Fridge clean-out Frittata
Monday's in the kitchen. Weekly menu plan, new cookbook series coming soon and a realistic Monday night dinner recipe.
Hi friends! Mondays in the kitchen is a day late but I’m here! Hope you all are going to have another great week. Today is officially the first day of spring! We are getting closer. I can’t wait for all the fresh produce to start piling in. Are you noticing the signs of spring where you live? What are you most looking forward to once the weather starts to warm up? I LOVE tulip season, that bright pop of color is the most beautiful way to enter into gardening. Share below, I’d love to know what you’re excited about this spring season!
Recipe testing doesn’t always get done within the set amount of time I plan for, so there will be no new blog recipe this week. It just needed a bit more work. It will be so good when I’ve perfected it, so look out for a new recipe next week.
Today’s newsletter includes:
A new series starting in April. Which cookbook should I try?
Weekly Menu Plan
Quick recipe for a Frittata
New Series: Cook this book
I have an exciting idea for a new series I’m thinking about starting in April called “Cook this Book,” my version of a book club that I hope one day can result in real in-person dinner parties. I’ll be cooking through cookbooks that I’ve always wanted to try. I will make a new appetizer, main dish, and dessert each week. I know it’s always helpful to see the recipes made in real life when buying a cookbook and deciding what to buy. I also think it is fun to try new things, and I’ve been in a little cooking rut lately, so this is the perfect way to mix it up. If you want to join the cooking fun, grab the book and tell me your thoughts. It’s fun to try new recipes and explore someone’s creativity, culture, flavors, and view of cooking. Here are the cookbook options I like so far; which should I cook through?
This Week’s Menu
Spring Frittata: I’m thinking of a simple frittata with leftover breakfast sausage, leeks, fennel, herbs, and feta or cojita cheese. It’s the perfect recipe for using whatever is in the fridge. I could also roast some fingerling potatoes with garlic.
Sardines and Beans with Kimchi Cheddar Focaccia: I planned to do this last week, but it didn’t happen. I found these smoked sardines at the co-op the other day, and they are so delicious; I think they would be super tasty paired with focaccia.
Thai Chicken Salad: A Pinch of Yum recipe with a peanut dressing, herbs, lime, cabbage, carrots, and chicken.
Crispy Chicken with Creamy Garlic Pasta: I’m not following any particular recipe, but I’ve been craving creamy pasta, so I thought lots of roasted garlicky lemon cream sauce would pair nicely with crispy panko-fried chicken.
Spicy Gochujang Noodles: Another Pinch of Yum recipe. Ramen with a spicy peanut sauce and ground pork.
Single-serve Apple Crisp is one of my go-to desserts. Soft cinnamon sweet apples with a crispy oats crumble topping and whipped cream is so good.
Quick Bonus Recipe: Leftovers Frittata
I made this Frittata yesterday, and it turned out so delicious that I had to share the recipe I threw together. I like sharing spur-of-the-moment recipes. This is how I cook in real life. Turning fridge leftovers into something delicious. Plus, any vegetables would work in this. Just be sure to saute or cook them before adding the eggs and baking. It's a great fridge clean-out meal. I had leftover odds and ends of leek, fennel and herbs that needed to be used up and some cooked ground sausage too. Throw in any cheese and you're good to go.
You will need a 9-inch cast-iron or oven-safe pan for this.
Ingredients
4 eggs
1/2 cup milk
1/4 cup grated cotija cheese
2 tablespoons chopped mixed herbs
2 tablespoons salted butter
1/2 leek, washed and thinly sliced 1/4 inch
1/4 large fennel bulb, thinly sliced 1/4 inch
1/2 cup cooked ground Italian Sausage (breakfast sausage would work too. I was using up leftovers)
Instructions
Preheat the oven to 380 degrees.
In a large bowl, whisk the eggs and milk together until combined. Mix in the cojita cheese, chopped herbs, and cooked ground sausage. Season with a pinch of salt and a few cracks of pepper.
Melt the butter in a 9-inch cast iron pan or oven-safe skillet over medium-low heat. Add the leeks, fennel, and a pinch of salt. Sauté until softened and the vegetables start to brown and caramelize.
Pour the egg mixture into the pan and place in the oven and bake for 15-20 minutes until the eggs are fully cooked, set in the middle and no longer runny. Remove from the oven, let cool slightly, slice and serve.
I ate this with fingerling potatoes, roasted simply in olive oil, salt, and pepper for 20-25 minutes until golden brown and crispy on the outside but creamy on the inside. These taste great with grated parmesan right out the oven!
That’s it for today! A quick dinner recipe that you can add in just about anything from the fridge. I love breakfast for dinner, you really can’t mess it up.
Have a beautiful week, thanks for reading. See ya tomorrow in the garden!