Good morning!


I’ve got a confession to make…I’ve become an early bird. I think it started when my sleeping habits got all out of whack when I was in the hospital. I would wake up at 4AM, be exhausted by mid-afternoon, and go to bed and wake up at 8 PM. Yeah…that was weird.

I’ve gotten better now, but with one added bonus…I’ve fallen in love with morning. This is coming from the girl who could barely roll out of her bed and rush across campus for her 8 AM. Maybe it has to do with all these gorgeous Wisconsin sunrises that I get to see. Maybe it’s the fact that Robert’s Roost opens at 6 AM.


Maybe it’s because morning means…breakfast.

I adore breakfast. It’s without a doubt my favorite meal of the day. Why? It’s basically a fancy excuse to eat dessert in the morning and get away with it. I mean, chocolate chip pancakes? Cinnamon rolls? Nutella crepes? There’s no way that you can pass those off as anything remotely healthy. But! It’s breakfast. And it’s the most important meal of the day. So breakfast on.


Today I decided to try something different. I’ve been trying to get into a health kick this summer, which included my first trip to the gym in months yesterday {ouch!} and eating a LOT of veggies, concurrently with dessert {hey, you can’t win them all}. This frittata on Pinterest looked promising. Low carb, gluten free, and chock full of my favorite vegetable: asparagus. Best of all? The entire start to finish took only about fifteen minutes.

Shall we begin?

First of all you’re going to want to boil your asparagus until barely tender. I used about 10 small stalks, and they go into boiling water for three minutes with some salt. They’re then rinsed in cold water and cut in half lengthwise, and because I had some green onions in my fridge I added them for good measure.


Sunlight streaming on vegetables.


In the meanwhile, five eggs, three tablespoons of milk, and two tablespoons of grated cheese are whisked in a bowl. The recipe calls for Parmagiano-Reggiano. Being the cheese connoisseur from Wisconsin that I am, I used…Colby Jack. Don’t judge me.

Melt a little butter in a glass pan or skillet, pour in the egg mixture, and layer the veggies all pretty-like on top.


Then into the oven for 10-15 minutes. This is exactly enough time, I discovered, to finish up the dishes, run upstairs and tell your mom that breakfast is on the way, set some water for tea to boil, and write this blog post.

ImageDone and done. Breakfast AND blogging…and it just turned eight.

I might just be enjoying this whole morning deal.

Recipe: {adapted from The Daily Meal}:


  • Kosher salt, as needed
  • 8 ounces green or white asparagus, trimmed and stalks peeled
  • 1/4 chopped green onions
  • 5 large eggs
  • 3 tablespoons whole milk
  • 2 tablespoons grated Parmigiano-Reggiano, or Colby Jack
  • 2 tablespoons unsalted butter


Preheat the oven to 325 degrees.

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just barely tender, about 3 minutes. Drain and rinse with cold running water. Cut each stalk in half lengthwise.

Whisk together the eggs, milk, and cheese in a medium bowl.

Melt the butter in a large ovenproof skillet over medium-low heat. When the butter has stopped foaming, pour in the egg mixture and place the asparagus and green onions on top of the eggs.

Transfer the skillet to the oven and bake until the eggs are set, 10-12 minutes. Cut into wedges and serve hot, or chill the frittata and serve it cut into cubes as a snack or sandwich filling.

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