Reflecting Forward

Build Up Your Stamina

by Annelle Williams

Pop Tarts and frozen waffles were go-tos when my kids were older. They could have that extra fifteen minutes of sleep and eat on the way to school. I’m not proud of providing such slim beginnings to their day, but I did better when they were younger. We ate oatmeal and fruit, eggs and bacon, milk and juice, all the good things.

Kids are now having such different school experiences. Many are distance learning with either a Zoom class and teacher, or a parent or grandparent using information from the school and suddenly finding themselves in the teaching position. Either way, it requires more input from the teacher than ever before and more energy and stamina to keep up with the kids as they move through the day. The students may not need more energy, but we all know that a healthy breakfast gives our brains a kick start and our bodies the stamina to persevere. This is a quick, easy recipe that can feed a few or feed a crowd. I make it gluten-free to suit my family.

Spinach/Mushroom Frittata

3 tsp. extra virgin olive oil, divided 1 small bag of baby spinach 1/2 tsp. salt 1/8 tsp. red pepper flakes 1 T butter 8 oz. pkg. sliced mushrooms 8 oz. shredded Cheddar cheese 8 eggs 3/4 cup Half & Half

Cook spinach in 2 tsp. olive oil with salt and pepper flakes. Toss with tongs until wilted. Coat an 8 x 8 casserole dish with cooking spray. Put spinach into casserole dish. In the pan that was used for cooking the spinach, melt butter and add rest of olive oil over medium heat. Add mushrooms, spreading out in single layer and sauté until they begin to brown. Turn mushrooms and cook for another few minutes. Spread the mushrooms evenly over the spinach in the casserole dish. Top mushrooms with cheese.

Beat eggs and Half & Half until thoroughly combined. Pour over casserole. Preheat oven to 350. Bake for 35 minutes or until frittata springs back in the middle.