#Lunch365 – In Which I Actively Share All My Food (and Recipes!)

7 Jan

It’s no surprise that I love food.  In the words of Shakira, this waistline don’t lie.  That’s how the song goes right?  RIGHT?! Humor me people.   I don’t fancy myself a food blogger, or am particularly obsessed with sharing everything I consume — usually by the time I remember that I should have posted something on Instagram, I’ve already eaten it, and what’s the point of posting a picture of a place that I’ve clearly licked to death like a starved dog?

But all that is about to change — not just for the sake of health — but I’m sure that will be a welcome side effect (although my insides are healthy as hale, I should mention) but mostly for how much my wallet will love me.  In just one week, I spent an average of $15 a day on both breakfast and lunch out — that’s $75 a week — and that’s when I’m trying not to spend a lot (I like expensive food apparently).  So, I’ve decided to start a New Years Resolution that I can actually keep, and it’ll be good use of everything in my freezer and pantry — to bring lunch to work every day for the rest of the year.

I’ll be Instagramming the photos of my lunch (#lunch365) and on occasion sharing recipes of what I’ve made, but mostly this will be a way to (in the words of Anderson Cooper) keep me honest.

Behold My First Recipe

Prosciutto & Manchego Fritatta

8 eggs (beaten)
4 oz of Prosciutto
2/3 cup of shredded Manchego cheese
1/2 of sweet onion
4 cloves of garlic (I LOVE GARLIC)
Salt & Pepper to Taste
Thyme to Taste
Ovensafe Skillet (I used a cast-iron in this case)

1) Finely dice the onion and garlic and sauté in some olive oil … I’ve learned to do it at a medium-high heat and stir often to avoid burning the stuff, and actually get it nice and brown first.  In between stirring, it’s probably a good idea to start cutting up the Prosciutto and shredding yourself some cheese.

2) Crack them eggs! If you want to lighten up the recipe, I like to do a half and half — 4 eggs and 4 egg whites … you’ll probably need to bulk it up with a dash of milk in this case, but I only had vanilla almond milk on hand, and boy that would have been pretty gross.  Crack and beat the eggs, and then toss in almost all of the cheese and definitely all of the prosciutto that you totally cut into tiny little squares.  Whip it all up together and pour it over your caramelized onions and garlic! YUM!

3) Turn your broiler on high, and keep your eggs cooking in your skillet so that the bottom and sides are set — the top should be the only little bit left of your fritatta that’s runny.  Once you’ve gotten to that point, pour the rest of the cheese on top! Live large! Maybe shred a little bit more! You know you want to!

4) Put that ish in the oven and cook it until the top is nice and browned (not burnt!). Pull it out of the oven and let it cool, and then you can cut it into 8 lovely triangles.

5) You badass. You made a fritatta, everyone is impressed by you because it sounds so fucking classy.

My favorite way to serve any egg dish -- with amazing avocado

My favorite way to serve any egg dish — with amazing avocado

The great thing about a fritatta is that it keeps well in the fridge, it actually freezes well too, and it works for breakfast, lunch, dinner, brunch — anytime that eggs are appropriate (aka anytime).  I had the fritatta on Saturday morning with some roasted potatoes, and as you can see I served it with a Baby Kale Mix salad with red onions, grape tomatoes, red onion, and avocado, with a simple balsamic vinaigrette (balsamic, EVOO, salt, pepper — I’m a basic bitch).  It was great served at room temp — it’s really not something you want to eat cold, so it’s great to bring for lunch, especially if the only thing you have to keep your food cool is an insulated lunch box (if even).

This was my first lunch in my year-long experiment.  I’m looking forward to sharing many more recipes with y’all.

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