“If I’m making food – I’m making a LOT of food” happens to be my daily mantra. With five people in this house and all of them boys except for me, there is SO much food consumption constantly happening that I learned a long time ago that bulk cooking was the only key to my survival. If I had a dollar for every time I heard a kid tell me he was hungry, I would be swimming in Washingtons and not sitting here telling you how to make a frittata the size of your house, so when I hear the daily “I’m hungry!” I can just point at the fridge and say “Food’s in there kid, go and find some” and my life goes on easy breezy.
There is of course another key to my survival, because I know what you are thinking, “Yea right, Sarah, it’s not all fun and games with happy children floating around eating leftovers from a well-stocked fridge,” well fine, you’re right, my life is not all easy breezy all the time so I’ll share my secret with you: I drink lots of wine. (Just kidding, kind of). Nope, I actually really am kidding. I’ve been through the “lots of wine drinking” phase here and there when life gets tough and it really does NOT help. When vino turns into my go to coping mechanism I just end up feeling like crap the next day as I find myself once again back in the kitchen making gargantuan amounts of food but instead with a pounding headache, which really doesn’t help my situation, one tiny bit. So, the real secret – enter in meditation. This happens to help a lot more than alcohol with only positive side effects. New to meditation? I suggest you start here, and once you are convinced read this book.
Alright, back to the food, I really do love to cook and I really don’t mind feeding my family but I have other things to do besides slaving over my stove so you’ll always find in my house something going in a slow cooker or large pots of chili or stew or soup on the stove top or a huge casserole of some sort in my oven so that I can take a day off here or there to live my life outside of feeding the beasts that occupy my home.
Here’s one of those giant meals that keep us all fed and happy. I have a lot of frittata recipes but this is a new one that has been a huge hit. We enjoy some dairy here and there – hence the cheese in this recipe (a post about that coming soon) but if you don’t do dairy at all, just skip it and this will still be yummy!
Let me know in comments, what’s your go to bulk meal that keeps you off the sauce and your family happy? Also, tell me, have you been meditating? Are you going to start, and if not, why aren’t you meditating? What keeps you from diving in to try it?
As always, enjoy!
- 12 ounce jar of roasted red pepper drained and roughly chopped (do not chop too finely or it will make your frittata too watery
- 1 lb mild Italian sausage casings removed
- 12 eggs whisked
- ¼ cup heavy cream or coconut milk
- 2 tablespoons diced chives
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 cups chopped kale
- 4 oz. feta cheese
Preheat your oven to 450.
In a large skillet, crumble the Italian sausage and brown over medium heat.
Spread the cooked sausage on the bottom of a 9x13 baking dish.
Spread the chopped roasted red peppers on top of the browned sausage, followed by the chopped kale.
In a large mixing bowl whisk the eggs together with the heavy cream or coconut milk, add the diced chives and the salt and pepper and mix together.
Pour the egg mixture evenly over the sausage and veggies in the baking dish.
Top everything with the crumbled feta cheese, pushing the cheese down into the eggs.
Cover tightly with foil and bake for 35 – 40 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the frittata is cooked all the way through and is slightly browned on top.
Cut into squares and enjoy!