Saturday, September 5, 2009

Clean out your fridge frittata

Dealing with leftovers is one of the biggest differences between cooking at home and eating out. Sure, eating in may be less expensive because you have so much food left over, both as the prepared dish as well as the individual ingredients. Maybe part of this is that I'm always cooking for two.

I've only started making frittata this summer, but it's super easy and a good way to eat some eggs. Personally, I don't care much for eggs, but Alex likes them, so we eat them. I can stomach them best when they're cooked thoroughly -- not soft at all -- and mixed in with other stuff. I'm still experimenting with what can go in it. So, we have some eggs in the fridge and an assortment of veggies and cheese, and I threw it together into a frittata. The result? An impressed husband and a good meal.

I used a shallot left over from the no-cream creamed spinach; a whole tomato I'd bought because it looked so good; the leftover Parmesan from the second run of Portobello Parmesan; and half a green bell pepper I just had in the fridge. I love, love, love cooked tomatoes. I mixed it all up with 6 eggs and a little salt & pepper, poured everything into a buttered (okay, margarined) casserole dish, and baked at 400F for 25 minutes. Voila -- leftover magic!

Sidenote: now, whenever I eat eggs, I think of the chickens wearing homemade sweaters I heard about on Wait Wait Don't Tell Me. The story about the sweaters took a turn away from the chickens when Mo Rocca insisted that homemade sweaters were itchy; however, what struck me was the poor less-than-cooped up chickens stressing and losing feathers. And the solution -- make them sweaters? Huh?

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