Lately I’ve been completely addicted to Worst Cooks in America. I mean, I’m sure they screen people to get the ridiculous mix of personalities but I literally sit on my couch laughing so hard I look like I’m having a seizure. Seriously, last night this woman was trying to make Swedish meatballs and was all like, “When I think of Sweden, I think of chocolate and the Alps…because Sweden is in Switzerland!” And then this other chick was freaking the eff out because shecouldn’t get her tofu to melt. I mean, holy hell…I love it so much.
I have the utmost respect for Anne and Bobby and Robert…I’m a terrible teacher. I have zero patience. Ross is a better man than most for staying with me after I berated him for not knowing how to make butter, and then all those times when I make fun of him for being such a slow salad-maker. I’m being mean, though. Despite some sub-par knife skills, he’s actually a good cook, really…in fact, he’s cooking dinner all week this week and I am so, so thankful for the break.
Egg casseroles are under-appreciated. I mean, they’re good for any meal of the day…like one of those “BLD’s” Rachel Ray likes so much. Plus they’re so fracking easy to make and they last all week long…all I have to do in the eveing to prep for the day ahead is rinse out my tupperwares and add another piece. Boom.
8 oz Cooked Salmon, flaked
1 Red Bell Pepper, diced
1 Small Onion, Diced
1/2 Large Yam, grated
1 c Fresh Kale, shredded
1 t Sea Salt
1 t Black Pepper
2 t Rosemary
Beat the eggs and spices with a wire whisk until foamy.
In a 15 x 10 x 2 inch greased baking dish, spread the kale on the bottom. Add diced pepper and onion, then salmon, then sweet potato.
Pour the eggs over the filling and let sit for 5 minutes to let it settle.
Bake for 40 minutes at 375 degrees. Allow to rest for 10 minutes before serving. It also keeps in the fridge, covered, for up to a week.