Friday, January 29, 2010

My Go To, End of the Week Frittata

Hey All!

In accordance with the "No Waste" week in the dining hall, I figured I'd show a recipe that uses leftovers. The measurements can be adjusted or changed, depending on what you have leftover and how many people you're feeding. This works especially well for a quick dinner or part of a brunch buffet. I recommend serving it with a nice side green salad.

2-3 tbs extra virgin olive oil
1 clove of garlic, minced
1/2 medium onion, diced
6-8 eggs, whisked/scrambled (organic of course and just enough to cover all the ingredients)
1/2 cup leftover meat (chicken, ham, or even a combination of both)
1/2 cup leftover veggies (spinach, string beans, corn, or any other fave veggie side dish)
1/4 cup cheese (cheddar, gruyere, swiss, or even parmesano reggiano)
1/2 cup cooked pasta (preferably penne or rigatoni)
1 large tomato, diced into small pieces and seeded
1 stalk of scallion, chopped into fine slices
Salt & Pepper to taste

Preparation Time: 10-15 minutes   Cooking Time: 20-25 minutes

First, prepare the topping for the frittata. Mix the tomato and scallion in a small bowl with 1-2 tablespoons of olive oil (just enough to make it shiny) and add salt and pepper to taste. Then cover it with plastic wrap and put it in the fridge until ready to serve.

To prepare the frittata, begin by heating a skillet to medium heat and add the remaining olive oil. Make sure the bottom of the pan is well coated with the olive oil so the frittata does not stick. You may also use butter but to avoid the extra fat I tend to use more olive oil. Add the onions into the skillet and stir for a few seconds, then add the garlic. Once the onions and garlic have been in the skillet for 1-2 minutes (or until the onions have caramelized) add the meat. Stir all the ingredients around, making sure everything is coated with the olive oil. Continue to stir until the meat is half way heated through. Then add the veggies and stir everything together. Again, make sure it is all coated with olive oil, add more olive oil if you need more. Stir until the meat and veggies are heated through. Next, add the pasta and toss all the ingredients together. Once they're all heated through, spread them evenly across the skillet. In a separate bowl, add 3/4 of the cheese (the remainder will be for the topping) to the eggs and add some fresh cracked black pepper. Then pour the egg mixture over the contents of the skillet and allow to cook for 3-5 minutes (or until the frittata is half cooked), scraping the sides and moving the pan around to ensure an even cooking on the bottom. After that, top the frittata with the remaining cheese and put under a broiler for another 3-5 minutes or until the top is firm (cooked) and the cheese is melted. Finally, slide the frittata on to your serving dish and top with the tomato mixture.

Bon Appetit!!!

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