This weekend’s Brunch was a Frittata! I was actually going to make this recipe, but decided to change a couple ingredients, as well as add some extras. I still had leftover spinach that needed to be used, along with some grape tomatoes. I traded the cream cheese for feta, and used kalamata olives instead of typical black. I also added a garlic clove and cooked it in a little remaining marsala at the bottom of a wine bottle. I had it along side some sourdough bread and it was real flavourful. The smoked salmon with the feta and olives really paired well. It looks like I’ll have a fancy breakfast to pack for work for at least a couple of days! 😛
Today was one of my busier day’s off. I had to take care of a few things around the house, and I made a different breakfast to counter the last couple of bacontastic ones. I made a Chinese style Frittata with a spicy gingery oyster sauce, brown rice and some yogurt and mandarins to counter the sick burns that awesomesauce leaves.
Almost vegan… almost.
The Frittata is packed with all kinds of vegetables; like an entire shredded carrot, bean sprouts, green onion, mushrooms, chopped spinach, and some chicken broth for extra flavour. I didn’t use a single bit of cheese on this breakfast, which is a rarity when it comes to omelettes and frittatas (at least for me). I ended up liking it a lot more than I thought I would. It isn’t everyday that I think about putting carrots into eggs, and I’m actually not a big fan of carrot, but I’ve found if I shred it I can tolerate it more than whole. The best part is that I’ll have leftovers for the next few days. 😛 I’ll be able to bring questionable homemade food to work for the old unimaginative old biddies to awkwardly glare upon.
Hawt
There’s an optional sauce you can make that consists of oyster sauce, chili garlic sauce, sambal oelek, or sriraccha sauce. I added some ginger to mine for a little more zing, and almost everything I put ginger into seems to amplify the flavour factor. But if you’re lazy any sauce will do.
Look it’s food!
I tried another food lifehack; slow cooking Mongolian beef! I made a Mongolian beef sauce and added some sliced sirloin into the crock-pot along with some bell peppers and mushrooms and let it all mingle for about 6 hours. I stir fried some snowpeas and carrots with more of the bean sprouts from this morning; everyone seemed to love it. The meat was melt in your mouth delicious, and the best part was that little effort had to go into it, get some meat, veggies, sauce and just let it do its flavour-thang. I’ll have to consider more crock-pot related ideas down the road, especially for those busy work nights. I’m finding that I’m having to cook more, and on some nights I feel like I barely get to sit down.
