I savor the complete bliss that only a Saturday or Sunday can bring. You know the bliss one feels as you gradually awake; no alarm needed, and no blaring 5 AM wake up? I will relish that peaceful feeling as long as I can while my limbs slowly come back to reality, still enveloped in the warmth of the covers. My next move is always the classic roll over to Cal’s side of the bed, because while the weekends bring much necessary, restful sleep they also bring much desired cuddles that are often cut too short during the weekday mornings.
My third favorite thing about the weekends is food (of course). Often times Cal and I will have a lovely brunch in lieu of breakfast. This week’s was quite simple and light. A savory tomato, parsley and broccoli veggie frittata made its debut accompanied by Minneola and watermelon pieces.
Tomato & Broccoli Frittata
Time: Prep: 10 minutes, Cook: 30 minutes
Tools: 10 inch non-stick range to oven safe pan (I use Calphalon, but you can use whatever you have as long as you’ve verified it is safe to move from the range to the oven)
Ingredients (makes 6 servings):
-1 tsp olive oil
-1 cup broccoli (chopped)
-1/3 can (about 5 ounces) of diced tomatoes (you could absolutely use fresh tomatoes here, and I would encourage it. I’m allergic to raw tomatoes so I choose not to handle them in most situations)
-1 clove garlic diced
-¼ cup fresh parsley
-2 ounces fresh mozzarella
As always eat healthy stay fit,