Oh, the incredible edible egg. Eggs are, by far, my favorite way to start the day. They make a nutrient-rich, protein-packed breakfast that keeps me satisfied well until lunch, plus they're one of those "brain foods" that are just really good for you. I know there’s a lot of confusion around whether eggs are “good” or “bad” for you, but this article does a great job of breaking it down and explaining it.

When I’m cooking for others the "Everything but the Kitchen Sink" Frittata is always my go-to. It works great because you can put anything you want in the frittata and it tastes good. You can find it on the menu for Sunday Brunch at our retreats - changes seasonally.

Get creative! I always love using leftovers in my kitchen creation: fajita veggies from last night, sausage from that BBQ place yesterday, sautéed mushrooms from dinner the other day. Don’t underestimate the power of leftovers!

May you enjoy Peace, Love, and Good Food!
Nina

PS. Did you see that Seattle made throwing away food illegal? Pretty awesome considering that over 40% of food is thrown away in this country. And as I heard in one documentary a few years back, “Food is life. When you throw away food, you throw away life.”

PPS. I don’t ever measure anything, I’m working on it. And I’m working on getting better at recipe writing. I’m continuing to work on refining my culinary skills (thanks to all your encouragement at the retreats. Use the ingredients you have and know that it will be delicious. Main goal: HAVE FUN and LEARN NEW THINGS.

Everything but the Kitchen Sink Breakfast Frittata

• 1 lb chicken sausage, cooked with grease drained
• a few tablespoons of a freshly chopped herb - rosemary, thyme, cilantro
• 12 large organic eggs
• ½ cup organic greek yogurt
• ½ cup organic milk
• 1 large onion, diced
• 4+ cloves garlic garlic
• 1 red bell pepper, diced
• 12 organic baby bella mushrooms, sliced
• ½ pint cherry tomatoes (cut in half) or 2 roma tomatoes (sliced)
• a few handfuls of spinach or arugula
• 1 package cream cheese, cut into cubes
• coconut oil
• s&p to season

Prepare

• Preheat oven to 350 degrees.
• Coat a 13” x 9” pan with a thin layer of coconut oil (easiest method is to scoop out with your fingers - with clean hands - and coat the pan like your grandma used to do with crisco).
• In a large sauté pan over medium heat melt a tablespoon of coconut oil.
• Once the oil is hot (this happens in a hot minute), add 3 cloves minced or pressed garlic and onions, and cook until browned.
• Add bell peppers and mushrooms; cook for 5 minutes, stirring occasionally.
• While your veggies are cooking, whisk together eggs, greek yogurt, milk, fresh herbs, a clove or two of minced or pressed garlic, and S&P to season. Set aside.
• Cover bottom of baking dish evenly with a thin layer of spinach/arugula.
• Layer the cooked veggies from pan on top.
• Space cream cheese cubes and tomatoes so that they are evenly distributed in the pan. Pour egg mixture on top.
• Bake for 45 minutes to an hour, or until eggs are puffed and set in the middle.
• Remove from oven, add a thin layer of grated parmesan, and let rest for 5 minutes before cutting into squares.
• To make it even more delicious top it with our Tomato Feta Dip. Our guests love this version.

Get creative! Try out different herbs, whatever veggies you have in the fridge, and experiment with different cheeses you find. Let us know what you create!

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