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Some next-level sweet potato love: Skinny sweet potato, eggplant, basil, tomato, onion and bell pepper frittata

Now here’s a frittata that not only makes you skinny, but looks skinny itself. For someone who has never been a fan of huge portion sizes, this is a two-person recipe that I am absolutely in love with.

  1. Put one tablespoon (or less if you prefer) of oil into a skillet/frying pan, and then add a quarter of a thinly sliced onion, and sautee on a low heat for a few minutes
  2. Add one whole thinly sliced sweet potato and some thinly sliced eggplants to the pan, and notch the heat up to medium
  3. Once they’re all cooked, add your bell peppers and basil (no stirring/cooking required for this step)
  4. Take two eggs and whip them together, adding milk and pepper and salt, and then pour them over the vegetables
  5. Add your tomato on top, and then bake at 250 degrees celcius for about 10 minutes. You can add cheese if you prefer, but I normally don’t. 

It seems like a long recipe (does it? It doesn’t take that long to make) but it is truly, truly worth it - no matter if it’s breakfast, lunch or dinner. 


There is never a need to fry things: Baked eggs with Spinach, Pine nuts and Sundried tomato

Fried eggs used to be a regular thing in this household, before baked eggs came along. 

  1. Preheat the oven to 180 to 200 degrees celcius. 
  2. Finely dice some spinach, and cut sundried tomato into tiny pieces. Put them in the bottom of your ramekin and around the sides (I think that’s what these baking bowls are called) making sure to leave a hole in the centre.
  3. Pour the eggs on top so that they fill the whole in the centre, and season with salt and pepper and add a splash of plain drinking yogurt. 
  4. Bake for 10-12 minutes, making sure that the egg is cooked through before taking it out. 
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Something Beautiful
05.28.14 /22:25/ 212
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