1 pan dinner: Mediterranean frittata (video) + the importance of a bedtime routine

1 pan dinner: Mediterranean frittata (video) + the importance of a bedtime routine

I have always been pretty amazing at a few things. Eating, sleeping, and punning to name a few. I have always needed at least 8 hours, and when I was off in the summers or on vacation, eventually I would habitually start sleeping 9 and even sometimes 10 hours without being roused by alarms. So when the school year would start and I would of course stay up until 11 or 12, b/c God forbid I be lame and go to bed at an early time, my 545am wake-up call would have me snoozing and foggy-eyed every day.

Of course I never really thought of this as being a problem. It was normal to be yearning for sleep and caffeine. Nights I would coach and get home at 7pm or later, then hit the gym and come home to make dinner to wake up and do it all over again. Thankfully I commuted by the train and caught some extra z’s to and from work.
Moving to L.A. was similar. I began to workout at 530am 4 days/week and then go to bed at around 11. I was in such a go, go, go mode my body was running off adrenaline, something that I didn’t even notice until summer would come and my moods would drastically improve.

I had a reminder of this a few weeks ago when I started staying up wayyyy past my bedtime and was waking up at 4-5am every day. I couldn’t function, focus, make decisions, eat in a way to make me feel better, or be social at all. Running on 5-6 hours of sleep for me just does not work.

So I wanted to share my routine in hopes of sparking a convo and inspiring you to start to do the same.

Dinner is between 630-730 (am currently making that a priority along with eating enough so I don’t feel hungry after dinner and rationalize my night snacking, which always upsets my stomach) and phones go on silent at 8pm and get plugged into the wall in our living room. Alarms are set beforehand and yes, we hear them from the bedroom. (Bonus of tiny space living!) Computers and shows are over by 8-9pm, unless it’s an outdoor movie night with friends. I then usually read on the couch or sometimes in bed until I start to fall asleep. This allows my body to know when to sleep so I rarely have problems falling asleep or staying that way! If I ever feel too amped up by the time I am in bed I lie on my back and breathe like I do in yoga during Savasana. The focus on breathing allows me to stop thinking, and concentrate and listen to my breath. Within a few minutes I begin to fall. And this is the best feeling ever.

I don’t know about you, but feeling most rested is my favorite way to start the day. Not to mention that getting up in the a.m. is much more fun when you have a fun b-fast to look forward to. Like a pre-made frittata. This one is definitely great for meal prep and leftovers. So yummy when all of the flavors meld after a day.

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Mediterranean Veggie Frittata

A surefire way to sneak in a few extra veggies to your day

Ingredients

  • 10 eggs
  • 1/2 tbsp . olive oil
  • 2 medium leeks
  • 1 bunch kale , stems removed and chopped (or arugula/spinach as used in video)
  • 1/4 c . sun-dried tomato
  • 1/2 c . marinated artichokes
  • 2 tbsp . capers
  • miyoko's chive cheese (or any feta/goat cheese of choice)
  • S & P

Instructions

  1. Place an oven rack at the top or 2nd to the top rack. Turn on the broiler.
  2. In a large bowl, beat the eggs. Season with salt and pepper and set aside.
  3. Heat olive oil in a skillet on medium heat. Sauté leeks in skillet until soft, about 4-5 minutes.
  4. Add in kale and season with S & P. Cover and cook kale for 4-5 minutes. (Cook arugula for about 15-20 seconds if using).
  5. Add in sun-dried tomato, artichokes, and capers and spread ingredients in skillet evenly.
  6. Add in beaten eggs and cover. Cook over medium heat until the eggs are set, about 13-15 minutes.
  7. Remove from oven, cut into wedges, and serve!