As a mom who works from home {both for pay and volunteer jobs} I was a bit worried about the start of this summer vacation. When my daughter started Kindergarten it made for a nice little schedule that both the dog and I grew accustomed to rather quickly.

Now I have to be stay at home mom again while still fulfilling my work commitments (that paycheck!) and my volunteer duties.

At the very last minute I scheduled a 9:30 a.m. swim class for the first two weeks of vacation. It has turned out to be one of my better choices! We get to sleep in just a little, then it’s out the door for an activity and maybe an errand then home for lunch – and while she’s swimming, I can get some work done! Every day once we’re home she’s fallen asleep before lunch, allowing me the “luxury” of a working lunch to get in some billable time! After her lunch, it’s on to “mind time” where she can read, workbook, craft, or build with legos until it’s time for screen time (and me to cook dinner).

While this has worked (and better than I’d hoped) it’s still an adjustment. Only a few days in and I was ready to order a pizza for dinner because I just couldn’t remember what on earth I was supposed to make that night. And I even made a dinner plan.

This frittata recipe has saved me on more than a few occasions. All you need to remember is the ratio of 8 eggs to 1/2 cup of milk. Then just add in whatever you have in the fridge – like leftover chicken, that lone italian sausage in the freezer, lunchmeat, bacon, that small end of salmon your kid refused to eat last night – along with a veggie or two. When it comes out of the oven, serve with some microgreens and your family will think you planned this dinner all along. We’ll never tell!

Flexible Frittata:

8 eggs
1/2 cup milk
salt
pepper
shallot/onion
veggie (spinich/broccoli/chard/etc)
protein (ham/sausage/salmon/chicken)
cheese (goat/cheddar/parm)

Preheat oven to 350 degrees. Whisk together the eggs and milk, season with salt & pepper and stir in the cheese. Set aside.
Saute any veggies and/or meat you want to use and spread in the bottom of a {greased} round oven-safe casserole or glass dish. Then pour the egg mixture over the top and pop in the oven for about 50 minutes. It’s done when the egg is set completely in the middle and it’s just beginning to brown on the top.

Serve immediately or let cool just a bit. Top with micro-greens to make it look completely 100% planned and super impressive!!

Yum