Last week I was sick…again.

I was sick a month ago and then I was sick last week. I had the kind of sore throat where I was waking up in pools of my own drool because I couldn’t swallow and my voice got this raspy, phone sex operator quality to it. it is actually still a bit husky; I am sure my coworkers are enjoying it.

The doctor gave some explanation about my allergies and asthma and all the rotting leaves on the ground because we have had so much rain and it will pass and it may take up to three weeks before you feel completely better but you are gonna live so just take care of yourself. I think. I wasn’t fully paying attention as I was internally screaming for a Z Pack.

So, yes, very frustrating as I have been working really hard to take care of myself. People, I am going to Vegas December 21-24. Las Vegas, where I can wear sequins and tease my hair and be right at home. Las Vegas, where I can do lines off of strippers’ asses and no one will blink an eye. Las Vegas, where I plan to live lavishly for three days celebrating the birthday of my favorite girl, Cinderella.

Despite the little health set back, I plan on continuing to work out and hydrating and eating well and chugging gallons of Emergen-C. Of course, I will start every day with a healthy and filling breakfast. These are the basics.

As far as breakfast goes, this one is simple and really tasty. I make a mess of these and then eat them through out the week. I carry them to work, pop two in the microwave for 40 seconds and I have an easy breakfast on my hands. One tip: these stick to the paper if you are impatient and try to peel them out too fast. Allow them to cool for a few minutes before popping them out of the paper. I love this recipe as it is very “choose your own adventure”. You can make it vegetarian or use whatever breakfast meat you want. The vegetable options are endless, as are the kinds of cheese you can use. Go nuts.

Take care of yourself; make these.

Mini Frittatas*

2 eggs and 1 cup egg beaters (or 4 eggs or a mix of egg and egg whites)

splash milk

1/2 tsp dry basil (or oregano or herbs de provence)

1/2 tsp dry parlsey

Salt and pepper

Splash olive oil

1 small shallot minced (or some onion or leaks or green onions)

1 breakfast turkey sausage, removed from casing (or two strips pork or turkey bacon or ham or Canadian bacon)

1 cup chopped spinach

1/2 tomato, deseeded and chopped (or bell pepper or mushroom)

2 TBSP low fat cheddar cheese (or goat cheese or swiss or parmesan or fontina or whatever cheese you want)

Pam non stick spray

Preheat oven to 400. Put two paper muffin liners in 6 muffin tin slots. Spray the paper liberally with non-stick spray.

Whisk together eggs/egg beaters, salt, pepper, milk, parsley and basil. Set aside.

In a frying pan, heat oil over medium heat. Add shallot an cook for about 2 minutes, just to soften. Add sausage and cook for about 5 minutes (Note: if you use a firmer vegetable than a tomato, you should throw it in with the sausage to soften it a bit). Mix in spinach and tomatoes and heat until wilted.

Add sausage mixture to egg mixture and mix together. Stir in cheese. Ladle in to muffin tin. Bake for about 13 minutes, until centers are set. Cool for about 1o minutes and eat.

*I thought I made this recipe up, but I do read Kalyn’s Kitchen from time to time and I feel I should give it credit. I am sure I subconsciously absorbed it at some point.