Or an even bigger question these days is when I'll actually find time to go to the grocery store. I've never found myself digging through my cupboards and pantry more than now. Good news is I've finally used up all the items that have been sitting in the back since who knows when. If it was not dangerous to eat, we've eaten it at this point.
The point of all this is I've had to become a lot more dependent on cooking with limited time and creative ingredients on hand. The answer? Frittatas.
Frittatas are awesome because you can make them differently every time and you can eat them any time of day. They've been a last minute dinner solution as well as a make ahead breakfast for the week. I've used frozen veggies from the back of my freezer or leftover fresh veggies from dinner the night before. All in all, they're the catch all lifesaver for us busy folks. Pictured below was my sweet potato frittata from this week. This one was awesome because the sweet potato really bulked it up and kept me going for longer. Very important when you have no clue when lunch will be an option that day. Here's what I did. Enjoy!
Milk (or I've been going dairy free these days and used coconut milk)
2 small sweet potatoes (peeled and sliced)
2 zucchini (peeled and grated)
1 red pepper (diced)
A bunch of diced green onions
A pinch of salt and pepper
Feel free to also add cheese.
1) I preheated my oven to 350 and sliced and diced all my veggies.
2) I then sauteed all my veggies until they were softened in a pan with some coconut oil.
3) I then beat my eggs together with the coconut milk in a small bowl to the side. After they were well mixed I added them to the pan with the sauteed veggies.
4) I then stuck the pan with the added eggs and veggies into my oven and baked for 20 minutes or until the eggs are well set and browning on the top.