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This Greens and Feta Frittata is a Breakfast for Dinner Winner
Here’s what else I like about the concept of breakfast for dinner:
- If you’re in a dinner routine, breakfast for dinner is a fun way to shake things up.
- If you’re a parent, caregiver, or anyone who regularly cooks for kids, this is a great way to motivate little ones at dinner time.
- If you want to eat less meat, breakfast for dinner makes it easy to create hearty meals that don’t rely on it. Yes, bacon, sausage, ham, smoked fish and the like are all wonderful breakfast items, but meat isn’t the focus of most morning plates like it tends to be For dinner.
- If you’re trying to spend less on groceries, breakfast for dinner almost always uses less expensive ingredients than many foods we typically associate with evening meals (see above regarding meat and fish).
This week’s lineup of recipes included mushroom and asparagus hash, banana pancakes, and Tex-Mex migas. For the final installment of this series, I’m sharing my own frittata recipe filled with kale, green onions, and feta. Although it is ideal for breakfast or dinner, you can of course enjoy it at any time of the day… even in the morning! Serve with hash browns, biscuits, toast, sautĂ©ed greens, salad, fruit, or any egg-free side dish.
Get the recipe: Kale, Green Onion and Feta Frittata
This recipe is a real road map. Any cooking green can be used in place of kale, any allium can be substituted for scallions, and any cheese can be substituted for feta. (You’ll find many more ideas in the list of substitutions below the recipe.)
This week made me think about some of my favorite breakfast memories. Two stand out. When I was a kid at summer camp, our counselor once told us that she couldn’t wait to go to sleep so she could wake up and eat breakfast. This moment has stuck with me all these years. When I feel really excited about a meal I’m waiting for, I remember his unwavering enthusiasm. I love that food gives us something so satisfying to look forward to.
My other favorite memory of breakfast is not a specific moment, but the blur of the mornings I first spent with Grace. We have now been married for over a decade, but those early days were so exciting and we wanted to extend all the time we had together. This included mornings where we tried to extend our days with big stacks of pancakes and big breakfast boards with fruit, toast, cheese and pots of jam and honey. In fact, I wrote in the Washington Post about the pancakes Grace regularly made for us (we’re babies in that photo!), and how their diagnosis of type 1 diabetes as an adult changed some of how we cook and eat together and how we care for each other.
I wrote this article in 2018, just three years after Grace’s diagnosis. Now that six years have passed, I have to say that we have both become much more relaxed about what and how we eat. We trust our body more and continue to try to be as kind to it as possible. Overall, we approach food in our house with more flexibility and action: we both eat what we want to eat, when we want to eat it. And yes, we always love breakfast, no matter what time we have it. Especially when it’s for dinner.
Get the recipe: Kale, Green Onion and Feta Frittata
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