Does anyone out there have a case of the Mondays? I actually don’t have a true case of the Mondays — my work day was productive and it was a beautiful sunny day — however getting back into the work routine after a nice relaxing weekend is always a little tough. We do our grocery shopping on Sunday nights, and many times we find ourselves coming up with the same weekly meal rotation. For one vegetarian and one almost vegetarian, many of our meals involve some sort of stir fry or a variation of veggie tacos.
Before we headed to the store last night we went through a few cookbooks and came up with some meals to switch things up and avoid a case of the Mondays.
Egg bakes and quiches caught our eyes, and since I’m not the best at following exact recipes I figured out the basic ingredients (which luckily included lots of veggies from Saturday’s farmer’s market). After a quick shopping trip and a little more recipe browsing, tonight’s dinner came together pretty easily!
Farmer’s market eggs, pepper jack cheese, sweet potatoes, kale, white onion & peppers
I was pleasantly surprised to see a bowl of leftover veggies from Saturday’s progressive dinner that I totally forgot about!
First, I sliced up a sweet potato, drizzled it with olive oil and sprinkled a bit of sea salt on top.
Next, I unrolled a defrosted Trader Joe’s pie crust (I know, I cheated!) and placed it into my non-traditional pie pan. 😉
As you can see, I’m not a perfectionist! I baked both the potatoes and the pie crust at 350 degrees for 20 minutes.
While they were baking I beat 5 eggs, a handful of cheese, about 1/3 C diced onion and 1/2 C rice milk.
When the pie crust was pre-baked, I sprinkled a bit of cheese on top. This is a key step because it creates a barrier between the runny eggs and crisp crust!
Then came the fun part — placing all of the colorful veggies inside and pouring the egg mixture on top.
Last, I popped it in the oven at 350 degrees for 45 minutes — until the top was slightly crispy and there was no liquid in the center.
I wish you could smell this through the screen! We let it sit for a few minutes to soak in all of the juices, and then we walked across the street to enjoy it outside.
This made about 4 servings, so we were able to pack up lunches for tomorrow — to avoid a case of the Tuesdays!
If you have leftover fresh or roasted veggies, some fresh eggs and a handful of cheese, do yourself a favor and whip up a summertime quiche!