Because of a deep-seated lifelong need to be liked, I asked the higher ups at Skinny mom what the most popular posts are (hoping for the answer of “yours silly!”) and I was told recipes and pregnancy posts.  Hhhhhmmmmm.  You see…I’m a pretty wretched cook, and I was pregnant over 12 years ago (and between you, me, and the lamppost, I haven’t even partaken in any activities that could result in pregnancy in many many moons).  So I had a tough decision on my hands, write about something I really can’t do, or about something I did once, but really don’t even remember.

Sorry kids but I went with cooking (wah wah).  I should probably warn you that I’m not exactly Martha Stewart, heck I’m not even Sandra Lee, although I do say ‘cocktail time’ an awful lot. First of all, I’m not really a big measurer; I’m an eyeball it kinda gal.  And following directions aren’t really my thing either.  I like to just see what I have on hand, throw it in a pot or pan and see what shakes out.  Sometimes it’s fantastic, and sometimes it’s, well, I don’t want to use bad language on a family site.

Tomato Egg Quiche

Ingredients:

• a whole mess of tomatoes
• enough egg whites to cover said tomatoes.

1. Preheat oven to 350.
2. Chop or slice tomatoes.
3. Spray tinfoil pie or cake pan with nonstick spray.
4. Throw tomatoes in pan.
5. Pour egg whites over tomatoes.
6. Cook until the eggs are done.

Pro tip: I use farmers’ market tomatoes because they taste amazeballs.  I also like to throw in a couple heirloom tomatoes because they kinda look zebra striped, and animal prints make me happy.  Tomatoes not in season?  Well use whatever the heck vegetables you want, I don’t care, I’m not the one eating it.  Oh and when you pour the egg whites into the pan, make sure you don’t fill it to the tippy top or you will absolutely spill and that will blow.