recipe love, the frittata
One of my favorite ways to use up leftovers and clear out the fridge is to bake up a frittata, and the joy of it is it’s a dish that truly is greater than the sum of its parts. Of course every week yours will taste a little different, but the approach is easy enough to replicate. Preheat your oven to 400F and start raiding your fridge. I simply mix whatever I have on hand with about a cup of whisked eggs and pour it all into a 10 inch skillet (an oven-proof skillet, mind you.) As is often the case with just about anything, the frittata will be better when it includes some kind of cheese. I find that veggies with a low moisture content are best. Excess water sort of ruins the process so you should consider first roasting your peppers, and tomatoes especially, to dry them out before adding them to your whisked eggs. With everything roasted and chopped, next brown some chopped onions and crushed garlic right in the skillet, to create a flavor-full base for your egg mixture. Once the onions have browned, pour your egg and leftover mix on top; let the mixture cook somewhere around medium, undisturbed until you see some browning where the eggs contact the pan. This shouldn’t take long at all… At this point, put the whole (OVENPROOF) pan right in your preheated oven. After about ten minutes or so, your frittata should be ready. . .oven times vary so use your eyes to determine when it’s done. Don’t forget to use your oven mitt when you grab that handle to get the skillet out of the oven.