Leek, spinach, and mushroom frittata

Visiting New York was a blast - the perfect combination of hanging out, sightseeing, relaxing, and even a ride on the Staten Island Ferry (hey, we needed a breeze!). Hot on the heels of such a fun trip, I got to meet Lindsey's adorable pup, Zoe (I am committed to making her a best friend, that doggie!) and to see Tracy's new Ellicott City digs. All kinds of adventures!

Now I am home, and also in need of a few more vegetables and about 12 more hours of sleep. Enter...frittata! So easy, and so many veggies for something that still feels like a yummy treat.

Leek, spinach, and mushroom frittata
Serves 4

1 small leek, thinly sliced and cleaned
1 bunch baby spinach
2 cup cremini mushrooms , sliced
3/4 cup swiss cheese low fat, shredded
4 tbsp parmesan cheese
thyme, oregano, red pepper flakes, salt, and pepper, to taste
4 large eggs
4 large egg whites

Directions
Preheat oven to 350.
Heat cast iron  or other oven-proof skillet over medium heat with oil or nonstick spray, and saute leek for 5 minutes until tender.
Add mushrooms and saute until tender. Add spinach and heat until wilted. Spread vegetable mixture evenly throughout the skillet.
Meanwhile, whisk eggs with thyme, oregano, red pepper flakes, salt and pepper. Sprinkle about half of the swiss cheese on top of the vegetables, and then pour egg mixture on top. Put in the oven to bake for 15 minutes until egg is just set.
Remove the skillet from the oven, and add the remaining swiss cheese. Sprinkle parmesan cheese on top. Broil for about 5 minutes until top is golden.

Wegman's to the rescue

 This weekend is the one that I’ve been anticipating for months on end.  Loading up on carbs, resting and relaxing, and a quick 26.2 mile jog around Seattle. That’s right.  I have willingly and knowingly signed up for my very first marathon, and boy oh boy, it came up quickly.  I’m nervous, excited, and most of all, ready to get it over with already!

Lucky for me, my high-carb, low-activity week lined up perfectly with two amazing events: Thanksgiving and snOMG (as my coworker, Lorena, put it, “leave it to the media to make us sound like total teeny bopper wimps.” Well put, Lorena, well put.).  Seattle received an underwhelming 2.5 inches of snow, but the city has been incapacitated for going on 3 days now.  Who’s complaining?  Not this girl.

Logically, the extra rest time should be used for productive things. Like cooking!  And even though I didn’t think I could possibly eat any more butternut squash, on came my lightbulb when I remembered this recipe from Wegman’s from years back.

In a word: yummydeliciouseasyascouldbe.

Tomorrow starts Thanksgiving cookstravaganzathon. On tap for my kitchen: sweet potato rolls and a cranberry-apple crisp.  And I did just happen to buy a 3lb. bag of walnuts, so who knows what other kinds of mischief we can get into!

Happy holiday, everyone!

Butternut Squash with Baby Spinach
Serves 8 as a side, 4 as a main dish

One 3lb. butternut squash, peeled and diced
2 large red onions, chopped or diced
3 tablespoons of olive oil
¼ teaspoon thyme
¼ teaspoon parsley
salt and pepper to taste
6 oz. baby spinach
¾ cup dried cranberries

1. Preheat oven to 400 degrees Fahrenheit.
2. Dice squash and onions and mix with olive oil and spices in large bowl.
3. Roast for 55 minutes, or until squash is tender and lightly browned.
4. Remove from oven and toss with spinach and dried cranberries.  Serve warm or room temperature.