Sunday, May 18, 2014

Leftover Makeovers: EGG-cellent Frittata (see what I did there?)

I have issues w/ portion control both cooking and eating.  We're a family of 3 yet I inherited this gene from my mom where I always just cook for like 10 people meaning we eat a lot of leftovers.

Waka waka waka

Most leftovers get eaten as lunch or dinner the next day.  Some get lost and turn in to unintentional science experiments in the back of the fridge.  Sad face.  True story.

Little annoys me more than wasted food.  No, that's a false statement.  Many things annoy me. One of the several things that annoy me greatly is wasted food.  There we go.  Yes.

If I've gone particularly crazy on the leftover front and have more than say 2 days worth, I like to give the leftovers a little makeover before they're relegated to science experiment status (a.k.a. Poltergeist).  This frittata is VERY adaptable and works well w/ pretty much any leftovers: potatoes, broccoli, chicken, ham, roasted veggies always work really well, whatever.  

Puffy and golden!

Frittata is good for breakfast, lunch or a light dinner.  I love a slice of this paired with salad.  It also freezes well so you can bake and stick it in the freezer for when you don't want to cook which is me for the months of June, July and August when it's hot. Give it a try!

Leftover Frittata

makes 8 servings in a 9" (oven safe!) pan

2-3 c leftovers (try using dryer foods like things that weren't cooked w/ sauces)
       I happened to have some leftover steamed broccoli, about 1/2 cup of ham, diced, and    
       some roasted fingerling potatoes for this one)
1/2 c shredded cheese of choice (I've even used sliced cheese on top)
5-7 eggs (depending on how many leftovers you're starting with)
1 tbsp fresh chopped herbs such as parsley, basil or green onions (if using dried, 1 tsp is fine)
1/2 c milk (I've used half and half)
2 tbsp flour
2 tbsp olive oil, divided
1/2 tsp salt

Preheat oven 425 degrees.  Start with an oven proof skillet on medium heat.  Unless yours has a metal handle, make sure it's oven safe (to 450) before beginning or else you'll have to transfer to an oven safe dish (or a greased pie plate works) before sticking it in the oven. Heat oil in skillet and drop in your leftovers to warm them through.  While those are going, crack your eggs and add milk, salt and pepper.  Depending on how well seasoned your leftovers are you may need to use more or less salt.  Hard to tell until it's done but when in doubt, underseason - you can always add more later but not the other way around!  Whisk in the flour, herbs cheese and olive oil to the egg mixture and stir lightly.

Add the egg mixture in to the pan and move everything around a few times until the eggs start to set - 2-3 minutes.  Put the entire pan in the oven and bake for 20-30 minutes.  The bake time will actually depend on how deep the pan is so for fully set eggs, bake it until the middle is puffed and golden.  When you pull it out of the oven the center should bet set completely.  Cool for at least 30 minutes.  

You can cool and freeze the whole thing or wrap up individual slices for a quick meal.  If freezing whole, thaw in the fridge overnight before serving. Either microwave or put it in the oven for 350 for about 20-30 min.

Yummy for bfast, lunch or dinner!


I got rid of my nonstick skillets a long time ago and while before stainless I would've never have attempted a frittata in anything but a nonstick skillet, just make sure there's a light coating of oil on your skillet if you are using steel or aluminum.  I can't say I have experience with nonstick pans going in the oven but do recall reading the box on one in the past and saw it was rated for up to somewhere in the 400 degree mark so do your research.  Or just use a dang pie plate but make sure you grease or spray it or you'll be cursing my name as you're scraping egg shards off it.

You can always just saute the veggies in the pan if you don't have leftover issues like me.

1 comment:

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