Cheesy Kale and Garden Vegetable Frittata 

Well, vacation is over.

During my week away, I read two books (The Girl on the Train – amazing; and All the Light We Cannot See – beautifully written but drags on and the ending was overkill); got my first sunburn (of the year) at the beach, which then turned into a tan, outlined by a second sunburn; indulged in my favorite Bliss Brothers’ Peppermint Patty ice cream at Handy Hill (twice in one day); wine tasted at the Westport Winery and spent two Fridays at their Sunset Series picnicking and enjoying live music; visited the Buzzard’s Bay Brewery and sipped their beer on a sunny afternoon; jumped off the dock; killed it at corn hole; went to morning yoga with Wendy; ate donuts from the country store; ate a tuna sandwich everyday for lunch; visited my Aunty Cindy who gave me vegetables from her garden that I used for this here recipe; listened to the Chris Stapleton album on repeat; spent lots of time with some of my favorite people (shoutout to Kait and Rielly, Heather aka Beans, the Buchanan’s, Aguiar’s, and my own family); and stayed at the beach long enough yesterday to meet two newborn Golden Retriever puppies.

And now it’s Sunday afternoon. I’m sitting in my gym shorts and sports bra in our humid-ass apartment with no air conditioning and a fan in the middle of the kitchen directed at my face, with the stove and oven finally cooling off; sweat dripping from my chest and every time I bring my cup of iced water to my lips I purposely drip a little all over my face and it goes on the floor and the cats look up from their heat-stricken lounge, barely breathing, practically dead, and consider coming to lick it up, but can’t for lack of energy.

But back to what I want to blog about today: vacation opens up the opportunity to think a lot. More than I usually do (didn’t realize this was possible). But over the past few months I think I have been a little out-of-mind; removed from my purpose. Before a yoga class, we’re encouraged to set our intention; as we sit there cross-legged in a quiet heat, eyes closed and hands on our hearts, and think about what we would like to accomplish, what will drive us, what will bring us back to our mind, body, and soul.

Life has been moving so fast, I’ve hardly had time to stop and soak it all in; where I am, what I want, and who I am right now. Thinking about these questions seems to be vital in preventing life to get the best of you, to take hold and control as you ride along, motionless.

For example, I haven’t been taking the time to cook, to write. When I don’t, all these words fill up in my head and get all jumbled and I can’t understand my feelings.

Or I turn things down because I want to save my money. But I just need to budget a little better. What’s more important to me: memories or money? And then again to create most memories you need money. For plane tickets, for concerts, for drinks, for gas. Going off of that, I keep thinking back to how life was in Keene. I left a life behind that made me completely happy and fulfilled, but I’d like to follow a mere thirst for more to establish myself, to make more so I can gain more, and give more.

I’m so lucky and grateful to be where I am right now.

Is it possible to remain in a vacation-state of mind all the time? And by this I mean, completely focused on every moment, because when we’re on vacation don’t you feel like you’re more in-tune with everything? Especially in the summer, when you’re tanner and feeling sexier, when you can fall asleep under the sun, slurp on fruity sweet popsicles and smell the fresh cut grass, grill in the backyard, tuck your feet into the hot sand and submerge in a freshwater lake; throw your hands up at an outdoor concert and picnic on a cozy hill; you seem to have more time to read and enter this nonfiction universe of wonderment; when there are live bands and summer shandy’s, and the whole world seems open to taking you in and letting you enjoy it’s treasures. If we could just be in this state of mind always, to feel wild and open and breathe deeply, whether we’re sitting in a meeting or having a conversation, in the fall and in the winter, and to always have our purpose in the back of our minds. To not let everything else get the best of you.


You’ll need:

  • 2 tbsp olive oil
  • 1 shallot, chopped
  • 1 small zucchini, chopped
  • A handful of pancetta, chopped
  • 2 cups kale, ripped from the stem and roughly chopped
  • 6 eggs, whisked.
  • 1/4 cup almond milk
  • 1 vine-ripened tomato, chopped
  • Salt and pepper
  • 5-cheese blend, to sprinkle

Preheat the oven to 350.

Warm the olive oil over medium heat. Add shallots, and cook for about 2 minutes. Add zucchini, salt and pepper. Push to the side and cook pancetta until brown and crispy. Mix meat and veggies together, once zucchini is cooked, add kale to the mix. Stir together. Cook for about 4 minutes. Whisk together the 6 eggs and almond milk, with salt and pepper. Add to the skillet on top of the onion, zucchini, and pancetta. Once the eggs are in, top with chopped tomato.

Place on the middle shelf of the oven. Bake until egg looks cooked; sprinkle cheese, and bake for another 5 minutes.

Remove from oven, let cool, and cut into pizza-like slices. Stuff face with ripe-veggie-and-savory-cheese goodness.

*Made in my underwear while listening to Sam Hunt’s acoustic album and two cats passed out atop the cabinets above me.

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