What's in the Fridge?
The above two photos are two of my favorite things to whip up when I am hungry and have not planned a meal. Breakfast Buddha Bowl was created when I came home from the Farmer’s Market on a late Saturday morning and was hungry. I opened up the refrigerator and saw leftover brown rice from the night before that had been cooked in chicken broth with chopped parsnips, carrots, and onion. I decided to scramble an egg into it for protein and then added fresh chopped parsley and cilantro from my garden and topped it with a dollop of goat cheese, slices of avocado, some strips of fresh roasted green chile, and some broccoli sprouts just purchased from the Farmer’s Market. It took less than 25 minutes for me to assemble this delicious and nutritious meal. You can use any leftover rice and add any type of vegetable or protein that you have in your fridge. There is no limit to the various combinations of food that you can use to create your own Buddha Bowl. And it doesn’t have to be only breakfast, but can be lunch or dinner too! Yum!
The other photo is a slice of frittata which is nothing more than eggs, milk, cheese, with veggies and seasoning. I went to my garden and picked cherry tomatoes, kale and chard and added this to eggs, milk, cheddar cheese, sea salt and some basil, and baked it for approximately 55 minutes in a 350 degree oven. Frittatas are a healthy and quick meal option for breakfast or lunch using eggs, milk and cheese and adding any of your favorite vegetables and herbs. I have made countless frittatas with a variety of different combinations. I always have eggs in the refrigerator and a frittata is a top choice for me because it is easy and it makes use of what I already have on hand in the fridge. And there is plenty leftover for breakfast and brunch for me during the week. Some of my favorites combinations are: asparagus frittata with gruyere cheese and tarragon (if time allows, I might even caramelize onions to go into it); zucchini frittata, chopped onions, garlic, tomatoes (either fresh or sun dried if fresh aren’t available), Monterey jack cheese, sea salt and fresh or dried basil; and green chile frittata with chopped onions, garlic, and cheddar cheese. The proportion of frittata varies depending on how much you wish to make and the size of pan you use. Generally speaking, I use 4-5 large or extra large eggs for a 8x8 square pan with 1 cup of milk. Slice whatever vegetables you wish to use and layer them on the bottom of the pan. Add shredded cheese of your choice to cover the veggies. Then whip up the eggs, add milk, salt, and seasonings and pour over your frittata and bake. Voile!