It was an eventful day for our family yesterday! Baby Avri was baptized and both of our families were able to celebrate with us. It was a very special and intimate ceremony as we welcomed Avri into the house of God in front of such a supporting and loving community and our family. Most baptisms water is poured over the baby’s head, but we opted to have Avri immersed into the Holy water. We had her completely naked and the priest dunked her in (up to her neck) three times. How cute is this? She may or may not have peed as Nick was holding her… at least it wasn’t on me!
After mass we headed back to our house for brunch where I had two frittatas pre made. We also had pancakes, breakfast meatballs, fresh fruit and toast. Oh, and champagne! I enjoyed my very first alcoholic beverage since finding out I was pregnant and it it was fantastic! I am not much of a drinker, but I do enjoy the occasional glass of champagne or wine. I wanted to celebrate baby girl yesterday and champagne was the perfect way to do it! We had kids and other family members that “don’t eat like us” and everything was a hit! I even used a dairy free cheese in one of the frittatas which I told no one I used and everyone ate it right up and love it. I have found that when I am cooking or hosting a meal for people that don’t like certain things or have stigmas towards certain foods (like vegetables) I just don’t tell them what is all in it. Nine times out of ten they have no idea what they are all eating and love it. This is a great way to get kids to eat their veggies. You can hide the taste of a lot of vegetables in frittatas, smoothies, soups, stews and stir frys. What they don’t know won’t kill them, right? Right!
The other frittata I served is this Fall Squash Egg Frittata. I love adding in as many vegetables as possible when making frittatas. It is an easy way to get in more nutrients and vitamins in a single meal. This egg bake is perfect for this season because all of the produce is in season! I bet you could even find it all at your local farmers market. This frittata would also be a great option for a breakfast weekly meal prep. Make a pan at the beginning of the week, prep some fresh fruit and you have breakfast for the week!
- 1 dozen eggs
- 6 pieces of bacon, cut into pieces
- 2 cups butternut squash, peeled and diced into small cubes
- 2 handfuls fresh kale
- 1 cup grape tomatoes, halved
- 1 shallot, diced
- ¼ tsp thyme
- ½ tsp rosemary
- ½ tsp salt
- ¼ tsp pepper
- Preheat oven to 350 degrees and grease a 9x13 baking dish.
- Place a large skillet on the stove over medium heat and add the bacon pieces. Cook until browned and transfer to a paper towel lined plate and dab the grease. Leave as much bacon grease in the skillet as possible.
- Add the shallot and squash to the skillet and cook for 5-7 minutes stirring occasionally. Mix in the kale and cook until just wilted.
- Add the eggs to a large bowl and whisk. Add the grape tomatoes, squash mixture, bacon and seasoning. Mix well. Transfer egg mixture to the greased baking dish.
- Bake for 45 minutes.
- Enjoy!