Blog Post,  Recipe

First Blog Post, Back to School, & Caramelized Onion and Kale Frittata

Ok!  So, here I am!  First real blog post.  Now what?  LOL.  I’ve been wanting to start blogging all summer, but what has been pushing me off is….what the heck am I going to write about?  Sometimes it just comes out naturally, but this summer it just wasn’t.  Maybe because I was out of my regular routine of everything….food, cooking, exercise…literally everything.  We traveled every weekend to Cape Cod, so I was packing and unpacking all the time.  I’m not complaining, by the way.  I LOVE summer.  I love having the kids home, I love having no crazy schedules, I love not being a taxi driver, and what I really love is not having to make school lunches.  But…that’s all over now  (sigh).  It’s back to reality this week.  My kids went back to school Wednesday, but reality didn’t kick in that day because the first day of school is bittersweet.  Yes, summer is over, but the first day of school means one of my favorite traditions of having my besties over for breakfast and to hang all day!  We literally, sit, eat, chat and don’t move for about 4-5 hours.  All of a sudden it’s 2:00 and everyone is rushing out to meet their kids at home.  We could literally talk for another 5 hours and never be silent.  Some years it’s warm enough for pool time…and some adult cannon balls…but this year it was a bit cloudy and cool.  Perfect to sit outside without being sweltering, but not hot enough for the pool.  Oh well.  But what I love about this day is I get to cook for my girls and try new things!  And that’s where this Frittata comes in.  Stay tuned later on for that.

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So, here I am….day 3 of school.  Yesterday, reality sunk in.  I had lots of work to do.  A client meeting, a 2 hour conference call with a friend I’m helping scheduling with for her business.  Then more non-clean kitchen work.  And of course, laundry and other such fun “housework” type work.  I did manage to fit my nails in.  But you know what?  I came up with a new organization process for this year, implemented it yesterday, and it worked like a charm!  You might think it’s silly, actually, but it works for me.  A simple written “to-do” list.  I bought a journal, and I will keep and ongoing list in there.  As soon as I think of something that needs to be done, I write it down.  I’ve been notorious for forgetting things lately and it needs to stop!  Especially with all I have going on this year.  The list consists of anything from work related todo’s to making appointments for my kids, to picking up laundry detergent, to cleaning a closet.  It’s ALL there.  And I love it.  It’s the little things, really, that make me happy and excited.  Being organized this school year is on the top of my list.  One good thing about the first week of school is that it’s a short week.  We get to “ease” into it.  So today, I get to head to Cape Cod again for one last hurrah…beach, lobsters, family and fun.  Doesn’t get any better than that!  Oh….and sneak peak to something I’ll write about next week?  I’ll be testing out the Paleo Wine I bought over a week ago.  I still haven’t opened a bottle!…who does that?  And I’ll have family test it, too, so we’ll get lots of opinions from my wine connoisseur’s.

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Now what else?  This is where I get stuck again.  What else do I write about?  How about this…want to hear something really strange that happened this past week?  So, last Friday, I started to get this weird tickle on the tip of my nose.  Not in it…ON it.  I kept brushing it, like there was a hair or something on it.  It kind of felt like it was being tickled by a feather.  It was driving me NUTS!!!  I was literally constantly wiping and scratching my nose.  People probably thought I was picking it.  This lasted for DAYS!  Saturday…still Sunday…again on Monday.  Monday night I couldn’t stand it anymore, so I did what anyone else would do.  I googled it.  And can you believe I found info on this?  Many “answers” was that this was related to allergies.  Hmmmmmm…well, I’ve never really had allergies, but it dawned on me.  I’ve had a runny nose and post nasal drip for weeks!  And I do know you can develop allergies at any point.  And heaven knows…we’ve had no rain all summer and allergies have been BAD!  So, as I couldn’t handle this “feeling” anymore, I took a Zyrtec.  I hate taking that stuff.  But I did.  I also used my Neti Pot again to see if that would help.  Tuesday the tickle was still there.  Took Zyrtec again and by Wednesday, it completely disappeared.  And I haven’t taken any Zyrtec since.  And it hasn’t come back!  Weird or what?  Has this happened to anyone else?  It was so freaky!  It was like something was crawling on my nose and nothing was there!  I kept checking in the mirror like something was going to appear.  Ugh…I hope that never happens again.  But…you’re welcome.  Because now if it happens to you, you’ll know what to do.

 

Ok…one last thing before I talk about the recipe.  I’m thinking about a 30 day challenge.  Not a food challenge, but a phone/social media/work challenge.  I thinking of shutting work off by 8pm and shutting my phone down by 9pm.  Why?  Because I find myself staying up so late at night, in bed, checking facebook and instagram constantly.  And responding to work stuff at 11:00pm.  It disrupts my sleep and it’s soooo bad!  So, I’m “thinking” about it.  I’m not even sure I can do it to be honest, but i think I have to try.  My husband tells me I wake up in the middle of the night in my sleep and look at my phone…LOL!  What?  No way!  Well, I guess so.  It’s bad!  Anyone want to join me?

 

Now….the recipe!  So, every year on the first day of school, I try to introduce my friends to a new recipe.  This year, it was this amazing Frittata.  I used fresh ingredients I had on hand from my CSA…perfect!  It doesn’t get any better than that!  And who doesn’t love caramelized onions?  Threw in some kale, topped with fresh farm tomatoes, drizzled with pesto and voila!  It’s was a huge hit!  I think I should’ve made 2.  I posted a picture of it on IG and FB and lots were asking for the recipe, so I thought…YES!  Perfect time to start blogging!  So, here we go and here it is.  If you make it, please let me know and comment below.  Would love to hear!  And remember…I’m all new to this, so if something didn’t work, let me know and I’ll work on fixing it for you.  I also think you can bake this in a casserole dish, slice it and have it for the week to re-heat in the morning.  There’s my weekly prep tip for today 🙂  Oh…and I almost forgot.  This was so yummy, the next morning I made a deconstructed version for breakfast.  Sliced tomatoes, sauteed crispy kale, and soft boiled eggs…all drizzled with the pesto!  This is what it looked like….

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Ok…Enjoy!

Print Recipe
Caramelized Onion & Kale Frittata
Caramelized Onion & Kale Frittata
Course Breakfast
Servings
8
Ingredients
Frittata
Roasted Garlic Basil Chimmi Churri
Course Breakfast
Servings
8
Ingredients
Frittata
Roasted Garlic Basil Chimmi Churri
Caramelized Onion & Kale Frittata
Instructions
Roasted Garlic Basil Chimmi Churri
  1. Pre-heat the oven to 400 degrees.
  2. Cut the top off the bulb of garlic so the cloves are visible.
  3. Wrap in aluminum foil with the cut side up.
  4. Bake at 375 for 35-45 minutes until the garlic cloves are soft.
  5. Cool before handling, then remove the cloves.
  6. Place the garlic and the remaining chimmi churri ingredients into a food processor and process until smooth.
  7. Season with salt & pepper, to taste.
Frittata
  1. Pre-heat the oven to 350 degrees
  2. Heat olive oil or ghee in a large frying pan over medium heat.
  3. Add the sliced onions, salt, and pepper.
  4. Once the onions are soft and starting to brown (about 10 minutes), add the Kale.
  5. Saute onions and kale until the the onions are golden brown and caramelized. This could take another 15-20 minutes depending on your stove.
  6. While the onions are caramelizing, whisk the eggs together in a medium bowl and slice the tomatoes into "rounds"
  7. Once the onions and kale are done, add the eggs to the pan.
  8. Place tomato rounds on top of the eggs.
  9. Season the top with salt and pepper, to taste.
  10. Bake at 350 for 25 minutes or until eggs are completely cooked and they "bounce back" when pressed.
  11. Carefully remove from the oven and slide the frittata onto a large plate by using a spatula to loosen it from the pan.
  12. Drizzle Chimmi Churri over the top, slice, and serve.
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8 Comments

  • Terra Nardone

    Absolutely love this, great job!! It is so true writing things down to do, is so helpful! I’ve tried to put them in my phone, but if the list is not in front of me, I forget about it. Going to try this recipe this weekend! Thank you!

  • The Clean Kitchen NH

    I’m so happy you’re going to try it! I tweaked the chimmi recipe from what I did the other day, so keep me posted on how it all comes out!

  • Stephanie Cahill

    Hey Allison! Great first blog post, cheers to that! Your carmelIzed onions and kale with pesto on top sounds ahh-mazing!! I think the 30 day phone/screen challenge is a great one. They say at least ahour before bedtime we should all disconnect. It is very hard to do though in this very “connected” world. I’d be interested. Maybe I’ll do it with our Paleo Challenge. Better quality sleep + clean eating sounds like a dream. Hard to implement but again I love the idea! Enjoy Cape and the Paleo wine this weekend!

  • The Clean Kitchen NH

    Thank you, Stephanie! Yes…better sleep plus clean eating is the perfect combo! I definitely need to try it. Last night, I woke up from my daughter pulling my phone out of my hands because I had fallen asleep looking at it…lol! We all share a room when we are at that cape. I was like…oops ?

  • The Clean Kitchen NH

    Thank you so much, Katie!! That means so much to you. You are such an inspiration to me and played a huge role of where I am today! And I thank you for that! Catchup time soon is much needed! We’ll both find time in our crazy schedules. LOL!

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