We recently had a health scare at our house. John works like a nut but he was forced to slow down while the doctors did tests to see what was going on with him. It was a month of waiting and wondering. He missed a lot of work and was feeling pretty miserable. Thankfully, he is fine, but in that time he trained his employees to do some of the work that he alone did before. The uncertainty and forced rest were hard on him, but in the end it was a real blessing. He was able to pass on some of his daily tasks and now focus more of his time and attention on areas that will help the business to grow and improve. He also gets to sleep in until 6am.
The start of a new year is a great time to sit back and take a hard look at our lives. Am I spending too much time on things that really aren’t important? Am I taking enough of a break from the busyness of life to renew my body and my spirit? Am I using the time I am given in the pursuits that truly mean something?
John found out that the business will not fall apart if he has breakfast in bed once in a while. In fact, the business benefits because he is rested, relaxed, and ready to go.
Feta and Spinach Frittata
- 8 eggs, lightly beaten
- 1/2 cup milk
- 3 tablespoons olive oil
- 1/2 cup diced onion
- 5 ounces baby spinach
- 1/4 cup sundried tomatoes, chopped
- 1/2 cup crumbled feta, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat the oven to 350 degrees.
In a bowl, whisk together the eggs, milk, salt and pepper. Set aside.
In an oven proof skillet, saute the onions in olive oil until translucent. Add in the spinach and saute until wilted. Add the sundried tomatoes, egg mixture, and half of the feta. Stir and cook for 1-2 minutes.
Sprinkle the remaining feta on top and move the skillet to the oven. Bake until set and starting to brown, about 18-20 minutes.
Cool for 5 minutes before serving.