It’s my day to blog. I am in writing “mode” but in a whole different way…I am switching gears, and wearing my “grant writing” hat today. I am nursing that all too familiar pit in my stomach that appears every time I set fingers to keyboard in an attempt to tell the Mountain Haven story within the confines of a grant application. Whew..those applications seem so cold and impersonal, quite the opposite of how I feel about Mountain Haven. But with the haunting echo of the buzz word “sustainability” in my head, I am prepping myself like an athlete does before a competition. I am exercising phrases, spreadsheets, analysis, projections and budgets while flexing adjectives, stretching goals, breathing into the hard core costs, and bench press achievable growth. Yep I am feeling energized…I will tell our story, every miniscule detail that makes a huge difference in the lives of animals and the people who love them. I have forgone my usual breakfast on the fly (which Lisa defines as “crap”) and opted for a protein enriched frittata, chased with a cup of coffee, water, a handful of vitamins and a much needed allergy pill. I am fully locked and loaded, and today my friends will be the day that I will stare down that frightening “submit” button and let out a sigh of relief and hope as I set my applications free to fly. Yay! However, first, I am making a pit stop at the Keurig for another cup of courage and inspiration…oh and here’s a little something for you …my recipe for an awesome frittata, this morning’s choice of “brain food”:
Preheat the oven to 375 degrees.
In a skillet lightly brown up chopped peppers, onions, smoked ham (or other meat of choice, or no meat at all).
Toss in some frozen mixed vegetables, cooking only until thawed.
Add a dash of garlic powder and black pepper
Beat 9 eggs in a separate bowl
Butter a 9 x 13 rectangular baking dish, or use and iron skillet buttered, or a pie pan, or…you get the idea.
Place the veggie and meat sauté in the baking dish, top with the beaten eggs, top off with shredded cheddar cheese and pop in a 375 degree oven for about 45 minutes or until done.
Makes about 8 servings…unless you are like my hubs, in which case, less servings.
Serve warm or as a cold grab and go in the car on your long yet thoughtful ride to work.
Seriously though…this is an awesome breakfast, brunch or late night dinner with a side salad.
xoxo - Janine