This is my ever-growing list of domestic ah-has, tricks for eating healthy with a busy schedule, and increasing my around-the-house efficiency.

Today I bring you my current way to enjoy a quick and nourishing warm breakfast. While my husband is a sweet-in-the-morning kind of guy, I need to start my days with a solid protein-rich foundation. Eggs are my most reliable morning food. I am very happy to be able to get pasture raised eggs from a variety of sources here in the SF bay area. Clearly I wasn’t the only one to read this book a few years back and so now we have a healthy supply of omega-rich eggs here in our little slice of the globe.

If I’m on my game, once a week I prepare a frittata which I then portion out into seven slices. That way all I have to do is pop it in the toaster oven and I’ve got a healthy breakfast all ready to go. Here’s my (very loose) formula. Obviously there are LOTS of frittata recipes out there. It seems silly to go into too much detail given that I’m not an experienced recipe writer.

Whisk together in a mixing bowl:

however many eggs you’ll eat for breakfast in 7 days.

Some other good stuff, for example: salt and pepper, herbs of choice, finely chopped and lightly cooked veggies of any kind (so that they don’t over cook with the baking and reheating but aren’t raw for the eating), milk, plain yogurt, cream, cheese, you get the idea. (This is a great way to use up something that would otherwise go to waste.)

Warm up a big (size depending on how much you’ve got, but it’s best if it has a lid) pan over low heat with some olive oil, butter or your choice of lubricant.

Pour in the mixture, cover, and leave to cook slowly. This may take a while. It’s done when there’s no more liquid. You can turn on your broiler and brown the top. But since you’re going to reheat in the toaster oven, this isn’t really necessary.

Allow to cool completely. Cut into wedges. Put in the fridge.

Now you’ve got a delicious and nutritious breakfast just waiting for you every day.  Isn’t that nice?