Well it’s official, your girl is back at work! 

Part excited. Part exhausted already. Definitely nostalgic for the early days of babyhood. But mostly energized to tap back into the adult world. Don’t quote me on that though, I may be over it in a few short weeks, relishing my slow days walking the streets of Venice with Koa, grabbing coffees with friends, and not feeling the constant pressure of the hamster wheel of television sales targets. But not yet! Right now, I am ready to conquer my emails, dig into creative pursuits, and fall into a routine. Three days in and I feel like I have lived through two weeks already.

One thing I did to set myself up for success this week was grocery shop and prep food on Sunday. I will say I do NOT miss grocery shopping on Sundays. The Trader Joe’s parking lot is a mecca for horrible drivers and clueless cart pushers. I feel like I survived a war zone driving off the lot. But it did set me up for success this week. I prepped some fresh fruit, chopped some vegetables for upcoming dinners, and made this incredibly easy Pesto Kale Quiche. There is nothing like waking up in the morning knowing you don’t have to spend all that much time thinking about healthy breakfast options. Instead, a healthy breakfast is sitting right there, perfectly cut into delectable pizza slices, easy to grab and go. 

I have been on the cottage cheese craze thanks to the internet. No, never by itself, the texture is not for me. But I do like to whisk it into eggs for added protein. You can’t taste the difference! I can already see my mom gently passing on this recipe (she can’t stand egg-y dishes) but if you do like to kick start your day with a salty, savory, egg-centric meal, then this is the one for you. All you have to do is whisk everything together and pour it over a pizza dough in a cake pan or pie dish, bake and it’s ready! 

This would also be great for a brunch party. It’s pretty, easy to serve, and again, so so easy. It also makes 2 cake pan size quiches so there will be enough for a crowd. Or enough for two hungry working parents for the week. Or freeze one after baking and you have breakfast for two weeks for one person! Additionally, you can swap kale for spinach (I can attest it is just as delicious). You can also sub egg whites for the eggs. Enjoy!

INGREDIENTS

1 gluten free pizza dough – split into 2 (love Trader’s Joe’s GF pizza dough)

1 cup cottage cheese

6 eggs (sub 1 ½ cups egg whites)

½ cup pesto

1 bunch dino kale or 4 cups of spinach

¼ cup parmesan

handful of fresh basil

Salt, pepper & red chili flakes

Serving Size: 12 (two cake pans)

INSTRUCTIONS

• Preheat oven to 450F. 
• If using the TJ’s pizza dough, split in half and roll out pizza dough with a dab of olive oil. 
• Gently press into an 8-inch round baking dish (a pie dish or cake pan works great). 
• Whisk together cottage cheese, eggs, pesto, roughly chopped kale, and salt, pepper & red chili flakes. 
• Pour directly over pizza pans.  
• Sprinkle parmesan and fresh basil on top. 
• Bake for 20 minutes. 
• Remove from oven and let rest until cool. Cut into slices and enjoy!