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This column comes from the Eat voraciously Newsletter. Login here to get a weeknight dinner recipe, product substitution tips, techniques, and more delivered to your inbox Monday through Thursday.

I’m a huge fan of breakfast and enjoy it any time of the day. This week in the Eat Voraciously newsletter (sign up here) I decided to share four classic breakfast recipes that can make dinner extra fun.

Here’s what else I like about the “breakfast for dinner” concept:

  • If you’re stuck in a dinnertime routine, eating breakfast for dinner is a fun way to mix things up.
  • If you’re a parent, caregiver, or someone who regularly cooks for kids, this is a great way to get the little ones in the mood for dinner.
  • If you’re looking to cut down on meat, breakfast for dinner is an easy way to prepare filling, non-meat-based meals. Yes, bacon, sausage, ham, smoked fish, and the like are all wonderful components of breakfast, but meat isn’t the focus of most morning plates like it is at dinner.
  • If you want to save money on grocery shopping, breakfast for dinner almost always uses ingredients that are cheaper than many of the foods we normally associate with dinner (see above for meat and fish).

This week’s recipes included mushroom and asparagus hash, banana pancakes, and Tex-Mex migas. For the final installment in this series, I’m sharing my own recipe for a frittata with kale, scallions, and feta. It’s ideal for breakfast or dinner, but of course you can eat it any time of day… even in the morning! Serve with hash browns, biscuits, toast, sauteed veggies, salad, fruit, or any other egg-friendly side dish.

Get the recipe: Frittata with kale, spring onions and feta

This recipe is really a guide. Any vegetable can be used in place of the kale, any leek vegetable can be substituted for the spring onions, and any cheese can be substituted for the feta. (See the substitutions list below the recipe for many more ideas.)

This week I’ve been thinking about some of my favorite breakfast memories. Two stand out in particular. When I was a kid at summer camp, our counselor once told us that she couldn’t wait to go to sleep so she could wake up and eat breakfast. That moment has stuck with me all these years. When I’m really looking forward to a meal I’m excited about, I remember her unabashed enthusiasm. I love that food gives us something so satisfying to look forward to.

My other favorite breakfast memory isn’t a specific moment, but the hazy memories of those first mornings I spent with Grace. We’ve been married for over ten years now, but those early days were so exciting, and we wanted to enjoy our time together for as long as possible. That included the mornings we tried to extend our days with tall stacks of pancakes and big breakfast trays of fruit, toast, cheese, and jars of jam and honey. I actually wrote in the Washington Post about the pancakes Grace regularly made for us (we’re still babies in the photo!), and how her diagnosis of type 1 diabetes as adults changed the way we cook and eat and care for each other.

I wrote this article in 2018, just three years after Grace’s diagnosis. Now that another six years have passed, I have to say that we have both become much more relaxed about food and the way we eat. We trust our bodies more and continue to try to be as gentle on them as possible. Overall, we are more flexible and self-determined with food in our house: we both eat what we want to eat, when we want to eat it. And yes, we still like to eat breakfast, no matter what time of day we eat it. Especially if it’s for dinner.

Get the recipe: Frittata with kale, spring onions and feta

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