It’s almost the end of our 31 Days in the Kitchen, and I’m having a hard time narrowing down post topics: there is so much more I wanted to squeeze into this month! I still haven’t touched on cocktails, I’ve barely grazed my favorite desserts with a (completely unplanned) emergency pie, and I wanted to talk about pantry basics and keeping a well stocked kitchen and make you a Holiday 2014 Gift List for the foodies in your life. We may be running out of out of days in October, but I don’t think we’ve reached the end of talking about cooking and eating here at Pink-Briefcase.
Today, let’s talk about my favorite way to rejuvenate leftovers: the frittata.
A frittata is like a quiche without a crust. You cook it in a skillet instead of a pie plate, and you begin cooking on the stove top and transfer into the oven to finish. The edges and the entire bottom of the frittata get brown and crispy. (I think that real Italians flip their frittatas so that both the top and the bottom get brown and crispy, but I do not have those skills and I am comfortable with that.)
My favorite frittatas are made from leftover roasted veggies. So, if you want a slammin’ frittata for Sunday brunch, roast some veggies for dinner one night this week and save back some extras.
Chop red onion, red bell pepper, sweet potato, carrots, and any other veggies you particularly like into chunks.
Place veggies in a bowl, drizzle with oil, and salt, pepper, maybe some red pepper flakes, and roast at 375 for 30-40 minutes, until fork-tender.
If you don’t have leftover roasted vegetables, how about leftover asparagus? broccoli? potatoes? steak and peppers? (yum) Just see what is in your fridge and get creative.
Here’s what you need:
Splash of milk
Goat cheese (or cheese of choice — but goat cheese is the best cheese)
Leftovers (or other fillings of choice)
Here’s what you do:
Preheat the oven to 425 and grab a nonstick skillet that can go into the oven (most can).
Chop your veggies into smaller bits.
Heat a little oil in your skillet and warm it over medium heat.
Throw in your leftover veggies to warm, approximately 1-2 minutes.
In a separate bowl, break your eggs, pour in your milk, and stir together. You can use a whisk if you want to but I use a fork.
Shake in the same amount of salt and pepper you would use for 6 scrambled eggs. I shake twice per egg and count in my head — so 10-12 shakes for a 6-egg frittata. (Is this a completely obsessive thing to share, or is this accurate blogging? You can decide.)
Pour the eggs over the veggies and let it cook for a few minutes on the stove top. After 2-3 minutes, you’ll begin to see the edges forming a shape. At this point, sprinkle on your goat cheese.
Pop your frittata skillet into the oven and bake until firm and golden, about 12 minutes. I usually set the timer for 12 minutes and sometimes let it go up to 15. If your skillet is larger, your frittata will cook faster so be aware and watch your time the first time.
Want to make a frittata but not out of leftovers? Here’s a few other frittata recipes you can try:
- Alton Brown uses asparagus, ham, and Parmesan.
- Ree Drummond uses roasted red peppers, olives, potatoes, and kale.
- Love & Lemons uses tomatoes and zucchini.
- A winter-inspired frittata with sausage, wild mushrooms, and cheddar.
- Deb from Smitten Kitchen uses potato and broccolini.
- Jamie Oliver uses red onion, spinach, and feta.
Are you a frittata lover? Any favorite flavor combinations?
This post is number 30 of my #write31days project 31 Days in the Pink-Briefcase Kitchen. You can follow along with the series each day in October. An archive of posts is available here, or just click on that big button on the right sidebar.