It’s been beautiful in Seattle the past week or so. I know there’s been a heat wave in the rest of the US but we haven’t had temperatures over 80 degrees here. It’s a bit warm way too hot for Nick, but I love it.
80+ degree weather (and no central AC!) means I am spending less time in the kitchen and more time outside. (In Seattle, we tend to overdose on sun when it’s —so rarely— available!)
I had a lot on my plate in September. It went by in the blink of an eye. Nick and I were out of town on vacation twice during the month (posts on both trips coming soon!), I took on extra freelance work for my company and I got sick, twice. -_-
Okay so this frittata feature has been a long time coming and I’m sorry I’ve been holding out on you and it’s totally not you, it’s me. But here’s the thing. Frittatas are workweek life savers. Period.
Here are eight reasons why I (and you should, too!) make a frittata at least once a week: