Time to clean out the refrigerator!!
When I clean out our refrigerator, I try to make our end of week meals with all of our vegetables that haven’t been eaten from previous week or from a few weeks ago. Some stay around longer than others, such as bell peppers. I originally purchased the small sweet bells because I wanted to make some dill chicken salad with the leftover mayo I made before it went bad, but instead of using the bells as little cups, I decided to slice them and toss with green salad mix and place a 1/2 cup of chicken salad. So of course, I had about 6 bell peppers to use before the shriveled to nothing. We purchased some dino kale because it was a manager’s special at our local co-op and it was starting to loose it’s shape and crispness.
You basically can use whatever ingredients you want, sweet potatoes to white potatoes to broccoli to zucchini squash the list can go on forever! Sometimes I add leftover sausage and sometimes I don’t, just depends on what we have left. Today I decided to make a sausage, bell pepper, red onion/garlic, dino kale fritatta. Here is what I did to make it —
Preheat oven to 400° F
- breakfast sausage
- 1 tsp ghee
- 6 rainbow mini bell peppers, roughly chopped
- 1 medium red onion, roughly chopped
- 3-4 garlic cloves, roughly chopped
- 1 dino kale, rinsed and roughly chopped
- 8 eggs, lightly beaten
- salt and pepper to taste
- Brown the sausage (high heat) in a frying pan with ghee.
- When sausage is cooked through, turn the burners to medium high, add bell peppers, onion, and kale. Season with salt and pepper. Stir around a bit and place a lid so the kale steams a bit and the rest of the vegetables start to soften and caramelize (3-4 minutes).
- Add garlic, so the garlic doesn’t burn when the other vegetables are cooking. I normally cook the ingredients for another 5 minutes, stirring frequently to get all even cooked and nothing sticking at bottom of pan.
- Crack eggs into a bowl and lightly beaten, slowly pour egg mixture over the saute and cook for a few more minutes before adding into the preheated oven.
- Bake the fritatta for another 15-20 minutes, until eggs are no longer runny on top. I sometimes add shredded goat cheddar on top, so just bake til it gets bubbly and slightly brown.
- Remove from oven, let cool for a minute or two, slice into pieces, serve with some fresh fruit.