I thought I'd share my favorite I-haven't-been-to-the-store-in-ages recipe. When the cupboard is fairly bare, and the fridge reveals only assorted bits and a handful of eggs, I know what we'll be having for dinner: frittata. It's the perfect way to use up random veg (even leftover pasta or potatoes). Easy, tasty, healthy, and cheap: my kind of weeknight meal.
Eggs, two per person eating, plus one
Vegetables, chopped, any assortment, my favorites include onion, sweet peppers, leafy greens, summer squash, artichoke hearts
Optional starch: cooked potatoes or pasta
Optional extras: sausage, bacon, cheese
Extra Virgin Olive Oil
Salt and pepper
1. Beat eggs and season with salt and pepper.
2. Heat a non-stick/cast iron skillet over medium-high heat. If using sausage or bacon that is not already cooked, cook it first, drain fat and set to the side. In the same pan, cook vegetables in a few glugs of oil until tender.
4. Set broiler to high. Cook eggs on stove top, scraping the sides gently until the bottom is set.
5. Place pan two inches from broiler until the top is golden brown and the eggs are set through.
6. Slice your frittata like a pie, serve, and enjoy!
P.S. - It makes great leftovers, if there are any!