Wednesday, March 17, 2010

Emergency Frittata

I had family visiting this past weekend, and when I opened the fridge on Sunday morning to make breakfast, I realized I had only 5 eggs left—not enough to feed 4 hungry mouths. No worries, no panic, my emergency, suits-all-palates, quick-as-a-lark frittata recipe came in handy and saved the day as it has done numerous times before.

A frittata is basically a one-pan egg pie and it’s great filled with leftover odds and ends from the fridge. I’ve tried all kinds of combinations of vegetables, meats and cheeses, and somehow it always comes out fluffy, golden and delicious. The process is super simple:
  1. Fry sausage/bacon in a frying pan or skillet.
  2. Add vegetables and sauté.
  3. Beat eggs with milk (1 cup for every 6 eggs), salt, pepper and any herbs, pour into pan over meats and vegetables, and cook for 2-3 minutes until the egg starts to bubble gently on the surface.
  4. Top with grated cheese and bake in a 375ºF preheated oven for 15 minutes, or until the frittata has risen and the top is golden brown. 
On Sunday, I did a combo of sage sausage, pancetta, (leftover) stir-fried lima beans, parsley and parmesan cheese. These are a few more of my favourite variations that I’ve made in the past:
  • Chorizo-Asparagus-Goat Cheese (cut raw asparagus in 2" pieces and after adding to pan, saute for 3-5 mins until cooked through; unless you're using leftovers from the fridge!)
  • Potato-Salami-Chives-Parmesan (this is great way to use-up leftover roasted potatoes)
  • Bacon-Leeks-Gruyere cheese (slice leeks in large half-moon pieces like onions)
  • Spinach-Tomatoes-Ricotta cheese 
  • Prosciutto-Arugula-Parmesan (in this combo, I add the arugula and prosciutto on the top after the frittata comes out of the oven—almost like a pizza topping.)

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