Delicious frittata; shameless Equal Exchange tea plug.
When I tell people that I don’t eat a lot of meat, they are suddenly very concerned about my protein, particularly since I’ve been running more. I assure them that I get plenty of protein. In addition to the fact that one can get adequate, complete protein simply by eating a variety of plant sources (which I do), I also eat eggs quite often. And cheese in small-ish doses. But mostly from eggs.
I love eggs. I love them just about any way you can prepare them. My favorite three ways to prepare eggs are over easy, poached, and fried crispy. I also like to bake eggs in a frittata (when I have random vegetables in the fridge that I need to find a use for) or in a quiche (when I have random vegetables and also an inexplicable surplus of real milk and/or cream). Those two basic dishes can solve any problem of leftovers you have. I once made a spaghetti carbonara frittata, and it was awesome. Throw a slice of toast on the side of that, and you have a meal that will make me happy any time of the day.
At least twice a week, I will have breakfast for dinner. Breakfast foods are on my meal staples list all year long, and they might just be my favorite Pinterest board. In addition to the egg recipes above, I make sure that I am always ready to make:
- Biscuits – the goat cheese and chive aspect may change (although I cannot imagine a situation where I would not be open to a goat cheese and chive biscuit), but this is close to the basic biscuit recipe that I use.
- Monkey bread – better than donuts. Use homemade biscuit dough to a) free up storage for canned biscuits in the refrigerator and b) make it taste better than canned biscuits. Really – if you take nothing else from this month, find a biscuit dough recipe that you love and never use canned biscuits again. I will consider that a success.
- Muesli (aka refrigerator oatmeal) – you can eat it cold if you’re into that sort of thing, but I prefer it warm.
- Shauna Niequist’s blueberry crisp – this was my favorite thing in Bread and Wine. I take rampant liberty with the fruit used (favorite – nectarines and apples) but otherwise this is one of the rare recipes I follow exactly. It’s perfect.
- Mark Bittman’s waffles – I use (read: tweak slightly) his basic recipe found in How to Cook Everything, but I am intrigued by the bacon maple syrup. I believe I would enjoy that.
What is your favorite breakfast?