studio chefs

B and I have become quite fond of cooking together in our cramped quarters--other than the inevitable mess we make, we're getting pretty good! For this first installment of "Studio Chefs" I present to you our version of an egg and veggie frittata.

All you need to do is:

- Cook up 2 diced potatoes (we like to use our cast iron skillet for good flavor and browning) with olive oil, salt and pepper
- Cut up your favorite veggies (we typically choose spinach, kale, green peppers, onion and mushroom) and add them to potato mix
- Combine with eggs in a greased cupcake tin
- Bake for 20-25 minutes at 350 degrees.
- Top with salsa

The best part about baking this treat on a Sunday is that you can store any leftovers in the fridge via a tightly sealed Tupperware container and enjoy a quick, delicious brekkie for the next few days. Perfect for busy work weeks :)


In Gratitude,


Trish