We had Brian’s 13-year old son, Rob, as a last minute dinner guest tonight so our original plans to go out got scratched and I was left looking for a dinner idea that was Saturday-night worthy (easy, comforting, a little naughty) but also somewhat nutritious. When the kids spend the weekends with us I really try to make an effort to make sure they have good, home-cooked food with actual vegetables involved. It just so happens that Rob is a huge, huge, huge, broccoli fan, which tends to make my job pretty easy. I had just pinned this recipe this week so it was still pretty fresh in my head. I love that it includes “grown-up” ingredients such as hot italian sausage and anchovies (if you think you don’t like anchovies, please keep reading…if a 13-year old boy goes back for seconds, all hope is not lost), but also reads as super kid-friendly. Pasta. Broccoli (sub any veggie you/your kid likes). Sausage. Lemony and garlicky sauce. Did I tell anyone there were anchovies in it? Nope. Did everyone gobble it? Yup. Boom.
This is one of my favorite breakfasts. I usually make a big batch (double this recipe) on Sunday to put into 8 individual containers for Brian and I to take to work with us for breakfast. Reheating for a couple of minutes in the microwave makes the blueberries warm and sweet and tasting exactly like blueberry pie.
I suck at making omelets. They inevitably always end up as a “scramble” because I can’t flip an omelet to save my life. A frittata is basically the answer to that because it requires NO FLIPPING. And, it will serve as a fantastic breakfast on the go for me all week long.
After realizing that I have 238 recipes saved (from blogs alone!) that I want to make, I decided it was time to start chipping away at the list. This endeavor started with breakfast this morning. These were super easy, pretty darn healthy (using egg beaters), and overall a great go-to breakfast. I look forward to grabbing a couple of these little guys on my way out the door to go to work this week.