Sooooo, tell me: how was your Labor Day?!
Mine was spent visiting my in-laws (still haven’t gotten over the fact that I have in-laws, it feels weird to even type that) in Puerto Rico. For those of you who don’t know, Lu grew up in Puerto Rico and moved to New Jersey when he was 9. We met 25 years later! I actually wrote a blog post on that once, you can read it here.
Most importantly, have you come to terms with the fact that it’s September?
This sounds very basic of me, but…. I’m so looking forward to cozy temps and excuses to sit inside all day on a Saturday and watch Netflix. During the summertime, when it’s gorgeous outside, all you want to do is sip rosé at the pool, beach, or just outside. You want to be outside, all the time, and you feel bad about sitting indoors.
During the fall and wintertime, though, when it’s chilly out, you have no qualms about sitting indoors and watching movies, drinking lattes, and straight up chilling. Chunky sweaters and yoga pants are great, too.
One of my favorite parts of the colder weekends and that lack of urgency to wake up early and get outside is taking the time to savor breakfast. In the summer, I’ll make a quick acai bowl, some avocado toast, or even just some scrambled eggs and veggies.
In the fall and wintertime, I take extra time to prepare breakfast. It’s part of our weekend routine. My favorite thing to make is definitely a frittata. Frittatas are hearty, filling, protein-packed, easy to make, and most importantly, taste even better when they’re cold! I’ve been known to cook a frittata and have it for lunch the next day!
When I flipped through my lovely friend Liz from The Lemon Bowl‘s new eCookbook, Food From Our Ancestors: The Ultimate Italian Sunday Dinner, my eyes lit up when I saw a recipe for a classic Italian frittata, featuring whisked eggs and Parmesan cheese. There’s no better breakfast combination!
This frittata originally called for thinly sliced potatoes, but of course, I decided to whip out the Inspiralizer and spiralize those ‘taters. The result? A gorgeous, spiral-y frittata, sure to impress guests – or, just yourself, anytime of the year (but especially in the fall-time.)
I’m sharing this recipe from her eCookbook, but there are some other great classic Italian dishes in there, inspired by her family – and can definitely be #inspiralized!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 5 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 2 tablespoons extra virgin olive oil
- 2 large potatoes, Blade A (I used russet)
- 2 cups torn spinach
- 2 tablespoons green onions, diced (I substituted shallots because I didn’t have green onions on hand)
- 1 garlic clove, minced
- pinch of salt and pepper
- 9 large eggs
- 8 ounces Parmesan cheese, grated
- 1 tablespoon parsley, minced
- Heat olive oil over medium-high heat in a 12” oven-proof skillet. Place potatoes in the pan, cover and cook 10 minutes until tender but firm.
- Add spinach, green onions and garlic to the pan along with a pinch of salt and pepper to taste. Cook until spinach wilts, stirring occasionally, about 2-3 minutes.
- In a medium bowl whisk together eggs. Pour into the skillet over the vegetables. Stir once then sprinkle with Parmesan cheese. Reduce heat to low, then cover and cook until eggs are firm, about 5-7 minutes.
- Place skillet in the oven under the broiler and heat until eggs are cooked through, about 3 minutes, checking carefully so they don’t burn.
- Turn onto a plate. Garnish with parsley.
- Serve warm, room temperature or chilled.