|Our sweet girl|
One recipe I've made several times comes from a cookbook a vegetarian friend recommended to me and that I found online for literally a few dollars. The cover is pretty hilarious-- straight out of the 80s!-- but there are some great recipes in there, including one I've grown to love and depend upon over the last few weeks: the Zucchini Frittata.
|Doesn't look like much from the cover, but this little book has some great recipes!|
So here's the recipe:
reprinted from the Sunset Vegetarian Cooking cookbook
1 small onion, finely chopped
1 clove garlic, minced
2 large Swiss chard leaves (including stems), coarsely chopped - I use pre-chopped bagged Swiss chard from Trader Joe's and just eyeball how much I want to add in
1 medium-size zucchini, coarsely chopped
1/8 tsp pepper
1/4 tsp dry basil
1/4 tsp oregano leaves
1 cup (3 oz) grated Parmesan cheese
Preheat oven to 350. Heat oil in a wide frying pan over medium-high heat. Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano. Pour into a greased 9-inch pie pan (I used my GreenPan, which doesn't need to be greased at all...it literally slides right out onto a plate. Love it!). Bake at 350 for 25 to 30 minutes or until puffed and browned. Serve hot or at room temperature. Makes 6 servings (for us it was more like 4 servings, since we were eating it for dinner).
This frittata paired with a simple salad is a fantastic weeknight dinner that is both delicious and nutritious, and super quick and easy to make to boot!
So, yes, being a mother to a newborn can make eating balanced, tasty meals more of a challenge, but it's definitely not impossible. With a little planning and special consideration for the types of meals that are easier to fit into our new life, I can still enjoy cooking for myself, and making foods that are truly satisfying, both to the palate and to my body.