ashleyd /

Mexican Frittata Recipe

IMG_0386

Sunday morning we found ourselves with more than a few pounds of produce on our hands after two overzealous shopping trip, both at the Eaux Vives farmer’s market and online.

The tomatoes ripening on our counter inspired us to whip up a Mexican frittata Sunday morning instead of our typical Sunday brunch of avocado toast and eggs. The two of us were able to prepare the ingredients in just a few minutes, thanks to the simple ingredient list.  The Mexican spices gave it a fresh kick while the zucchini and tomatoes, which are now in-season,  made us dream of Summer evenings down by the lake or Cinco de Mayo celebrations.

 IMG_0373

Frittatas, similar to omelets are a wonderful way to use leftovers without leaving your kitchen a disaster zone. This recipe only requires one cast iron skillet and a few bowls, depending how you like to organize your ingredients. From start to finish, it’s a 30 minute meal waiting to be enjoyed during a relaxed Sunday brunch or weeknight dinner. Serve it with fruit, coffee and toast on the weekend or with a small, green salad on the weeknights.

IMG_8619

Mexican Frittata

Serves: 6-8 depending on portion size

Ingredients

  • 8 eggs
  • 1/2 cup of grated parmesan
  • 1-2 tablespoons chopped fresh cilantro
  • 1/4 cup of milk
  • 1 cup of sliced zucchini (half rounds)
  • 1 medium white onion – diced
  • 3 medium tomatoes – sliced
  • 2 jalapeños (or other spicy peppers) – optional – seeded and sliced
  • 3 tablespoons of minced cilantro
  • 2 teaspoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • Extra Virgin Olive Oil
  • Salt and pepper to taste

Directions

  • Preheat oven to 425F
  • Season the sliced tomatoes with salt and pepper, set aside.
  • Beat eggs and milk in a large bowl before adding cilantro, spices, salt and pepper. Beat together and set aside.
  • In an 8inch cast iron skillet, heat olive oil over medium-high heat then sauté onions and peppers until just softened, about 5 min.
  • Add zucchini to onion and peppers, sauté until starting to brown, about 2 min.
  • Turn heat down to medium and cover pan for about 5 – 7 minutes until zucchini has softened
  • Take cover off and turn heat back to med-high to evaporate excess moisture
  • Add egg mixture  and let cook for about 5 minutes or until it starts to set.
  • Arrange the sliced tomatoes on top in an overlapping ring pattern.
  • Put in the oven and cook for another 10 – 15 minutes or until the eggs have fully set
  • Remove and let cool for 5 minutes.
  • Slice and enjoy!

Your turn: What is your preference? Omelet or frittata? What is your favorite flavor or ingredient combination?

Share Button
Follow:
ashleyd /

Sometimes It Just Clicks

Sometimes a run just clicks and the result is nothing but sweat and smiles. 

IMG_8551

Yesterday was the first time I can remember that a long run was equally enjoyable for both Bo and me. As you know, Bo has dealt with numerous knee and leg issues over the past five years including a torn calf muscle and two meniscus surgeries. Due to these issues and before that our different paces, the Geneva Half Marathon is the first one that we are training for together!

After a great week of workouts, our long run plan from Jess yesterday called for 8 relaxed miles. The goal was to maintain a consistent pace, somewhere around a 9:40. Historically, I’ve had a hard time wrapping my mind around why long runs are typically prescribed at a pace slower than half marathon goal pace. But, this time around, I’m listening to my coach!

We decided to get a preview of the half marathon course by taking the tram up a few stops to where the actual race begins. After some dynamic warm-ups, we hit the road.

IMG_8529

Our route was beautiful and very different than our typical lake front path where we run during the week.

IMG_8541Instead, we found ourselves running past horse farms, vineyards and even through vegetable fields. While the sun wasn’t out in full force, it snuck out between the clouds every now and then.

IMG_8530 IMG_8532IMG_8542IMG_8539 IMG_8547

The first six miles included small, rolling hills while the final two miles were flat and fast. We kept our eye on our Nike+ app to ensure we kept our pace around the 9:40 point. This slower pace meant that we were able to spend the time running catching up, a nice change versus this week’s other runs, which left us breathless. While we shared a water bottle during our run, neither of us felt the need to stop or take fuel. Our pre-run breakfast of toast, fruit and coffee fueled us perfectly!

IMG_8550 IMG_8555 

We dropped the pace during our final mile, to see what we had left in our legs. We were all smiles when we realized that we finished right on target and our final mile was the fastest!

IMG_8554 

Within minutes we were refueling with brunch at Le Pain Quotidien!

IMG_1772

Did you run this weekend? What’s your favorite way to refuel after a run?

Share Button
Follow:
ashleyd /

Proof That Age Is Only A Number

For 31 years, my mother has been my best friend.

Sure, like many teenagers, there were moments during my adolescent years when I thought she did nothing but make my life miserable or embarrass me. But, these days, my mom is my best friend and my rock.

While my Instagram feed makes living abroad look like a dream,  it has had its difficulties. Living hours away from the comforts of home, family and friends has been tough, especially during the months when Bo was in London. Looking back on our experience thus far, one of the things that have helped me survive, is my relationship with my mom.

For the first 20 years of my life, her energy and focus were on our family. Helping with the family business, working nights so she could pick my brother and I up from school, or ensuring we had a warm meal each night consumed her energy.

For the next ten years, her life revolved around my dear grandparents. As their health deteriorated, she and my father became their caretakers, making sure that they were able to live their final years as best as possible.

The past two years, my mom’s new found freedom, has allowed our friendship and relationship to evolve to new levels.  We find ourselves chatting or texting on a daily basis about our shared Pinterest board, our two person book club, half marathon training, upcoming travel plans, and yoga.

As she turns 64 today, I look forward to this year more than any other year. I can’t wait to see the incredible things she will achieve, both alone and in the company of our family.

Whether she knows it or not, her passion for life has reminded me that age is only a number. Like so many other arbitrary numbers in our life, we can’t let it define us. Instead, we have to wake up each morning and make each day count.

mom dad smile 

Mom, here’s to making every, single moment of 64 count. Whether these moments are spent crossing finish lines, finding your balance in tree pose, having more Pinterest baking successes than fails, supporting your friends and family, or traveling to many new places – enjoy each day with a smile!

Happy Birthday, Mom!

Share Button
Follow: