I absolutely love my new kitchen. Me = Totally Swooned.
Sure it’s at least twice the size of our old one, it has TONS of much needed storage, and this cute little counter corner for Thirsty Thursday specials… but that’s not even the best part. Can you guess??
It’s the blue cupboards!! In love!
Ignore the mess, focus on the blue 🙂
We really rocked it out last night and got everything to their respected rooms and mostly put away.
Except for the clothes, I’m going through those bad boys today and giving away anything I haven’t worn in the last year. Forget spring cleaning, it’s fall cleaning round here.
Just in time for FOOTBALL!!
In case you don’t speak CAPS, I love football. Actually, I love Michigan Football and I enjoy watching the rest. We just got cable…. because it’s football season. That’s the fam style in these parts, how ’bout you?
Do you like football? How ’bout Tom Brady? He went to Michigan. Just saying 🙂
And Go College Football.
And Go Fantasy Football.
Moving is tough on the fridge and this was all she had to offer this morning.
Took the morning bounty and behold my humble creation.
Imagine a western omelet from Cracker Barrel in pie form.
Crunchy from the peppers ‘n onions, spicy and creamy from the cheese, light from the tomatoes and hearty because it’s baked.
Grab me a hunk of french bread and let’s eat. This is the perfect pregame starter. We have a long season ahead of us, better get prepared. (Yes, I refer to us as me and the Michigan football team. It’s a genetic condition, I swear.)
Make this and Go Blue!
western frittata (aka Big Ten Football Frittata)
1/4-1/2 bell pepper, diced
1/2 small onion, diced
2 ounces spicy cheese, sliced or shredded
1/4 tsp kosher salt
lots of freshly ground pepper
Pre-heat oven to 350 degrees. On medium heat add olive oil to a small/medium sauce pan, and dice up the peppers and onions. Saute for 3-5 mins with a little salt and pepper. Fork whisk eggs with water, (or milk/cream) salt and pepper; remove onions and peppers and add eggs to pan. Top egg mixture with onions and peppers, cheese and freshly sliced tomatoes. Bake in oven for 10 minutes or until no longer jiggly in the middle. Or cover with a lid for about 10-15 minutes.
Serve with french bread and embellish with a scatter of herbs.