Dana Slatkin

Greek Frittata with Spinach, Leeks, Potato and Feta

Greek Frittata with SpinachThe Los Angeles Marathon took over our town last Sunday. Fortunately, it was a brisk, sunny morning. The kids and I watched some of the more than 20,000 runners pass by mile 17, looking surprisingly sweatless and energized. As they soldiered on, we slipped into our favorite deli for breakfast.

I couldn’t help but feel a twinge of outsider envy. After all, our most athletic feat of the morning had been sprinting across the race route while dodging the runners. And even though I could practically taste the hash browns from a block away, I wanted to truly earn them.

I thought about what I’d order if I had just run 26.2 miles in under two and a half hours, as the winning female from Ethiopia did. Something delicious and decadent. Something particularly nutritious and comforting, to refuel my exhausted body. Of course, a breakfast of champions…eggs.

After my imaginary triumph, this frittata is just what I would crave. It might be filled with sautéed mushrooms and gruyére, or smoked salmon and leeks, or Oven-Dried Tomatoes, asparagus and goat cheese. Dressed up any which way, it would make an energizing and inspirational one-dish meal.

If you’re after some kind of transformation this Spring, it might take a little more than eggs to get there. But you’ll want to include them often on your upcoming menus. As for my marathon aspirations, I’m considering joining in next year. But for now, I’m sticking with egg whites.

For more fresh and easy Passover and Easter recipes, try my:

Share what you dig about Spring. Enter the March Cooking Contest!

Berndes Ceramic PanEnter the March Giveaway to win this fabulous ceramic pan from Berndes!

Photo credit: Meatless Monday

 
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