Anyone who knows me knows how much I love brunch. I’ll use any excuse to go on a brunch date or try a new recipe. It’s my absolute favourite and I hope one day when I’m a Grandma my family still comes over every Sunday for my big brunch extravaganza. This is a really easy and healthy recipe for a veggie frittata, and we thought it turned out really yummy.

Firstly you’ll need a non stick skillet that is oven safe. I think you’re actually supposed to broil frittatas for the last couple minutes, but I’ll be honest – I don’t know how to use broil on my oven or really what that even means so don’t worry if your pan is not broiler safe.

8 large eggs, one medium red pepper, half a red onion, 1/3 cup of milk, 2 cups packed baby spinach, 2 tablespoons olive oil, salt and pepper, dried basil, 1/2 cup of feta cheese (that’s really an estimation, i just sprinkled the feta in – use however little or lots you please). If you’re not into red pepper or spinach, put in any veggies you like, this recipe is flexible.

Preheat your oven to 350. Take a large bowl and crack 8 eggs into it, then pour 1/3 cup of milk in (I used 2%), whisk it with salt and pepper. Set aside.

Warm the olive oil in your skillet over medium heat. I sliced the pepper and onion into really slim slices and sauteed them for about 7 minutes, then threw the spinach in there, and stirred every few minutes until it was wilted.

Spread your veggies out so you’ll have an even mixture throughout the frittata, exactly like the picture above. Take your egg mixture and pour it on top. Do not stir. Then I sprinkled the feta on top of that. Let it sit for about 4 minutes, until the sides start to firm up. This has all been over medium heat.

Right before I put it in the oven I sprinkled dried basil over the whole thing. Then baked for 20 minutes.

So simple! I think the only thing I would change is maybe more spinach, but I am a spinach freak, I literally eat a spinach salad for lunch everyday. The whole thing is your own vegetable preferences. I served it with turkey bacon and mixed berries. It would be good with salsa too.

Ryan and I had our first true date night since our wedding last night. We have been out with friends and to the movies and other casual things, but this was our first actual date. We’re always looking for new restaurants to try so last night we went to Bistro Saisons in the Oliver area of Edmonton. They are all about using locally raised and farmed ingredients and it was delicious. It turns out it is where the old 4th and Vine restaurant was and that is where we went on our first date, so that was kind of special for us. I was happy to get out of scrubs and dress up a bit.

Sunglasses: D&G

Shoes: Fendi (no longer available)

Shirt: Express

Shorts: Express (no longer available)

Dog: Heaven!

Be careful when buying shorts at Express. I tried the grey ones on (the ones I’m wearing here), and they were good so I grabbed another pair in a khaki colour in the same size without trying and they are way too tight. Unwearable. Sads.

I really can’t get on board with my hair. Cut it? Back to blonde? Grow it? Leave it alone and stop complaining? Spoiled brat problems.

I’m off to the gym, enjoy the long weekend!