Baby Spinach Frittata with Sweet Potato Hash Crust.

From The Sprouted Kitchen, which my newly mama'd friend, Gabrielle got us for our wedding. I have LOVED everything I've made out of it, so far, and I have made this frittata two times in as many days. It's just SO simple and SO tasty.

Ingredients
8 eggs
1/2 cup milk
salt and pepper
2 small sweet potatoes (I've  made it with one, and it was perfectly fine)
1 Tbl coconut oil or olive oil
1 tsp ground cumin
1 Tbl fresh thyme
2 green onions, white and green parts, thinly sliced
2 cups baby spinach
1/3 c. (about 3 oz) of herbed goat cheese (ok with a little less)
Chopped fresh cilantro, for garnish
Hot sauce (optional)

Arrange a rack in the upper third of your oven and preheat the oven to 425F.

In a large bowl, whisk the eggs together until uniform in color. Add the milk, a pinch of salt, and 1/2 tsp pepper, whisk, and set aside.

Peel the sweet potatoes and cut them into 1/4 in cubes (the smaller the better, I've found). Warm the oil in a 10 or 12 inch saute pan over medium heat. Add the potatoes and toss to coat. Sprinkle the cumin, 1/2 tsp salt, and the thyme and stir again. Cook the sweet potatoes, tossing occasionally, until they are cooked through and have brown marks, about 10 mins. Sprinkle the green onions on top of the potatoes, followed by the spinach. Let the spinach wilt, about 1 min, putting a lid on the pan to help things along if you have one. Turn the heat down to low. Give the eggs one last whisk and pour them over the spinach. Break up the cheese wth your fingers and distribute it over the top. Put the pan in the oven and bake until you shake the pan and see that the middle is just barely set, 10 to 12 mins. The handle will be very hot.

Put the frittata aside to set for a couple minutes before slicing it. Sprinkle with more pepper and garnish with the cilantro. Serve with hot sauce on the side. Or, if you're like my husband, dump it all over, as seen below.

The Perfect Hard Boiled Egg

YOU GUYS.

I have stumbled across a gem.

The perfect hard boiled eggs, from Nom Nom Paleo.

I will never stray from this  method, from now on. The eggs were light and fluffy and, as the original post says, not stinky and didn't have the grey ring around the yolk. I will say that my yolk was a little dark in the middle (but still cooked through). Likely because the eggs I used were pretty big. She says to use a timer on all the steps, as timing is key.

GO CHECK IT OUT NOW.

Avocado Spinach Egg Salad

From We Are Not Martha.

We know my love of shoving veggies in stuff to make myself feel slightly less guilty about eating my weight in it.

This egg salad?

GUILT FREE. Completely. Also completely great tasting.

Ingredients:

• 7 eggs, hardboiled
• 4 oz. plain greek yogurt
• 2 avocados
• 1 stalk celery, chopped
• 1 C baby spinach (I chopped mine just a bit)
• Hot pepper flakes to taste
• Good bread, toasted if you want

Instructions:

1) Once your eggs are cooled, peel them and mash them up with the Greek yogurt. Sprinkle some salt and pepper on top, too. 

2) Peel and pit your avocados and mash those up, too. Add a little salt and pepper to this, too, if you'd like.

3) Combine the egg with the avocado. 

4) Mix in the cup of spinach and the celery.

5) Add hot pepper flakes for an extra punch.

6) Serve on good, crusty bread. 

(Makes 5-6 sandwiches)

How I cook my eggs: place the eggs in the pan, then put your cool water in, covering the eggs with it. By putting the eggs in first, you're less likely to crack one than if you drop it into the water. Also, heating the eggs up with the water will usually prevent them busting open from heating up too fast. When they're done cooking, toss them in some ice water to cool. The quick cool will make the egg pull away from the shell a bit and make it way easier to peel.

I opted to make this as more of a dip than a sandwich and served with wheat crackers instead of on bread. Both the boy and I wolfed it down! It's really filling and doesn't even have mayo in it! The avo made it plenty creamy. Make sure it's properly seasoned, though. Mine needed just a touch more S&P, and it made all the difference. 

This recipe is an absolute keeper! I'll for sure be making it again. And again....and again....

Ostrich Egg

This has nothing to do with me cooking, but it DOES have to do with food and it made Nicole laugh and call me a weirdo...soo...there ya go. Anyone else catch the episode (maybe the 2nd?) of Top Chef when that chick cracks open the ostrich egg? Little back story: raw eggs freak me out. I've taken way too many biology classes and I'm pretty sure that I'm in the process of getting salmonella (side-back-story: Nic's mom had two turtles named Sam and Ella!) every time a piece of that loogie of a raw egg touches me. The stuff is SICK. I wash my hands furiously immediately after handling eggs. I like eating eggs, but cracking them open grosses me out and is pure torture. SO, in that episode the chick cracks open this honeydew sized ostrich egg and it pours out into a huge bowl, with no warning. I almost threw up. Pretty sure I jumped off the couch screaming, gagging, and covering my eyes while running out of the room. Nic was quick to point out that actual childbirth doesn't even phase me (my mom taught childbirth classes, so it's old news to me), but my reaction to raw eggs is enough to get me thrown into a straight jacket. I'm not normal.