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Daily Archives: August 21, 2013

You Say Frittata …

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… I say crustless quiche. Although technically they are a bit different in composition and preparation.

One of the staples in this house, particularly when there are lots of eggs, is the frittata. An Italian, or Spanish originating one dish meal. Most of the ingredients are the same, just the proportions differ.

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Whenever someone asks me how I deal with the large amount of veggies left from the CSA, this is my go to preparation. The picture above is the finished version that I slid out onto a pan to cut. I make my frittata in an oven proof frying pan, with a non stick surface. Not good to cut on.

Tonight we had a bloggers party. I didn’t want large amounts of fried foods, so around 3 this afternoon we had a late lunch of leftover frittata. Left over from Monday night dinner.

Monday I wanted something easy as I was still processing tomatoes from the garden and the CSA. This meal, definitely in the easy category.

Find some greens. Any greens. I used arugula and chard from my garden. Find some onion and garlic. I used scallions, and some of those perfectly roasted garlic cloves I made last week.

Pour some oil in the pan. Add the onion and garlic. Chopped up first. Once they soften, add the greens. Let them wilt. In the meantime whisk 4-6 eggs in a dish. Depends on how many you are feeding. I used 6 for this recipe. Add a splash of milk. Any kind of grated cheese. I used pecorino romano. Italian herbs. Salt. Pepper. Wing it.

Microwave one yellow or white potato until it is slightly soft. Slice it. Pull out some tomatoes (like maybe some sun dried). I used some of my tomatoes that I had oven roasted, but you can substitute sun dried. Like the ones from a salad bar.

Here is the picture before I added the potato, mozzarella, and meat.

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If you want to add meat, crumble it and add it. I put a pound of pork sausage in the oven earlier Monday. I wanted some of it for this, and saved half of it for stuffed cabbage later this week. A simple way to multitask. Either bacon or pork, in the oven, crumbled after it is done cooking. Use it for multiple meals. Don’t put the heavy stuff, the meat and potatoes, on the frittata until it starts to set. Just before moving to the oven, add some soft mozzarella.

Put it all in a 400 degree oven for about ten minutes. The bottom will have set on the stove and the top in the oven.

We get two meals out of a frittata. Usually a dinner and a lunch. This is such an easy way to use up greens and tomatoes from the CSA, you really need to make it a regular meal at your house.

Now, I just have to decide what to do with the Thumbalina carrots, the only thing not touched from last week’s CSA. We get more stuff tomorrow, and I am surprised. There is nothing left but the carrots and a few potatoes. Oh, there is half a watermelon, too. But, we are plowing through that on a daily basis.