Well, it is safe to say that for the second time round, motherhood has hit me like a ton of bricks! Knowing that pregnancy sent my thyroid haywire last time round I am keeping an extra close eye on things, and trying to ensure I remain on a (relatively) even keel. Awareness is everything at this stage, if I feel my mood dipping I understand its my hormones going slightly out and that simple acknowledgement helps me feel more in control. I know I will get through it.
I have to admit though, thyroid issues or not - the lack of sleep is hard going. Did you know sleep deprevation is actually a form of torture?!! Delightful. But we are now three months post partum and they tell me I should be through the worst of it…..we shall see, I say.
Anyway – through all of the long nights and tough days one
thing remains constant: our need for food. So I thought I would share my
go-to recipe for the summer: a frittata. Its cheap and nutritious. It’s as quick and easy as you need it
to be, can be made for lunch, served with side salad for dinner and you can add
many more ingredients to it than I have. Go wild.
Frittata
1 diced onion
1 clove garlic
1 red pepper
1 or 2 potatoes sliced 1cm thick
6-8 eggs (add more yolks for extra nourishment)
Sprinkling of dried mixed herbs
Cheese grated or siced
Salt and pepper
Butter for frying
Method
Par boil potatoes whilst you fry off onion in a large frying
pan. Fry off your onions for about 10 mins on a lowish heat so you don’t burn
them.
Sprinkle the mixed herbs if you have them, then add your
garlic and red peppers to cook for a couple of minutes before you add the
potatoes. Turn up the heat slightly and cook for 5 minutes, turning potatoes
once (I try and get them slightly crispy on one side).
Meanwhile, whisk your eggs.
Add eggs and turn heat down low, cook until the mixture is
almost solid.
Add cheese and place under the grill to finish.
You're welcome!!
More soon.
