Ahh the weekend. Is there anything better? Sleeping in, spending time with friends and family and my personal favorite … not wearing pants. Kidding about that last one, although I do think it’s liberating to wear your PJ’s (or lack there of) for as long as you can on Saturday. My real favorite thing about the weekends is breakfast. I love all things breakfast through and through but weekend breakfasts are special. When you aren’t rushing out the door to the gym or work your breakfast options multiply exponentially. Robert and I are both typically out the door by 6:00 a.m. so quick and easy is the name of the game Monday-Friday. During the weekend I like to take full advantage and make a bigger, slower breakfast that we can actually sit down and eat together while talking over a cup of coffee, heaven. Pancakes of all varieties reigned supreme all summer but lately I have been really into frittatas.
Frittatas are really nothing more than an egg casserole but they look and feel so much fancier. Almost every time I make one Robert says “Wow, you could make this for guests!”. So friends, if you would like to come over for breakfast, my husband has declared my frittatas company-worthy! So come on over, pants optional 
Frittatas are easier than omelets and are also endlessly customizable. I’ve found that the ones I make by using up whatever ingredients I have on hand always taste equally as good as the ones I plan with specific tastes in mind. This weekend’s frittata was of the “clean out the fridge” variety. I had ham, green onions, broccoli and a partial block of cheddar all left over from the weeks various meals. The most labor intensive part of the entire process was shredding the cheese which is exactly the difficulty level I like in a recipe…little to none.
Atastytrip 