No Plans.

Happy Wednesday y’all!
Wait…seriously? Is it only Wednesday? Come on…give me something to work with here, people!
Okay. Deep breath. Almost to the end of the week 🙂
So, yesterday I gave you scones. Now, we are going to have another little breakfast party.
If I haven’t mentioned it before…I love breakfast. I think because it’s the time of day where I get to sit quietly and enjoy myself before the day begins. It’s also a time where I reflect on yesterday and map out my daily plans. By plans I mean running “errands”, applying for jobs, and cooking and baking until I am covered in flour and pasta sauce. Yep. My plans are luxurious. 
With breakfast though, well, breakfast takes me to a different place…a land of no plans, where I wander off and do whatever I want, when I want, when I say I want. A land I will one day venture to, but am afraid to at the moment. Yes, I said it. I am afraid to have no plans. But…I am working on that. It’s going great. Probably about a 7 on a 1 to 10 scale. 
Let’s talk about simplicity.
It’s what makes the world go round’. 
Sauteed greens are my fave. 

Also, garlic is definitely running through my veins at all times. 

This frittata is all about the greens. 

You will definitely thank me when I put you into a sugar coma at the end of this week. 

Simplicity at it’s best. 

Now excuse me while I jet off to the isles of Santorini to eat olives, feta, and bask in the Mediterranean sun. 
Frittata is the new omelet. 
Simple Greens Frittata (GF/P):
extra-virgin olive oil
1.5 c. fresh spinach
1.5 c. fresh baby kale
2 cloves of garlic
1/2 c. chopped fresh parsley, (reserve for garnish as well)
8 large eggs
1/2 c. unsweetened vanilla almond milk
freshly cracked black pepper and salt, to taste
freshly grated Parmesan cheese, optional
1. Preheat the oven to 400 degrees F. 
2. Add the evoo to a 10′ cast-iron skillet. Heat over medium heat on the stove.
3. Add the spinach and kale to the skillet and saute until wilted. 
4. Add in the garlic and parsley.
5. Set the skillet aside and allow to cool.
6. In a large mixing bowl, whisk together the eggs, almond milk, salt and pepper. 
7. Once the skillet is almost completely cool, pour the egg mixture over the greens mixture.
8. Place the skillet in the oven and bake until the frittata puffs up and becomes lightly golden brown. 
9. Cut into wedges and serve warm topped with freshly grated Parmesan cheese.
Makes 8 slices. 

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