now that the cat is out of the bag and you all know that wes and i have a baby girl on the way, i can finally express my true feelings.

pregnancy is gnarly. and for MONTHS i could barely stand for more than ten minutes, let alone cook something. but the tide has turned and i finally feel like i am getting my groove back in the kitchen. i am cooking ALL THE THINGS.

including breakfast. which for a long time has consisted of nothing but everything bagels, since it was pretty much the only thing that would stay down. but i’m back to enjoying my favorite meal of the day. since i still have a strong aversion to doing dishes, i wanted to work on a delicious, one pan breakfast that required minimal effort for max flavor. enter this delicious, and colorful, egg and potato dish.

italian breakfast potato bake

serves: 4

prep time: 10 minutes

cook time: 40 minutes

total time: 50 minutes

ingredients: 4-6 eggs (depending on how hungry your eaters are). 1.5 lb red potatoes, cubed. 2 leeks, white and light green parts thinly sliced (soaked in water to remove any dirt and grit). 1 red onion, sliced .5 inch thick. 2 tbs olive oil. 1 tbs chopped rosemary. 1 tbs chopped flat leaf parsley. .5 cup grated pecorino romano cheese. 1 tsp kosher salt. .5 tsp freshly ground pepper. large oven safe pan.

start by preheating the oven to 425 degrees f. in your pan, combine the potatoes, olive oil, rosemary and half the salt and pepper. cook the potatoes for 20 minutes.

while the potatoes cook, drain and pat dry the leeks.

after 20 minutes, remove the potatoes. add in the leeks and red onions, half the remaining salt and pepper and stir well. pop the pan back in the oven and cook for another 10 minutes.

after 10 minutes, remove the pan and stir the potatoes and onions well.

crack the eggs directly over the onions and potatoes. season with remaining salt and pepper and sprinkle with half the cheese.

pop the pan back in the oven for 5-7 minutes until the eggs have set. remove the pan from the oven. serve up each plate with a healthy serving of potatoes and an egg.

sprinkle with parsley and additional cheese and serve hot.

xo, a

italian breakfast potato bake

serves: 4

prep time: 10 minutes

cook time: 40 minutes

total time: 50 minutes

ingredients: 4-6 eggs (depending on how hungry your eaters are). 1.5 lb red potatoes, cubed. 2 leeks, white and light green parts thinly sliced (soaked in water to remove any dirt and grit). 1 red onion, sliced .5 inch thick. 2 tbs olive oil. 1 tbs chopped rosemary. 1 tbs chopped flat leaf parsley. .5 cup grated pecorino romano cheese. 1 tsp kosher salt. .5 tsp freshly ground pepper. large oven safe pan.

start by preheating the oven to 425 degrees f. in your pan, combine the potatoes, olive oil, rosemary and half the salt and pepper. cook the potatoes for 20 minutes. while the potatoes cook, drain and pat dry the leeks. after 20 minutes, remove the potatoes. add in the leeks and red onions, half the remaining salt and pepper and stir well. pop the pan back in the oven and cook for another 10 minutes. after 10 minutes, remove the pan and stir the potatoes and onions well. crack the eggs directly over the onions and potatoes. season with remaining salt and pepper and sprinkle with half the cheese. pop the pan back in the oven for 5-7 minutes until the eggs have set. remove the pan from the oven. serve up each plate with a healthy serving of potatoes and an egg. sprinkle with parsley and additional cheese and serve hot.

southern california is my home. and there are few foods we hold more dear in socal than tacos. taco tuesday is pretty much a weekly ritual where i’m from. when you drive by any mexican joint on a tuesday, it is jumping.

and like any good socal girl, i’m always game for tacos.

now, traditionally, they are filled with meat. but there are SOOOO many things you can put in a tortilla to make a delicious taco. and these mixed mushroom tacos are pleasing to vegetarians and meat eaters alike. in fact, my husband who says he needs a protein with every meal wolfed down five of these before i sat down and had a bite.

they were so good, they left me wanting more. so good in fact, i made them twice in three days because i just hadn’t had my fill.

spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl.

drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating,

combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl.

stir in the remaining olive oil and set the chimichurri aside.

when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil.

once your veggies are cooked and tortillas are warmed, start assembling your tacos.

fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri.

squeeze a bit of lime juice on top and enjoy.

spicy mushroom tacos + green onion chimichurri

serves: 8 tacos

prep time: 20 minutes

active time: 20 minutes

total time: 40 minutes

ingredients: 8 corn tortillas. 1 large portobello mushroom, chopped into 1 inch pieces. 4 ounces crimini mushrooms, chopped into 1 inch pieces. 2 oz shitake mushrooms, chopped into 1 inch pieces. 1 bell pepper (color of your choice), sliced into long, thin pieces. 1 red onion, halved and sliced into .5 inch thick. 1 serrano pepper, thinly sliced. 3 garlic cloves, minced. 3 green onions, white and green parts, chopped fine. 1 small shallot, chopped fine. 1 tbs finely chopped cilantro. 1 tbs finely chopped parsley. .5 cup olive oil. 2 limes, sliced into wedges. 2 tbs apple cider vinegar. 1 tbs kosher salt. 1 tsp freshly ground pepper. .5 tsp red pepper flakes. large heavy pan. smaller pan for heating tortillas.

start by combining all the mushrooms, bell peppers, onions and the serrano in a large bowl. drizzle the veggies with half the olive oil and season with half the salt and pepper. toss well till everything is well combined. heat your pan over medium high heat and let it get nice and hot. while the pan is heating, combine the green onions, the cilantro, parsley, garlic, shallots, the rest of the salt and pepper, the red pepper flakes, the juice of 1 and a half limes and the vinegar in a small bowl. stir in the remaining olive oil and set the chimichurri aside. when the pan is very hot, add in the veggies. cook them, stirring every couple minutes until they are browned, softened and all the liquid has cooked out. about 10-12 minutes. while your veggies are cooking, in a smaller pan, heat your tortillas. about 30 seconds a side till they are nice and warmed and place them in a bowl covered by a towel or in aluminum foil. once your veggies are cooked and tortillas are warmed, start assembling your tacos. fill them with a good helping of veggies. top them with a spoonful or two of your chimichurri. squeeze a bit of lime juice on top and enjoy.