It’s time to discuss my back office, mmkay? What?
This page is kind of like a store front. I like to put pretty things on display and love having you pitter patter around. I like showing you things that taste good, sightly things, things that are issue-free and fun to be around.
But the back office is the backbone behind any operation and that’s the part of this operation you rarely get to see. That’s where the mishaps, the mess, and nonsensical why-does-my-salsa-look-like-soup feelings are unleashed.
This back office’s one disorganized, jimmy-rigged, piecemealed rigmarole that could use a good vacuum, a comb, and a vacation. Someone call Jerry and let him know he’s fired. His rig ain’t working quite right.
Here, I say things that are mostly appropriate. Kind of (if you don’t count innuendos that I try to pass off as non-innuendos…like talking about my back office).
But what you don’t hear is my whiny voice at the end of every long day. Every day. You don’t bear witness to me adding dollar-by-dollar to the Potty Mouth Jar we keep at work. Someone’s going to be rich off of my profanity.
You see the food I doll up for visual appeal, but you don’t see the entire room in my house that is completely neglected, with books, clothes, papers and receipts, unpacked bags strewn about.
Or my hair that hasn’t been washed in three days…you don’t see that, either, lucky you.
So this is sort of me showing that to you. True, I can’t bring myself to show you a picture of the back office (nor is my back office tangible, duh) but I can tell you navigating through it requires hops, skips, jumps, and double axels. I’m a real person with a real Potty Mouth Jar, whose back office is anything but neat and orderly. I’ll feed you beer and pizza if you come help me tidy up… ! No really, please come over.
Oh, there’s a frittata to discuss! About that…I made a very similar frittata last summer, so I went ahead and re-made it for breakfast the other day. It’s a definite planter-box-to-frittata sort of frittata with basil, kale, and zucchini. I have also made this very same frittata using sage in place of basil and it’s delicious as well.
Okay, you’re free to make the that’s-what-she-said jokes you’ve been holding back this whole time… You’re so patient, look at you! Annnnd go!
- 2 tablespoons olive oil
- 3 cups baby spinach leaves, or chopped chard or spinach/chard/kale leaves
- 5 stalks green onion, chopped
- ¼ cup loosely packed fresh basil leaves, chopped
- 2 cups zucchini, shredded (1 large or 2 small zucchinis)
- ½ teaspoon salt
- 12 eggs, lightly beaten
- ½ cup jack cheese, or cheddar
- Shred the zucchini and place it in a fine strainer. Placing the strainer on top of a bowl or over the sink, use your hands to squeeze the water out of the zucchini. It’s okay if you don’t squeeze all of the water out, but try to get the majority of it. Set shredded zucchini aside.
- Preheat oven to 350 degrees F.
- Heat olive oil in a 10 to 12” cast-iron (or oven-safe) skillet to medium.
- Add spinach (or chard/kale leaves) and stir until greens begins to soften. Cover the skillet to allow greens to cook and soften, about 1 to 2 minutes.
- Add the green onion and chopped basil and sauté another minute or two. Remove from heat and allow the greens to cool completely.
- In a mixing bowl, beat the eggs. Stir in the shredded zucchini, salt, and cheese. Pour in the green mixture and mix everything well.
- Pour the egg and veggie mixture into the same skillet you were using to sauté the greens, making sure the mixture is evenly distributed.
- Place the skillet in the oven and bake for 15 to 18 minutes or until cooked all the way through.
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g