Alright. It’s been a crazy few weeks, so let’s back up a bit. A little over 2 weeks ago, we were peacefully planning for Nick’s family to come visit, for his formal winging ceremony. He completed his last flight of flight school and got his “soft” wings. As Navy tradition dictates, I got to spray him with a big fire hose!
But it kind of backfired and I ended up getting sprayed too. Fail. At least it’s 60 degrees in January in Mississippi.
A day or two later, we found out we were moving to California. It was our first choice, so we were super excited. Then the next day, we found out we had to move in FOUR days. Yes, four. It was a Thursday, Nick’s family was arriving that day and the next, and we had to be packed up and ready to go by Monday. Great.
Hey, family! Welcome to Mississippi. Please help us pack.
Somewhere in the middle of the craziness, Nick officially got his Navy wings. Hooray!
Luckily, we had this super yummy, very protein-packed frittata to power us all through the weekend. It’s full of ham and spinach and lots of cheesy goodness. The quinoa adds extra protein and some great texture. Once we’re settled in our new house, I’ll definitely be making this again!
- 1/4 cup dry quinoa
- 1/2 cup water
- 4 eggs
- 3/4 cup diced ham
- 1 cup cottage cheese
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 1/2 cups shredded sharp cheddar cheese
Bring the quinoa and water to a boil in a medium pot. Cover, reduce to a simmer and cook for 10 minutes. Remove from heat, fluff with a fork and cool.
Preheat the oven t0 350 degrees. Spray a 9-inch pie plate with nonstick spray.
Beat the eggs in a large bowl. Stir in the remaining ingredients and pour the mixture into the pie plate.
Bake 5o minutes, until the center is set and the edges are golden brown. Let cool 10 minutes before cutting.
More of our adventure to come…