I hope you all had a relaxing weekend. My weekend involved spending time with family and attempting to unpack my suitcase from MixedCon but that never happened. It bugs the crap out of me that I still have a suitcase just sitting in the middle of my room but I’m not really attempting to do anything about it. And not to mention, my house is a complete mess.

Oh and on top of that, my inconsiderate neighbor started hammering away at 7AM on a Saturday morning, which was the worst start to my weekend. I seriously get to sleep in twice a week and this prick just had to get his hammering done at the crack of dawn. I even went over to ask him nicely to not do this before 8AM and he tells me he doesn’t speak English.

Anyway, thank goodness for weekend breakfast. I love spending some extra time in the kitchen for a proper breakfast meal during Saturdays and Sundays since the weekdays involve such half-assed meals like stale cereal or bagel and cream cheese. But once the weekend hit, I couldn’t help but make a frittata.

I don’t know why I never make frittatas as often as I should because it is seriously one of the most easiest things to make. Plus, you can use up any lingering veggies and throw them right in there instead of letting them rot in the fridge until they grow all that fuzzy stuff. Wait, is that just me?

No but really, with a little bit of cheddar and goat cheese, you could have one of the best weekend breakfasts. Best of all, they’re freezer-friendly so you actually can have an appropriate breakfast during the weekdays too!

You can get the full recipe here over at the NatureBox blog!

Also, don’t forget to enter my giveaway! The winner of the $100 gift certificate to Freund Container & Supply will be picked on Wednesday, December 12th, and announced Thursday.