Jingle Bell 5K & frittatas

Brian and I ran the Jingle Bell 5k at the Botanical Gardens this past Sat morning a couple of weeks ago….I seem to be a bit delayed in actually posting this.  The highlight of the event was the special guest - Jeff Galloway….who led the kid's fun run wearing a hat with antlers (my favorite part).  He was offering a free clinic afterward, but we didn't bring enough warm, dry clothing and were freezing, so we missed out on that.  

The race itself was festive and fun with costumes and great door prizes and, considering how cold it had been the week before and the rain we had the day before, we got really lucky with the weather - low 50s.  The course was fairly hard - a bit hilly and a good amount of wind on the way back after the turn-around.  5Ks are just not my favorite and I always struggle with pacing myself on 5Ks.  Sometimes it's tempting to go all-out because it's "only a 5K"…but it's also not a 50-yard dash…..but it really is just a 5K and it's not a long distance.  My goal was to hover just below 9:00 minute miles.   I felt as if I did a good job pacing myself overall with regard to consistency, but it wasn't my best performance in the end.  I crossed in 28:05…you win some, you lose some :)  

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I recently made a frittata for (gluten-free) friend who just had a baby.  I figured it would be easy to make ahead of time and for her to heat up when she wanted it.  So, of course, I made one for us too.  I love frittatas, but it had been awhile since I made one.  What I love most is how versatile they are - you can put whatever you have in your fridge in them.  They are also keep really well and are even good at room temperature - I packed the leftovers in my lunch for a week and loved it.    

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Potato, Onion, and Goat Cheese Frittata

Ingredients

1 1/2 pounds potatoes - peeled and sliced into half-moons

1 small onion, sliced

2 tablespoons olive oil

8 eggs

Splash of milk, half-and-half, or cream (I used skim milk)

8-10 basil leaves - torn into slivers

Salt & pepper

3-4 ounces of goat cheese

Directions

1. Heat oven to 375 degrees.

2.  Cook potatoes in boiling water till done, about 8-10 minutes.  Drain and cool.

3.  Heat olive oil in a 12" oven-safe pan over medium heat.  Add onions, season with salt and pepper, and cook 3-4 minutes.

4.  Add eggs, milk, and salt and pepper to a bowl and whisk till blended.  Add 3/4 of goat cheese and the basil to the eggs.

5.  Add potatoes to pan with onions and mix together.  

6.  Add egg mixture to pan.  Turn the egg mixture as sides and bottom cook.  Cook for about 4 minutes, or until it is almost set. 

7.  Spread the remaining goat cheese over the top and place frittata in oven.  Cook for 18-20 minutes, or until almost done.  

8.  Switch to the broiler and broil for 1-3 minutes, or until the top is nicely browned. 

* Feel free to add or substitute any veggies, herbs, cheese, or meats - have fun!

We are finishing up our holiday travel - we were back east visiting family and friends and are heading home today. I hope you and your family had a happy and safe holiday season!

Did you run any holiday races?  

What race distance do you find most difficult to pace?

What did you do for the holidays?