The next time you’re standing in front of the open refrigerator door wondering how to make a meal out of whatever’s in that Tupperware and a stick of string cheese, do me a favor: make a quick assessment of what’s inside, then grab a frying pan. What vegetables are starting to wilt in your produce drawer? Is that a take-out container from two nights ago? If what’s in that Tupperware in back is still edible (sniff test), throw that in, too. Heat it all up, cover with a layer of beaten eggs and cheese, and then place it into the oven. Maybe use the broiler at the end if you’re feeling fancy. It’s like the far, far less disgusting version of dumpster diving, but in your own fridge. This is my favorite version.
1 tablespoon coconut oil
1 huge or 2 small onions (white, yellow, red, whatever), sliced
2 sweet potatoes, washed and sliced into ½-inch rounds
2 teaspoons adobo seasoning
1 tablespoon tomato paste
1 cup baby kale (or spinach)
6 large eggs (Feel free to use one of those 16-ounce containers of egg whites or Egg Beaters to save a whole bunch of calories.)
1 tablespoon plus 1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon ground fenugreek
Pinch of ground black pepper
2 tablespoons grated Parmigiano-
Reggiano cheese
1. Preheat the oven to 400°F.
2. In a large ovenproof sauté pan, melt the coconut oil over medium heat. Add the onion slices, yams, adobo, and tomato paste and stir to combine. Cover the pan and cook for 15 minutes, stirring occasionally.
3. Add the kale and wilt for 1 minute. Turn off the heat.
4. In a medium bowl, whisk the eggs with paprika, cumin, fenugreek, and pepper until beaten together.
5. Add the egg mixture to the onions, yams, and kale in the sauté pan. Mix well and cover the top with the cheese.
6. Bake for 30 to 40 minutes. The cheese should create a crust, and the interior should be dry when pierced by a fork.
7. Let cool for 10 minutes. Serve hot, warm, or at room temperature.