It has been a BIG week around here. Picky Princess started Kindergarten today. I felt like maybe I should be teary about it, but honestly she’s so ready and so excited about life and wants it so badly, it’s hard to be anything but excited for her. Foodie Baby did not agree and cried her heart out saying goodbye to big sister. Apparently I’m not a fun alternative.
IronSister also had her baby! I think I’m going to refer to him as baby Braveheart until I come up with something better. IronSister asked me to be with her when she had the baby, which was an incredible honor, and also the most terrifying experience of my life. In the fastest lightning few hours, tiny Braveheart joined us, 6lbs 2oz of perfection. I have been desperate to cuddle him as much as possible so I keep cooking and baking so I can call and say, oh I’m just going to drop off some muffins…be right over. She’s happy. I’m happy. My kids seem like teenagers compared to him.
All this excitement led to one of the yummiest kitchen inventions ever created in my kitchen! They are easy, healthy, delicious. So basically: check check check. If you need ideas for dinner, give this a try.
2 large potatoes, shredded
3 tbs extra virgin olive oil, plus more for muffin tins
2 sundried tomatoes, finely chopped
1/2 cup crumbled feta
1/2 orange pepper, finely chopped
Directions: Heat olive oil over medium heat in a large frying pan. Preheat oven to 350. Saute potatoes in oil until soft, about 15 minutes, stirring often. In a separate bowl, mix all other ingredients(just a bit of sea salt, the feta and sundried tomatoes add lots of flavor). Dump potatoes into other ingredients and stir to combine. Grease 2 muffin tins with olive oil. Scoop potato/egg mixture into muffin tins, filling them about 3/4 full. Bake for about 20 minutes until eggs are cooked through. Let cool for 5 minutes and loosen edges to scoop out. Serve at any temperature!