Yesterday, I started with a piece of frittata made during Sunday prep containing leeks, mushrooms, peppers, and cherry tomatoes. Clearly, I was thinking more about eating than the photo op. Doesn’t look as pretty smothered in Cholula hot sauce – but it tastes incredible with a kick!
If you haven’t made a frittata, you really should. Frittatas are simple and can combine different varieties of your favorite ingredients. I am especially a fan of the “clean out the fridge frittata” – you can get pretty creative with the combinations.
*Tip* – I love leeks and have realized I love them even more in a frittata. They provide such a mellow, onion flavor and are clearly undervalued veggies. Just make sure you clean them, see here.
Frittatas are a weekly staple in my house to have ready-to-eat breakfast or the occasional quick lunch. Easy, delicious, and inexpensive.
Dinner brought forward another W30 “old friend.”
Bangers and Sweet Potato Mash – one of the original W30 recipes we tried.
*Tip* – First, do not leave the lemon zest out of the sausage – Yum. Second, save yourself a rush after work, prep the banger sausages (they freeze well) and chop the sweets during food prep Sunday, so they are ready to go.
IMO – The caramelized onions are a critical part of this dish. I select to use sweet onions and let them carmelize while the bangers are cooking. The trick to good caramelization is to set the heat, a big dollop of ghee, and leave them alone. Give an occasional toss as they start to brown. Resist the urge to stir or cover them – you’ll end up steaming them and miss out on the flavor development.