A dear old friend visited last week. We had not seen each other in over 15 years. 15 years. It’s pretty astounding that we’ve kept in touch all these years, seeing as that we initially only spent a few months together back in 1997. I studied abroad in Lancaster, England the spring semester of my junior year. I had no idea what a pivotal experience that would turn out to be for me. College is usually a time of growth and self-exploration for a lot of people, but there is something more acute about living in a foreign country by yourself when you are 20 years old. It’s almost like starting all over again, like the first day of college, except you stand out so much more because you’re a “yankee” and you have to learn new words like “snog” and “bollocks”.
My time in England was where my inner-feminist blossomed, and I’m still not completely sure how or why. While there, I met several smart, interesting young women who would have probably defined themselves as feminists, but it wasn’t something that I remember us specifically talking about. Rather, it was in the subtle ways they lived their lives. They made certain assumptions about being a woman that I found very refreshing. Until then, I had always struggled with my female identity – what it meant to be a woman. I remember coming back home after six months and feeling transformed in so many ways.
Because it was such an intense inner-growth period for me, the friends that I made during that time are still very dear to me. Stephanie is one of those friends. She now lives in Australia and has a beautiful family. They all came to NYC last week for a visit. I was super excited to see my friend after such a long time, but I surprised myself by getting choked up when we hugged. It was like no time had passed at all, and we picked up where we left off all those years ago.
In my never-ending quest to make healthy recipes (I promise there will be gluttonous recipes to come) I found this one recently and thought it sounded both easy and delicious. Weekday breakfasts can get a bit boring; I’ve been trying to eat more eggs for breakfast during the week, but I was getting tired of scrambled eggs every day. Frittatas are a nice way to change it up. You can essentially add anything you want to them. The frittatas even make a quick and healthy lunch!
Bacon, Kale & Tomato Frittatas
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped stemmed kale
- 8 cherry tomatoes halved
- 4 slices bacon chopped
- 4 eggs
- 4 egg whites
- 1/2 cup Greek yogurt
- Salt and pepper
- Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick cooking spray.
- Over medium heat, pour the olive oil into a medium-size pan. Add bacon and cook for 5 minutes, or until desired level of crispness.
- Add kale and tomatoes and cook for an additional 3-5 minutes.
- In a large bowl, beat together 4 eggs and 4 egg whites. Add Greek yogurt and mix until fluffy.
- Add bacon, kale and tomatoes to egg mixture.
- Season with salt and pepper and mix well.
- Divide among 6 muffin cups. Bake for 20 minutes or until a toothpick comes out clean.