building a zero-waste meal plan :: 04 :: breakfast

I like to keep actual breakfast at our house pretty simple, so hearty breakfast foods make a special appearance at dinner time. I like this meal, not only because it is tasty, but also because it is relatively inexpensive. A frittata (or quiche) can make use of the end of week vegetables + cheese. Greens mixed with a little lemon juice, olive oil, salt + pepper dressing is a nice partner. A big omelet stuffed with vegetables and maybe a side of potatoes...all topped with salsa is always welcomed. 

Pre-gluten-free days, we liked eggy bread made from a fluffy loaf of french bread (which can be frozen to save an extra trip to the store + cut while still frozen) or sourdough. My favorite topping is a bit of jam...or make it a croque madame or monsieur. Pancakes are a meal that can often be made from what is on hand. When it comes to zero-waste toppings, we can put maple syrup from the bulk section into our own container from home...or...my favorite option is to make a syrup out of seasonal fruit like strawberries, mangos or apples. Add some sliced fruit to a bit of butter in a pot or skillet along with a little sugar, cinnamon + corn or potato starch to thicken. (The strawberries above were from our garden.)  :)

Breakfast for dinner...it's a good thing.  

Love,
Jane