But I kept thinking it was. The week is dragging a bit. I have a lot of fun things planned this weekend (bowling date, a good friend’s birthday) and I suppose this fact is highlighting the monotony of the workweek.
For lunch I had some of my barley soup. Holy deliciousness! You should seriously go get yourself a copy of The Best Vegetarian Recipes if only to make mushroom barley soup. I don’t even LIKE soup most of the time but this is amazing. I left my camera at home but I did snap a humorous photo with my phone. I give you Exhibit A, or Why I Desperately Need An iPhone:
Oh, yeeeeah.
My soup and yogurt-with-fruit combo did not hold me over for the seven hours between lunch and dinner so I snuck a Pecan Pie Larabar in during the commute home. Dear good people of Larabar: higher me to say good things about your company. I have high praises.
Dinner was the product of many cravings. Since I can’t stuff myself full of grilled cheese or pasta this week, I figured a hot and filling option was best. At first I wanted a repeat of last night — eggs, avocado and mushrooms. But then I wanted a baked potato. And then I remembered these Roma tomatoes I bought and need to use. So I created mishmash of all of these things in a Farmer’s Market Frittata. Frittatas are so tasty, so easy, and you can throw anything in them (like an abundance of vegetables in your fridge).
This photo only has 6 eggs, but that turned out to be too few — with all of these add-ins, I needed an extra three. I cut up a small potato (with skin — that’s where all the nutrients are!) and stuck it in the microwave for 2 minutes. Next I chopped up half an avocado, two mushroom caps, a Roma tomato, and the last bits from a bag of spinach.
Here are the instructions: heat olive oil in a cast-iron or any oven-safe skillet, beat eggs in a bowl, add ingredients, pour mixture into skillet and cook over medium heat until the sides pull away slightly and the middle almost sets.
Not quite done! Heat the oven to 350 degrees, grate some cheese on top (I used a mixture of Cheddar and Parm) and bake for 15 to 20 minutes, until the eggs are cooked through and the top is set.
