Sunday, April 7, 2013

Salvage-Your-Vegetables Frittata for #SundaySupper

Usually for my #SundaySupper posts, I share a meal I've made well ahead of time. To make this one authentic, really true to the title, I waited until yesterday to make it. Frittata is an Italian open-faced omelette that requires some patience and - might I say - skill to execute. I've ruined many a frittata before getting it right.

Once again, my mom blazed the trail. Her tradition is a broccoli rabe and salami frittata for Easter. (She also pronounces it "freh-TAHD" because she's a New Jersey Italian.) But I figure, why wait for Easter to have it? I make these almost every weekend, all year long. And, as the title of this post suggests, I use whatever vegetables I have left in the fridge at the end of the week. I don't like to waste food or money. So what better way to save both? Theoretically, this meal costs nothing. (Wink.) Most of the time I use garlic, red pepper, and maybe some cheese or onion. Yesterday, however, I hit the veggie motherload...


Ingredients:
  • 8 eggs
  • 2 tbsp. milk
  • 1/2 cup shredded cabbage
  • 1/3 cup chopped mushrooms
  • 1/2 red pepper, chopped
  • 3 cloves garlic, sliced
  • 1 tbsp. butter
  • pinch of Pecorino Romano cheese
  • Salt and pepper to taste
Tools:
  • medium skillet
  • plate (one that can stand heat)
  • medium mixing bowl
  • whisk
  • spatula
  • oven mitt
Procedure:
  1. Heat butter in medium skillet over medium heat. Add garlic and saute for a minute. Add other veggies. Cook until soft/translucent.
  2. While veggies are cooking, mix your eggs, milk, and salt and pepper. (I like to show off and crack the eggs with one hand in case My Director is watching.) If you want, throw a pinch of Pecorino in there. Whisk it until it's combined really well.
  3. Once vegetables are cooked, pour egg mixture over them. When the sides start to look like they're cooked, maneuver the raw parts to the outside of the pan while also poking hoes in the middle with your spatula. Do this for 5-10 minutes, or until you're confident most of the underbelly and outside is cooked.
  4. Place your plate over your pan. Leave it there for a minute. 
  5. This is the hard part. Put on an oven mitt. Place your mitted hand on the plate. With your other hand, grab the skillet handle. Flip it onto the plate. Then slide the frittata back into the pan. Let it cook for another 2-3 minutes. 
  6. Serve and enjoy. Yesterday I made a scaled-down version of my bacon and egg spring salad to go with it. 

It came out a little well done. I think
the cabbage made the mixture more
moist than usual. Still tasted good.
Making it Peanut-friendly
  • It's eggs. (With vegetables hidden in them.)
Check out these other budget recipes from the #SundaySupper crew:

Starters, Soups, and Salads
Main
Sides
Drinks and Desserts
Join the #SundaySupper conversation on Twitter Sunday. We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest boardfor more delicious recipes and food photos.

16 comments:

  1. We finish off a frittata with the broiler. Once the underside is cooked, I slide the whole skillet (make sure the handle is oven-safe) under the broiler to finish cooking. Not only does it finish cooking, it gets all puffy and fluffy too.

    ReplyDelete
    Replies
    1. My mom and I like to live dangerously. Your method, however, sounds a lot less dramatic.

      Delete
  2. Love a leftover vegetable frittata. I am not sure where to draw the line between omelet and frittata though so I usually call mine an omelet. In fact I have an old post that I did not long after I started the food blog called Omelets with Super Powers*

    The * was, they clean your fridge. :) You could say the same about your lovely frittata.

    ReplyDelete
    Replies
    1. I think when you fold the eggs over the veggies, it's an omelet. But when the veggies are IN them, it's a frittata. I think.

      Delete
  3. I have some leftover grilled vegetables in the fridge right now along with some farm eggs. I think I know what breakfast will be.

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  4. I love how you can clean out what you have with frittatas! One of my favorite meals!

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  5. I love frittas and I love the flavors you used in it!!

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  6. I love your posts... so many great memories are brought back for me from New Jersey... when I moved to Florida, no one even knew what broccoli rabe was.. imagine?

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  7. Sounds great!!! Thank you for sharing ~ Bea @ The Not So Cheesy Kitchen

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  8. What a great recipe and love how you list the tools needed too... yes, I like to be prepared ;-)

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  9. This is always the best type of meal - clean out the crap!

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  10. Frittatas are such a great way to put things to use and keep leftovers from getting wasted. And they have so much flavor - you would never think these were "leftover" anything.

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  11. Great way to use eggs before they're outdated (my worst food waste sin).

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  12. I have never tried adding cabbage to my frittata but I love the sound of it.

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  13. What a technique you have with making a frittata. No matter the technique, they are an ultimate clean out the fridge food. Any combination seems to do nicely. A good veggie one like yours is a great meatless meals.

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  14. Love frittata's and this is a great recipe!

    ReplyDelete

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