First of all, HAPPY NEW YEAR!!! I hope this new year brings you much joy, health & happiness…and of course, tasty food. J I always have a mental list of “new year’s resolutions” each year and I feel a renewed sense of motivation and dedication to a particular task or cause. This year is unique because I am officially done with my masters degree and my mind is full of ideas and adventures that I want to embark upon. Whether or not these ideas or adventures actually come to fruition is yet to be determined. Most of my ideas revolve around my future goals with food & travel, family & home, health & helping others. Hopefully you will start to see more of these ideas unfold as I share them with you through photos, stories, and recipes on here.
In honor of the new year I felt it appropriate to spice up my blog with some new things as well. You may have noticed the new logo/banner and the lovely social media buttons on the right side if you choose to follow me on Facebook, Twitter, or Pinterest. Please consider following my blog and any other of my sites and in return, I am also going to make an effort to follow the work of others who I admire. If you are a fellow blogger, food or otherwise, feel free to drop me a comment or e-mail to let me know what you are up to and I’d be happy to follow you too!
Thank you for the support – cheers to a great year ahead!
(oh…and before I forget….here’s a yummy recipe to start your year off right!)
Sweet Potato, Spinach & Basil Frittata
5-6 eggs (farm fresh & organic preferably)
1/2 cup almond milk
Pink Himalayan Sea salt and black pepper
2 small organic sweet potatoes
1 tablespoon olive oil
1 teaspoon ground cumin
½ tsp. dried thyme leaves
2 green onions, white and green parts, thinly sliced
2 cups baby spinach
1/3 cup Gruyere cheese, cut into ¼ inch cubes
Chopped fresh basil, for garnish
Hot sauce or salsa for topping, if desired
Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and 1/2 teaspoon black pepper.
Peel the sweet potatoes and chop them into 1/2-inch cubes. In a 10-inch well-seasoned cast iron skillet (or regular skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin, thyme and 1/2 teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 minutes.
Turn the heat down to low. Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid, and cook until the spinach wilts, 1-2 minutes.
Whisk the eggs one last time and pour them over the spinach. Sprinkle the Gruyere cheese with your fingers over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (careful, the pan will be hot) and see that the middle is just barely set, about 10-15 minutes.
Set the frittata aside for a few minutes before slicing it. Sprinkle with more pepper and chopped fresh basil. Serve and enjoy!
Recipe adapted from the lovely & talented Sara Forte from the cookbook Sprouted Kitchen (I highly recommend it!)