Frittata--Italian Omelette. Instead of folding the egg around the filling, mix it all up, like a quiche without crust.
This might be the yummiest frittata ever. But if you don’t like Arugula, or Fennel, or Red Pepper, or Swiss Cheese, just substitute ingredients you do like. Anything in your fridge that’s edible, will do.
Here’s the technique for making a frittata– repurposed from when I was just beginning to blog and had exactly zero readers. I’m saying this isn’t actually a repost, because the first post didn’t count. (If a blogpost falls into cyberspace and no one reads it, is it still a post? Answer: NO!):
How to Make a Clean-out-the-Fridge Frittata (from April, 2012)
- 1) The frittata will finish under the broiler, so use an oven-proof pan.
- 2) First, pull some leftovers out of the fridge (you save leftovers, right?) The night before I wrote this non-post, we had tacos. I found about a 1/4 cup each of leftover chopped peppers and onions, co-jack cheese, quesa fresca, and cilantro. Also, part of a jalapeño, some canned tomatoes (petite diced), and lurking in the corner was 1/4 of a boiled potato. I added one sausage patty to the mix, because my husband thinks meat is one of the basic food groups, and who am I to tell him otherwise? Food is such a personal thing, and he’s significantly older and frequently wiser than I, so I don’t interfere with what he wants to eat.
- 3) Before frying, sprinkle the boiled potato with all-purpose seasoning (Ken makes our house blend; use whichever kind you’re partial to).
- 4) A small splash of oil helps keep the egg from sticking. Sprinkle in pepper to taste, (frying the pepper makes its flavor burst!) Brown the meat over medium heat about 2 minutes.
- 5) Add the veggies, and then the potato and stir, brown for a minute, and stir again. I’m about 3 minutes into this, (not counting the gathering of leftovers before I started cooking).
- 6) Pour the egg into the pan and swirl (when I’m using cast iron, I hold onto the handle with a potholder). Turn the burner(s) off now! I use two small skillets, for customization options. (This is how I manage to live in harmony with hubby’s desire–which might very well be his need–for quite a bit more meat than I want).
- 7) With the pan(s) still sitting on the turned-off burners, arrange the wet and/or sticky ingredients (such as tomatoes & cheese) on top of the eggs. Now we’re about 4 minutes into this project.
- 8) Now, pop the skillet(s) under the broiler for 3-4 minutes. Set the table, and remember to use a potholder when removing the pan from the oven.
- 9) Slide a spatula under the frittata and loosen all the way around. Plate it, sprinkle with herbs & serve.
- Broccoli, onion, ham & cheese;
- roast beef, potatoes & carrots;
- chicken & red peppers;
- smoked salmon,
- asparagus & cream cheese,
- anything, really, that you need to use up, even arugula, fennel, red pepper gruyére from last night’s salad.