With school starting back tomorrow, I’m always looking for new ways to prepare things ahead so that making fresh, healthy meals can be done in a snap since time will be short amidst all the studying, classes and work.
I often spend a chunk of time on Sundays before the week starts prepping food for the week and making meals that I can throw together quickly or re-heat easily in my lunch at school.
I love onions and they add a punch of flavor to all different sorts of dishes: pasta, eggs, stir frys, to name a few.
Time Saving Tip: Chop, dice or slice onions ahead of time and store in an air-tight container.
I diced 3 onions to use in meals for the week. I hate having to peel a fresh onion because the peel gets everywhere and creates a mess, so to minimize this (and the crying that onions ensue), I’ve started chopping my onions ahead of time.
Store in the fridge for up to a week. By the time your next “prep day” rolls around it’ll be time to chop more.
Eggs were calling my name for lunch today.
Mushroom and Onion Fritatta
- 1/2 tbsp olive oil
- 1/4 c. diced onion
- 1/2 c. mushrooms
- 2 eggs
- 1 t. thyme, dried
- fresh ground pepper, to taste
- 1/2 ounce goat cheese (optional)
Heat 1/2 tbsp of olive oil in a small pan over medium heat. Saute the onions until they start to brown.
While the onions are browning, whisk together the eggs, thyme and black pepper. Set aside. Turn on the broiler to 500F.
Add mushrooms to the skillet and cook until soft. Pour the egg mixture into the pan, tilting the pan so that it spreads out evenly. Cook until almost set (~4 minutes).
Place goat cheese on top and stick under the broiler for 3 minutes.
Serve on top of a bed of lettuce, or eat plain.
Drizzle with olive oil, or a living caesar dressing (my favorite is from Eat, Drink & Be Vegan).
What time saving tips do you employ?