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

• Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
• Gado-gado from The Urban Mrs.
• Ramping Up Instant Ramen from girlichef

Main

• Salmon Lasagna from Blueberries and Blessings
• Kadun Pika from The Foodie Army Wife
• Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
• Pasta Carbonara from The Girl in the Little Red Kitchen
• San Francisco Special Breakfast Burritos from Gourmet Drizzles
• Chicken Divan from Simply Gourmet
• Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
• The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
• From the Pantry Peanut Noodles from Supper for a Steal
• Pasta Puttanesca from Juanita’s Cocina
• Hawaiian Grilled Cheese from Home Cooking Memories
• Slow Cooker Pork Carnitas from I Run For Wine
• Browned Butter Pasta with Collards from Momma’s Meals
• Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
• Golden State Gourmet from Crazy Foodie Stunts
• Buffalo Chicken Dip Quesadillas from Chocolate Moosey
• Tonkatsu {Pork Cutlet} from Damn Delicious
• Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
• Kung Pao Tofu from Ninja Baking
• Roasted Honey Mustard Chicken from Mama’s Blissful Bites
• Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
• Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
• Salvage-Your-Vegetables Frittata from Daddy Knows Less

Sides

• English Baked Beans from Small Wallet, Big Appetite
• Southern-style Black-eyed Peas from Magnolia Days
• Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
• Baked Beans from What Smells So Good?
• Hearts of Palm Mix Rice from Basic N Delicious

Drinks and Desserts

• Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
• Portuguese Rice Pudding {Arroz Doce} from Family Foodie

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.