GREEK FRITTATA – CASUAL, YET ELEGANT, ONE PAN BRUNCH

“Life is really simple, but we insist on making it complicated.”
― Confucius

As we slide into June, I cannot help thinking of growth. As a high school teacher I reflect on the strides my students have made in their growth mindset, and as a parent I cannot believe how much my own kids have learned and changed over the year. June is a time of development. The landscape becomes blissfully green and I love watching the flowers on homestead open and omit an energy of possibility and wonder.

Bleeding Hearts

It is fair to say that I am enamored with flowers. However, my husband John and I have struck a deal. He is not allowed to buy me bouquets of flowers as a gift during the year. While that may sound like a strange request from a woman who has an affinity for flowers, I make up for it in the spring and summer. It is during this time that we purchase bulbs, bushes, plants, and trees to add to our property. I am not sure if John believes it to be a gift or a curse (since he has to be more creative in his gift giving – though my birthday and our anniversary both fall in June), but I think he would agree it is pure joy to watch the transformation in our backyard each year.

Our bees love the lupine

 

In addition to finding joy in the simplicity of learning lessons from nature, we love to grow our own food. Since late April we have been harvesting greens from our hoop house for salads and smoothies. In fact, one of my favorite phrases is, “Would you like me to go gather fresh spinach for breakfast/lunch/dinner?”

In June I love the luxury of being able to make time for breakfast. On weekends we make quite an event of breaking our fast and are known to have a hearty feast in the morning. We find that a meal with staying power is important to fuel all of our farm projects. Then a light afternoon snack carries us to an early dinner.

Since we have our own hens, I have become quite creative with egg dishes. This frittata that I am sharing with you makes a fine breakfast, brunch, or lunch. Add a lovely green salad, a loaf of crusty bread, and it can even make its way onto the dinner table. Part of the beauty of it is that it can be prepared in one pan and is full of vegetables. Since the ingredients are ones that we always have in the house, it is a staple in our household.


GREEK FRITTATA FOR TWO

*5 eggs
*1/4 cup of cream or milk
*2 Medium Yukon Gold Potatoes (I like to use Yukon Gold because they are mild tasting and have softer flesh so they do not take long to cook)
*1/2 cup chopped mushrooms
*1/4 cup chopped onion
*1-2 cloves chopped garlic
*2 Tablespoons lemon juice
*3 Tablespoons olive oil
*1 teaspoon oregano
*¼ cup grape or cherry tomatoes cut in ½ (could use sundried tomatoes)
*¼ cup kalamata olives
*¼ cup feta cheese
*½ cup of spinach
*Salt and pepper to taste

Scrub the potatoes well (I leave the peelings on) and cut into small cubes. Place in a glass bowl and microwave for a few minutes to speed up the cooking time. Using an oven safe pan (a well seasoned cast iron pan works great) add the potatoes, 1 Tablespoon of olive oil, garlic, onion, and mushrooms. Sautee over medium heat for 3-5 minutes (add the lemon juice, oregano, and a pinch of salt and pepper in the last minute of sautéing). Preheat the oven to 350 degrees.

Beat the eggs with the milk or cream and add another pinch of salt and pepper. Add the other 2 Tablespoons of oil to pan with potatoes and make sure the bottom is coated (so the frittata does not stick). Pour over the eggs. While cooking on low heat for a couple of minutes (to cook the bottom of the frittata) add the spinach, kalamata olives, tomatoes, and feta.

Put the pan in the stove and bake for 7-10 minutes. If the eggs are still runny on the top you can finish in the broiler (You can add parmesan shavings before broiling to add a golden brown color).

Remove from the oven and allow to set for a few minutes. Serve with bacon, sausage, toast or an English muffin. Fresh summer berries and Greek yogurt makes a great side to this dish.

This frittata is versatile and is also wonderful with fresh asparagus, peppery arugala, goat cheese, snips of chive from the garden, and even grated or thin slices of zucchini.

I hope that June finds you healthy, happy, and ready to tackle summer with zeal. Our family has plenty of exciting plans to help us grow as a family and individuals – including youth theatre, hockey camp(s), a home addition, and epic camping trip across the county. While you are enjoying your summer, make sure you check out my recipes on the tabs at the top of the page for plenty of healthy recipes to help fuel your activities!

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Avalon’s Farm Fresh Crepes with Hazelnut Filling, Caramelized Pecans, and Berry Yogurt Sauce

Crepes with Chocolate Hazelnut Filling, Caramelized Pecans, and Berry Yogurt Sauce by Produce with Amy“Eating habits are learned behaviors; they’re not intuitive. So what your children learn to eat at home early in life sticks with them well into adulthood.”
-Ann Cooper and Lisa M. Holmes
The trees in the Upper Peninsula of Michigan have taken on an ethereal glow and the school year has kicked into gear. It was Homecoming last week, at the district in which I teach, and my step kids Avalon and Lukas dressed up each day for Spirit Week. They were excited that their Grandpa Waldo came to visit and we went to the football game. Since I am the co-adviser for the junior class, John and I chaperoned the Homecoming dance. While I thoroughly enjoyed my summer holiday, it feels great to be back to my work routine. I have an incredible group of 9th and 8th grade students this year and I am also working on an Education Specialist degree at Northern Michigan University (the program is a precursor to a Doctorate in Education – EdD). I am fortunate that my life is rich with opportunities and my heart is full of love and thankfulness.

The most precious gold

Some people drive miles to take a color tour and we just have to venture into the many acres that make  up our backyard.

I took Avalon and Lukas to Target for new shirts for Homecoming. The theme for the day was "Represent Your Favorite Sport" and they decided to support the Detroit Lions.

I took Avalon and Lukas to Target for new shirts for Homecoming. The theme for the day was “Represent Your Favorite Sport” and they decided to support the Detroit Lions.

The kids have made a remarkable transition to a new school. They both adore their teachers, are thriving with an early bedtime (8-8:30), have made new friends, and are progressing well in their studies. Avalon was excited about having her first locker – and I confess that I may have gone a little overboard on buying her locker swag – but it was worth it to see how excited she was. I know that my mom would have done this for me when I was a little girl too – if they would have had cool locker accessories back then. 😉

I think Avalon squealed all the way home after I bought her locker decorations!

I think Avalon squealed all the way home after I bought her locker decorations!

Check out the size of Avalon's locker!

Check out the size of Avalon’s locker!

We love to make apple crisp for brunch with apples from our orchard.

We love to make apple crisp for brunch with apples from our orchard.

John and I work hard to create structure and we focus on quality family time. We try to prepare homemade meals (with many ingredients that we raise ourselves on our hobby farm) and we eat around the table as a family. This time is precious in the stories and laughs we share and in the values and manners we are trying to instill in Avalon and Lukas. Avalon often goes grocery shopping with me and enjoys the time we share in the kitchen. As a parent I feel it is my responsibility to teach her how to take care of herself, inside and out, and as Lukas gets older I hope he takes interest in learning his way around the kitchen as well.

John and I have made several batches of homemade apple sauce this fall. We had an abundance of apples this year.

John and I have made several batches of homemade apple sauce this fall. We had an abundance of apples this year.

After attending the elementary school Open House, Avalon decided that she wants to earn a perfect attendance award. Therefore, I have been talking to the kids about staying healthy during the cold and flu season. Since we live in Michigan, winters are fierce and I believe in fortifying one’s immune system with whole foods, plenty of fruit and vegetables, and water. I admit that getting my family on board with healthy food has been a bit of a struggle but we have had many conversations about the difference between a snack (small portion of a healthy food) and a treat (sweets/dessert). I think that the key is balance and moderation – both of which I am working on encouraging in the coming months.

Avalon relaxing on our front porch in the beautiful dress that her Granny Barb made for her.

Avalon relaxing on our front porch in the beautiful dress that her Granny Barb made for her.

It was a victory last week when Avalon requested raw veggies for her school snack. Granted, it may have been short lived – and the vegetables may have found their way into my lunch bag – but I believe firmly that baby steps build up to big things.

Lukas and Avalon finally surrendered to the green smoothie and LOVE them.

Lukas and Avalon finally surrendered to the green smoothie and they LOVE them.

The kids were with us all but three weeks this summer and we tried to take full advantage of the beautiful weather by swimming and playing outside. We dined al fresco as much as possible and I tried to make breakfasts special. Since we have free range hens, farm fresh fresh eggs are never in short supply so we often add them to our plates. (We also pay Avalon’s incredible math tutor LeeLa Heinzel with fresh eggs…how lucky we are to have her brilliant help.)

Our sweet old dog, Ollie decided a dip in the pool would be refreshing.

Our sweet old dog, Ollie decided a dip in the pool would be refreshing.

The best of summer: lazy dogs and sheets on the line.

The best of summer: lazy dogs and sheets on the line.

Avalon and I talk about places we would love to travel. While adventures in Italy and Greece are at the top of my list, Avalon often dreams about France. She read a book this spring about a little girl who travels to France and the beautiful, romantic description went straight to her heart. Therefore, I thought that crepes would be the perfect dish for Avalon to create and help her explore her culinary skills – and I was correct. The final product was marvelous and fit for a princess (and prince).

Crepes by Produce with Amy

Avalon wanted to include her pretty tea set into this post. John bought it for her when he was working in Texas for the Air Force. What a precious keepsake for her to cherish.

Here is how we created this marvelous dish:

Our free-range eggs from our sweet little hens.

Our free-range eggs from our sweet little hens.

CREPES:

We used the Basic Crepes Recipe by Martha Stewart. We had 2% milk, so we substituted that for the whole milk and added a teaspoon of vanilla extract.

We processed the batter in our Vitamix blender and made sure to let it rest in the refrigerator (we let ours sit for approximately 1/2 an hour and not the two hours that the recipe suggests).

Nutella is one of Avalon's favorite spreads.

Nutella is one of Avalon’s favorite spreads.

In spite of how thin the crepes are, they are surprisingly easy to handle and we were able to spread them with nutella and roll them up.

Add a couple of teaspoons of the yogurt sauce over the top of the crepes, dollops of whipped cream, and a few caramelized pecans. Serve with sliced fruit on the side.

 

 

 

 

I think that John and the kids can eat their weight in strawberries.

I think that John and the kids can eat their weight in strawberries.

FILLING:
*Nutella hazelnut spread (a teaspoon – or more – per crepe)IMG_3898

TOPPING:
*Fold 1/2 cup fresh sliced strawberries into 1 cup of Honey Vanilla Greek Gods Yogurt (If you eat yogurt you HAVE to try the Greek Gods brands. My family chooses it over ice cream. Lukas and Avalon LOVE the black cherry flavor)
*After adding the yogurt berry sauce garnish with a couple dollops of whipped cream
*Sprinkle on a handful of caramelized pecans 

CARAMELIZED PECANS
*1 Tablespoon of butter

*1 Tablespoon of brown sugar 
–per 1/2 Cup of pecans–
*Cinnamon
*Nutmeg

Melt butter and add sugar along with a sprinkle of nutmeg and cinnamon (depending on how many pecans you are using. I usually make a large batch of pecans (4-5 cups) so I add a couple teaspoons of cinnamon and 1/2 teaspoon of nutmeg). Cook on medium heat, stirring constantly, for 3 minutes. Remove from heat. Add the pecans and stir to coat.

Spread the pecans out on a tinfoil lined cookie sheet and bake for 7-10 minutes in a 350 degree oven. Remove and cool. The nuts are indulgent and delicious and a few go a long way.

Caramelized pecans are a favorite of Avalon and John. I make huge batches of them and have a difficult time keeping them in the house.

Caramelized pecans are a favorite of Avalon and John. I make huge batches of them and have a difficult time keeping them in the house.

Pin this recipe HERE.

One of the beautiful things about crepes is that they are versatile. They can be a main course or serve as dessert and can be made sweet or savory (it is easy to make both to satisfy different tastes). One morning this summer Avalon and I divided the batter into two portions. We added fresh snipped chives from our garden to one batch and filled with ham and cheese for Lukas. The other batch we added cinnamon and vanilla extract and filled with fruit and drizzled with syrup for her. Lukas tends to be a purist when it comes to food and does not like extravagant flavors or condiments (not even ketchup) and Avalon is a little more experimental with flavors (and I think ketchup is her favorite food). As time progresses I hope that they both continue to try new things and I find that when they help prepare a meal – they are better eaters.

Princess Avalon

Princess Avalon

This recipe is Lukas approved! Look at the smear of Nutella on his face. :D

This recipe is Lukas approved!

I hope that you have access to farm fresh eggs like we do. If you do not raise your own hens, make sure that you support a local farmer. I never thought that I would have chickens, but as my friends and family would tell you, I have grown quite fond of them. They are sweet, gentle, and love to roam all over the farm. They have been feasting on the sweet apples that fall from our orchard and they wildly chase me to the compost pile to see what treats are in store for them.

Our hens love to feast on the fallen apples.

Our hens love to feast on the fallen apples.

Thank you to my friends for following my food journey and for the nuggets of advice and support that you give me. Your congratulations on our marriage and well wishes in my new role of being a mom and owning a hobby farm mean so much. My hope is that future posts will share gardening and canning tips as John and I follow our dream of growing more of our own food. It is exciting to have the opportunity to live in such a gorgeous place with plenty of land to plant, dream, and satisfy my passion for photography. I promise to keep sharing. Make sure you check out my Facebook page and Instagram (links on the upper right side of the page).

What delicious dishes are you preparing in your kitchen? How do you encourage your family to eat healthy? Have you tried any of my recipes? Avalon and I would love to hear from you!

For more kid friendly recipes, check out Avalon’s Kid Friendly Recipes

Our Vitamix really comes in handy.

Crepes are surprisingly simple to make.

Crepes are surprisingly simple to make.

We try to eat outside as much as possible.

We try to eat outside as much as possible.


Tea set

We took to our backyard and picked a bouquet of brown-eyed-Susans.

We took to our backyard and picked a bouquet of brown-eyed-Susans.

We have been working on quite a few projects around the house. My job has been to add some feminine touches to John's masculine cabin. Thankfully he loves the look of bright colors and my Fiestaware collection. He agreed that the cabin needed a feminine touch.

John has been working on quite a few projects around the house. My job has been to add some feminine touches to the cabin since it’s quite masculine. Thankfully, he loves the splash of bright colors that is inspired by my Fiestaware collection. He agreed that the house needed a woman’s touch.

 

Avalon curled her hair for the photo shoot and I told her it looked a little "crazy" but she insisted on wearing it this way. I love that she knows what she likes and has a strong sense of her own style. I think she will grow up to be a determined and creative young woman. I am so proud of her!

Avalon curled her hair for the photo shoot and I told her it looked a little “crazy” but she insisted on wearing it this way. I love that she knows what she likes and has a strong sense of her own style. I think she will grow up to be a determined and creative young woman. I am so proud of her and thankful that I get to be such an important part of her life!

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