I have my second ever half marathon coming up this Saturday morning and I’m a feeling a little nervous. I feel prepared, I trained a lot over the past four months, usually running 6 days a week, doing some speed work outs, long runs and easy runs each week, and also doing some yoga and weights mid week, but I ran this same half last year and I ran it hard, and I really want to get a personal record. But it may not happen. And that makes me nervous. But I know that in the long run, it doesn’t really matter and that PR or not, it’s gonna be okay.
Besides all my running, I’m also trying to get really nutritious and quality foods in this week(and always), and I’ve already got my dinner, the night before the race, and my breakfast that morning, all planned out. I’ve been trying lots of new recipes from Runner’s World magazine and my ‘Run Fast Eat Slow’ cook book and this is a recipe I lightly adapted from the Runner’s World magazine. Scott and I LOVED this Frittata, though most of our kiddos didn’t appreciate all the chunky veggies. But, since I don’t always cater to our children’s tastes anyway, because I know that they need to experience these foods so that they will one day develop a taste for them, we still make them and I will for sure be making this one again!
You can buy already cubed butternut squash to save prep time, but to save money I usually buy the whole squash and then peel and cut it myself. And when I say ‘peel’, what I really mean is, I take a sharp knife and slice off all the skin with a downward motion on my cutting board. Once it’s all cubed, I put mine on a large rimmed baking sheet with a silicone liner, drizzle with my olive oil, salt and garlic and cook it in the oven at 425 degrees for about 30 minutes. You can do this step hours, or even a day, before you throw the dish together. If not using within a couple of hours, cover your squash and store in the fridge until you’re ready.
In a medium sized mixing bowl, whisk together eggs, 1/4 tsp salt and pepper, feta cheese and cooked squash. Set aside. Heat 1 Tbsp of olive oil in a cast iron skillet over medium heat. Saute 1 sliced onion and cook, stirring until brown and soft, about 10 minutes.
Pour the egg mixture into the cast iron skillet with onion and stir gently. Transfer to oven and bake at 350 degrees for about 30 minutes, until eggs have set.
Butternut Squash and Onion Frittata
2 cups butternut squash, cubed
3 Tbsp olive oil, divided
1/4 tsp salt
1/4 tsp garlic powder
1 Tbsp olive oil
1 onion, sliced
1/4 tsp salt and pepper
1/2 c feta cheese
Cube butternut squash, if you haven’t already. Place on baking sheet, toss with 3 Tbsp olive oil, sprinkle with 1/4 tsp salt and garlic powder, and cook in 425 degree oven for about 30 minutes. Set aside.
Heat 1 Tbsp olive oil in cast iron skillet (mine is 12 inches) over medium heat. Saute 1 sliced onion and cook, stirring until brown and soft, about 10 minutes. In a bowl, whisk together eggs, 1/4 tsp salt and pepper. Stir in feta and 2 cups roasted cubed butternut squash. Pour into the cast iron skillet with onion and stir gently. Transfer to oven and bake at 350 degrees for about 30 minutes, until eggs have set. Serve warm.