So I have been doing quite a bit of yoga lately. For various reasons – to mix up my exercise routine, to help an existing niggling back issue, and as a way to unwind. Since I started my course and subsequently started this blog, I feel like I’m constantly busy and don’t have much down time, and yoga has proved a great way to relax.
Not surprisingly, my very favorite part of the class is the last part, where you lay down on the floor and are led through a guided relaxation. I have found lately though that I am relaxing almost too much and in the last two classes I have nearly fallen asleep… Okay, I may have actually fallen asleep at one point, but luckily something woke me up. I’m not a snorer – but I keep having these premonitions that I will fall completely asleep in class, and start snoring loudly.
This recipe isn’t really related to yoga, or to falling asleep in yoga, and it is also unrelated to a non-existent snoring habit that I might potentially develop during one of these sleeping episodes. But it is what I made when I got home from my yoga class this evening, feeling relaxed and a little sleepy, and wanting something quick and nourishing for dinner.
Frittatas are one of my go-to weeknight meals as they are so quick and tasty and the eggs provide a great source of protein for vegetarians. We also eat frittatas quite a bit for breakfast on the weekend, throwing in whichever veggies and herbs we have on hand. Feel free to deviate a little from the recipe here and play with whatever ingredients you have – as long as you taste before pouring on the eggs to make sure the seasonings are right, its pretty hard to go wrong here.
Weeknight Mediterranean frittata
1 cup chopped broccoli
6 mushrooms, quartered
1 small zucchini, sliced
1/2 cup baby spinach
2 garlic cloves, minced
4 eggs, lightly beaten
2 Tbsp chopped semi-dried tomatoes
6 basil leaves, shredded
Salt and pepper to taste
Preheat oven to 180C || 355F
Heat a medium sized, oven-proof frying pan or skillet over medium to high heat. Add a splash of olive oil and when warm, add garlic and fry lightly for a minute before adding the broccoli, mushrooms and zucchini. Cook stirring for 5 minutes until the vegetables have started to soften.
Add spinach, semi dried tomatoes, and salt and pepper and stir to combine and until the spinach has started to wilt. Crumble the feta over the top and then pour the egg mixture over, tilting the pan to ensure the mixture spreads across the whole pan.
Place the frypan in the oven and cook 5 minutes or until the eggs have just set.