Personal Frittata with Prosciutto, Herb Goat Cheese, and Arugula
Re-watching Queer Eye
Tears and back-to-basics meals
Cookbook deadline, help!
This is a haiku I wrote that I feel accurately depicts my life right now. (Thank you for supporting my artistic flair.)
To those wondering why I would ever expose myself to the emotional rollercoaster that is Queer Eye leading up to my book deadline (November 1, heyooo), I don’t have a good answer other than the fact that a daily ugly cry feels cathartic? And I like listening to Jonathan Van Ness call people “henny.”
Sidenote: If you haven’t watched Queer Eye, I urge you to bump it to the top of your to-watch list. Especially Season 1. As I’ve had to explain to Logan many times (while trying not to choke on my own sobs), the show reminds me that there are deeply wonderful, absolutely selfless people in the world, and it is glorious to see them celebrated. I mean, I like to think I’m a good person, but if I was a fire fighter and offered a home makeover by a band of sassy gays, I would not insist they renovate my firehouse instead. BUT THEY FOUND SOMEONE THAT MADE THEM DO THAT. Aaaaand, now I’m crying again.
That sidenote was very long. Sorry. I’m apparently saving all the good writing for my book.
Anyhoo, in addition to my crying, I’m also enjoying my return to delightfully simple, comforting meals. Dude Diet testing is delicious, yes, but the food combining isn’t always ideal (finger food month got very weird), and this creature of habit appreciates a slightly less “creative” diet.
My favorite super basic meals include the following:
*A medley of seasonal vegetables and chicken sausage roasted on a sheet pan. Served over greens or topped with in egg when I feel like it.
*A good old massaged kale salad like this or this with some roasted chicken for extra protein.
*Avocado toast. Duh.
*Some version of skillet eggs in tomato sauce.
*A personal frittata.
The frittata probably gets the most action on my list because a.) I always have eggs in the fridge and something to dress them up with, and b.) it takes approximately 6 minutes from start to finish. Obviously the possible frittata flavor combinations are endless, but I tend to gravitate toward some version of “vegetable parm” or this simple prosciutto and goat cheese number topped with lightly dressed arugula.
Since nearly all of the ingredients for this laughably simple frittata are listed in the title, you may not need a recipe, but I thought I’d share it just in case. Sometimes the simplest recipes provide the best cooking inspiration, especially when the magic lies in the technique.
On that note, I’m going to go make myself a frittata…
This post is sponsored by my longtime friends at Peapod Delivers. As always, all opinions are very obviously my own.
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