Feta Frittata Bake
my new series: meal prep for food snobs!
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every week! Paid subscribers get even more on Saturdays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!
CATCH UP!
I wrote two different introductions today and deleted them both, and I know I shouldn’t be self-censoring, but one felt too self-involved and the other felt too critical. The first was about how I’m choosing to “be chill” which was really just a story on how I’m choosing to ignore my unnecessary anxieties and the other was some commentary on how the internet is shallow and obsessed with looks. Maybe I’ll share them one day, but they just didn’t feel right for today. Ironically, that probably goes against my new “be chill” mentality, but I felt it was already controversial enough calling my new series “Meal Prep for Food Snobs.” Don’t worry, I explain below.
It’s kind of the same old over here — we’re definitely in a parenting rhythm and routine that gets refined each and everyday, and I’m having more fun each and everyday, but like I mentioned last week, I don’t want this section to only be about my experience in motherhood. So then my brain goes to the other main part of my life, aka the internet, and I always want to rant about online culture, but somehow, that feels tired and maybe unimportant compared to the rest of current events.
I’ll sit on what I wrote this week, and maybe I can refine it and bring it back to you next week. It’s amazing how when you fall into your own algorithm, you wonder to yourself, what is everyone else thinking about? My feed on Instagram is food and parenting, and weirdly, trad wives, which I guess makes sense when you combine food and parenting — but shouldn’t be the case. I always scroll past them to tell the algorithm I’m not interested, but I still somehow get so many videos about being subservient to your husband (ew). That alone could be a topic for next week!
THINGS I’M LOVING
I love the cookbook renaissance that’s occurring right now, and if you love appetizers then “I’ll Bring The Apps” by Marissa Mullen aka That Cheese Plate is going to be for you. The whole book features appetizers, from bites to skewers to boards and bowls. On my list to make: Maple-Candied Bacon Deviled Eggs, Ricotta and Spinach Savory Pudding, Savory S’mores, and Baked Brie with Lemon Curd, Raspberries, and Shortbread Crumble.
It’s no secret how much I love sumo citrus, so when I saw this recipe from Food and Wine for a salad dressing that used the whole orange, I was intrigued. I got around to making it this week, and needless to say, it lived up to my expectations. You use the whole sumo, skin and all, and mix in some herbs and miso for a beautiful complex flavor. I used the dressing in this kale salad recipe, and I also tossed it with some arugula and parmesan, which was so simple but delicious. The peppery arugula pairs so well with the citrus!
Now that the weather has heated up, I combed through my closet recently to find out which of my dresses were breastfeeding-friendly. Spoiler alert: most of them weren’t! I love to wear dresses when the weather is warm, so I went ahead and got one of my favorite dresses in another pattern so I’ll have more options for spring and summer. This striped Quince dress is made from 100% cotton poplin, and I kind of hate this term, but the cut really is SO flattering. I have it in the floral print (romantic stems) and love it, so I can’t wait to wear this one as well.
DISCOUNT CODES!
Supplements
KALEMEMAYBE25 gets you 30% off your first order with Ritual!
Use my link to get up to 45% off Grüns gummy vitamins!
KALEMEMAYBE gets you 15% off Armra Colostrum!
CARINA gets you 15% off Perelel Vitamins
KALEMEMAYBE gets you 20% off your first order at Needed
Food & Drink
KALEMEMAYBE gets you 10% off Fishwife products
DRIZZLE gets you 20% off Little Zing Mustard
KALEMEMAYBE gets you 15% off Kola Goodies tea lattes
CARINA20 gets you 20% off Primal Kitchen products
KALEMEMAYBE15 gets you 15% off Flour & Water products
CARINA20 gets you 20% off Juliet Wine!
CARINAWOLFF gets you 40% off your first order with Hungryroot!
CARINA20 gets you 20% off of Algae Cooking Club
Use my link to get 30% off your first order and a free gift from Thrive Market
KALEMEMAYBE10 gets you 10% off Culture Pop Soda
CARINAWOLFF gets you $30 off your first box + free croissants for life from Wildgrain
KMM25 gets you 25% off your whole order at Ground Up Nut Butters
KALEMEMAYBE gets you 15% off Ippodo Tea (my favorite matcha)!
Home & Other Products
CARINA10 gets you 10% off Starter Kits from Branch Basics!
CW15 gets you 15% off Bon Charge Red Light Therapy
Use my link to get 20% off at Canopy
CARINA10 gets you 10% off at Print Fresh (100% cotton pajamas)
Use this link to get 10% off your order at Tubby Todd!
RECIPE!
Welcome to the first episode of my new series, “Meal Prep for Food Snobs.”
The title sounds scary, but let me clarify. “Food snob,” in this context, does not mean someone who only shops at expensive groceries stores and looks down on other people’s food. It means someone who is a maybe a wee bit particular about what they eat every day, wanting each meal to be special and interesting.
But food snobs can get busy, and they might want to meal prep without eating the same thing for each meal. I’m someone who typically dislikes food prep, for this reason. So my goal for this series is to provide you with meal prep recipes that are easy and convenient but still interesting and able to be enjoyed in new and fresh ways throughout the week.
Today, we are starting with a frittata bake. This frittata is made with sweet potato, red onion, sun-dried tomatoes, rosemary, and dill, and it’s topped off with some feta for a tangy, salty finish.
With this frittata, you have options on how to serve, which helps switch things up. First, you can absolutely eat it as is. That’s what I would do day one!
But if you’re looking to freshen things up, you can do one or multiple of the following:
Drizzle on some hot honey and top with grated Parmesan cheese (I did this and it was delicious)
Serve with salad (I also did this and served it with arugula tossed in olive oil, lemon, and Parmesan)
Serve over garlic yogurt (I didn’t do this, but will try it next time)
One thing to cook, three or four ways to enjoy it!
In conclusion, this series is here to help you optimize both your time and your tastebuds. We refuse to do boring meal prep. Every meal deserves to be special!
This recipe was inspired by JS Health!
Feta Frittata Bake
Ingredients (makes 6 frittata squares)
1 sweet potato, diced
1 medium red onion, sliced
Olive oil
10 large eggs
3 tbsp heavy cream
2 cloves garlic, finely chopped
2 tsp finely chopped rosemary
3 tbsp chopped dill
1/2 cup sun-dried tomatoes (I used the ones that come in a bag not oil, but you can use either, just don’t include much oil)
3 oz feta
1. Preheat oven to 425 F, and line a baking sheet with parchment paper. Add the sweet potatoes and onions, and a few good drizzles of olive oil. Add a pinch of salt, and toss together. Bake for 20 minutes until vegetables are soft, but not falling apart.
2. Meanwhile, in a large bowl, whisk together eggs, heavy cream, garlic, rosemary, dill, and a pinch of salt and pepper.
3. When sweet potatoes and red onion are done roasting, lower the oven temperature to 400 F. Grease a 9x13 baking with olive oil spray. Add the cooked sweet potatoes and onions, sun-dried tomatoes, and egg mixture. Crumble the feta with your hands, and sprinkle on the egg mixture. Bake for 20-255 minutes or until eggs are fully cooked through.
4. Serve as is, with a salad, or topped with hot honey and Parmesan!
IN CASE YOU MISSED IT!
Last week, paid subscribers received a recipe for a roasted carrot and white bean salad with orange chili crisp dressing! The perfect bridge from winter to spring, and a 30-minute budget meal at that!
Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!