Cheesy Potato Frittata with Spinach & Dancing With Negative Energy
I had lunch with an old friend this week who was eager to share some exciting news. She was glowing, and I was extremely happy for her. Then something happened. The waitress came over and said something rude and my girlfriend went from incredibly happy to angry. It made me very curious that she would allow someone's negative energy to affect her so much. Especially on such a happy day. Why not just report the incident to the manager and move on. Why do we take that stuff so personally? Obviously, it had nothing to do with my friend but she let a stranger ruin her day.
It certainly goes back to my blog last week about energy. When someone is being extremely negative, interrupt the momentum. Before you react, breathe in the negative energy and breathe out space. It is not as complicated as it sounds. Take it in, breathe it out and be kind or just smile. Trust me – that person won't know what to do next. She or he is expecting something hostile back and not getting what they wanted. Learning to play with energy is fun and you can leave with a smile on your face.
On to food. This week I received my weekly produce from Farm Fresh, and it included spinach, potatoes and leeks. I decided to make this potato frittata with spinach. It was particularly yummy. You can serve it as a side dish or a stand alone main dish. Lots of protein because of the cheese and spinach. Hope you enjoy this potato frittata as much as I did. Vegan day 356 – One year on May 1, 2012 – wish me luck.
- 1 (10 ounce) package frozen chopped spinach (or fresh of course)
- 6 potatoes, peeled and chopped
- ¼ cup earth balance vegan butter
- 1 cup vegan sour cream
- 1 teaspoon salt
- Pepper to taste
- ¼ teaspoon dried dill weed
- 1 leak, sliced and sauteed
- 1 cup shredded Daiya Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a medium casserole dish.
- Cook spinach according to package directions.
- Place potatoes in a pot with enough water to cover, and bring to a boil.
- Cook 15 minutes, or until tender but still firm. Drain, cool slightly, and mash.
- Saute leek in a little vegetable oil until soft.
- In a bowl, mix the spinach, leek, mashed potatoes, vegan butter, vegan sour cream, salt, pepper and dill.
- Transfer to the prepared casserole dish. Top with Cheddar cheese.
- Bake 20 minutes in the preheated oven, until the cheese is bubbly, melted and lightly brown.
