Extra Double Bonus - One Recipe, Two Meals

For yesterday's recipe, I mostly followed an original post over at Stupid Easy Paleo, using a full pound of ground beef and prepping 6 slices of bacon.  I discovered that this produced far more stuffing than could fit into one acorn squash.  Luckily for me, this meant tons of extra meat and veggie goodness....and I love any excuse to make a new omelet/frittata/scramble.  This morning's breakfast inspired me to share a second recipe with you that will stretch one night's worth of cooking and prepping into two meals.

I used a small skillet for a single-serving version of this recipe.

To start, refer back to yesterday's post and double the beef and bacon.  Double anything else you might want proportionally more of in your meal (apple, pepper, onion, etc).

Once they are cooked, set aside half of each in appropriate storage containers.

Cook up your veggies and apples and then remove half and stir into the reserved beef.

Now you can continue yesterday's recipe as it is written.

With the reserved beef and veggies, season in your favorite manner, or as follows:

1 tsp rubbed or ground sage

1 tsp dried thyme

1 tsp dried parsley

1/4 tsp red pepper flakes

1/4 tsp nutmeg

salt + pepper to taste

Crumble or slice your bacon and add to the mix.  Cover and refrigerate overnight.

When you're ready to have breakfast or dinner the next day, just toss it all in a oven-safe skillet to rewarm.

Preheat your broiler to High and make sure the rack is in the top slot.

Add any additional veggies, like spinach, and seasonings to the mix, if needed.

Beat 4-6 eggs and pour evenly over mixture. Leave it on the stove for a couple minutes to let the bottom set.

With the top still runny, place the skillet under the broiler for about 5 minutes.  Watch it closely - I normally keep the oven cracked just a little and peep in every couple of minutes.  

Your frittata is done when the eggs are set and the veggies are starting to get golden-brown.  Remove from the oven and check done-ness with a fork to the center.  If it's still runny, it goes back under the broiler until you're satisfied.

You should have enough for 2-3 servings.

Bon Appétit!