I love a meal that saves me money and a trip to the grocery store for that inevitable missing key ingredient. A fritata does all that, looks fancy and is healthy and super easy too. I'm not even going to post a recipe, because it's all about making do with what you have on hand. For the version pictured above, I used:
- 1 cup shredded zucchini (leftover from making muffins)
- 1 red pepper (found in the crisper drawer that wasn't going to make it another day)
- 2 pieces of deli baby Swiss cheese (on sale that week and purchased for grilled cheese)
- 1/2 cup shredded ham (leftover from the bone of a ham I baked Sunday)
- 2 green onions (leftover from a stroganoff recipe)
- 5 eggs
- 1/4 cup milk
- salt & pepper to taste
- ham, broccoli & Cheddar
- onion & potato
- asparagus & feta
- tomato & goat cheese
- you get the idea...
Cooking a fritata: You can cook a fritata two different ways, depending on what kind of pan you want to use.
- Nonstick pan-- cook on medium, scraping the sides toward the center gently with a plastic spatula. When the egg is fairly set (8-10 minutes) jiggle it until you're sure it's loose from the bottom of the pan. When you're ready, flip the fritata out onto a large plate, so it's raw side down, then slide it back into the pan to finish cooking, another 5-8 minutes. It's ready when you poke a hole in the middle and you don't see runny egg oozing out (make sure you're not looking at melted cheese). I saw this method on Rachel Ray's cooking show and gave it a try for the first time. The presentation is nice and you don't have to heat the oven.
- Cast iron or Iron-clad--Any kind of pan that's oven proof is great too. You won't get that lovely fritata to slide out on a plate but it will still look great. And hey, one less dish to do. Cook the fritata the 8-10 minutes while you preheat the oven to 400'. When it's fairly well set (read: not too jiggly or watery looking), pop onto a rack set high near the broiler in the oven. Bake until it's puffy and golden brown on top.