Holy moly! It’s been quite the week for me. I am sad to report that my new shoes have injured me 😦 This will not stop me because April is going to be a big month. I’ll divulge details later.
I have been buried underneath books studying for finals for what seems like forever. But as of noon today… done with another quarter! In two weeks I embark upon another internship. 10 whole weeks pretending to be a real therapist. Little scary if you ask me. But for now, I will enjoy my time off. First on the agenda is to enjoy some cold beverages and quit ignoring my husband.
For dinner tonight I did not want to leave the house to go get something to cook so I searched the fridge and came up with this.
Red Pepper, Artichoke and Olive Frittata
- 1/2 Red pepper chopped
- 1 clove of elephant garlic
- 1 sprig of fresh rosemary
- 5 chopped artichoke hearts
- 1/2 cup of kalamata olives chopped
- 6 eggs
- 1 T of milk
- 1/2 cup cheddar cheese
- 2 T of feta
Preheat the oven to 375* I started by sauteing the red pepper and garlic until the garlic was golden and the red peppers were soft. I whisked the eggs and the milk. Add the egg mixture, the peppers and garlic, and all the rest of the ingredients into a bake dish. Bake for 45 minutes or until it is cooked through. Top with feta and serve.
This experiment was a success. Even my super-picky brother in-law had some! Well, I have just been handed a martini and think I will be making my way out to relax at the hot tub. I’m not really a lush, I promise 🙂 Ahh it feels so good to finally have some free time!
operationmeltdown 