Tuesday, February 19, 2008

Un-Frittata-ble

When was the last time you made a frittata?

On weeknights, you're tired and you mill around the kitchen grousing that there's nothing to eat, so you order pizza.

But wait! Do you have a potato (or leftover rice?), a couple of eggs and some cheese?

*smacking forehead *
You could have had a Fritatta!

Also, this is an excellent way to use up leftovers.

Basic Fritatta For Two
(That probably sounds better in Italian)

Butter, oil or bacon - just some kind of fat
5 eggs, beaten
A starch - a microwaved potato, diced or leftover rice
An aromatic root - onion, shallot, scallion, leek - chopped
A veg - spinach, zucchini, leftover stir-fry, anything soft
A cheese - parmesan, gruyere, swiss, shredded, sliced - does not matter, but the more the better

In an oven-proof* skillet, over a medium flame heat the oil/butter/bacon, add onion/shallot/scallion and cook until soft about 5 minutes (remove bacon if appropriate - eat).
Add potato or rice and press into the bottom of the pan - cook for about three minutes.
Turn down heat to medium low.
Put veg on top of potato/rice, without stirring.
Pour eggs on top of veg, turning pan so that eggs get evenly to the bottom of the pan.
Put a lid on it and cook for 5 minutes. Preheat broiler.
Take lid off pan, add cheese to the top of the mostly-cooked eggs and slip under broiler.
Check after two minutes. You're looking for firm eggs and bubbly cheese.
Remove, let set up for two or three minutes, slice and serve.

*No plastic handles!

Image courtesy of http://www.recipetips.com/images/recipe/vegetables/asparagus_frittata.jpg
But it is exactly what my frittata looked like last night.

2 comments:

hswilkinson said...

I make frittas all the time on weekends. The Geek Boy's fav - potato, bacon, parmesan, onion.

melissa said...

It's been a while since I've done one of these, but they are great to do. Maybe I'll do one this week as I am in a major rut.