I am not a fan of leftovers.
I blame my stepfather and the recurring dinner of pasta reheated in the microwave.
Have you ever had the pleasure of cold noodles nuked in the microwave? If you have not then you are definitely missing out on a spongy noodle mess. I shudder to think about it. Perhaps that is why I usually buy groceries for one meal at a time and if there are leftovers (because I am gluttonous this rarely occurs) they are usually forgotten in the back of the refrigerator.
Last night I was on my way to the store. Okay, not really, but I had my boots on and I was ready to go when something inside of me told me to check the refrigerator first. I have not had a “proper” grocery shop since before I went on vacation, so the odds were against me. While I dug through the fridge (grumbling) I was amazed to pull out some viable ingredients- Meredith I think I stole your red onion, my apologies!
I turned the oven on and started chopping. The following is what I came up with. It was quite yummy and perfect for a chilly fall evening. I am debating on whether to categorize it as a crustless quiche OR a Spanish frittata-whatever if it is it is yummy!
Roasted Red Onion+Sweet Potato Crustless Quiche/Spanish Frittata
(It Is Having An Identity Crisis So Take Your Pick)
1 large sweet potato
1/2 large red onion
2 sprigs of rosemary
1 tablespoons olive oil
2 cups baby kale
1/4 cup vegan “bacon” (optional)
- Preheat oven to 350 degrees. Slice the sweet potato and red onion toss with 1 tablespoon of olive oil and rosemary sprigs. Season with black pepper. Roast for about 20 minutes or until the sweet potato is tender. Remove from oven.
- Drizzle a cast iron skillet with a little bit of olive oil, using a brush, coat the skillet with the oil.
- Layer the sweet potato and red onion on the bottom of the skillet
- Spread the baby kale on top and sprinkle with the vegan “bacon”
- In a small bowl mix the three eggs with 3 tablespoons of water and pour in to the skillet
- Place the skillet in the oven and cook for about 30 minutes or until the egg sets
5 shiitake mushrooms
1 tsp olive oil
2 tsp gluten-free tamari
3 drops of gluten-free liquid smoke
- Preheat oven to 375 degrees
- Slice the mushrooms very thinly and place in a bowl
- Toss with the olive oil, tamari, and liquid smoke, place on a baking sheet
- Bake for about 30 minutes or until the mushrooms are crispy