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Clear out the fridge frittata. New post on the blog today. Prevent food waste by tossing vegetables past their prime (but still perfectly edible) and leftovers in a frittata. This one has leek, cauliflower, mushrooms, bell pepper and parsley. Whisk 6 eggs, add 1/2 cup milk and season with salt and pepper. Sauté about 3 cups chopped vegetables for about 5 minutes to release water. Add other fillings like leftover grains or chopped meat, seafood, cheese, etc. Pour eggs over. Cook on stove for about 4 minutes. Broil in oven for about 4 minutes more until barely set. @greenisuniversal @ivaluefood #nofoodwasted #foodwaste #zerowaste #plasticfree #realfood #organic #pasturedeggs #simpleliving #eattherainbow #recipe #breakfast #lunch #dinner #easyrecipe #leftovers #blog by zerowastechef

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