A What’s-In-The-Fridge Frittata

This is one of those recipes that is not meant to ever be repeated exactly.  Last weekend I made a variation of Diane Morgan’s Spicy Corn Chowder  from her book Salmon (which I found at a used bookstore and highly recommend you find a copy of if you love salmon) and had a few little tidbits of leftover ingredients.  I find that whenever I end up little bits of this and that, a frittata is just begging to be made.

Here’s what I had:

First, preheat your oven to 400.  Chop or dice up whatever you’ve got, should end up being about 1 1/2 cups of veggies.

Then shred up about 1 cup or so of whatever cheese, or combination of cheese, you’ve got.  I had some raw cheddar and Swiss on hand.

I also had some little potatoes sitting out on the counter.  I bought them without a recipe in mind.  These little moments are what I call culinary serendipity.  I diced one purple, one yellow and one red potato.

Adding the potatoes does make the recipe take a few minutes longer so you may choose to skip it.  But here’s what needs to be done:  Simmer just the purple potatoes in water for 3-5 minutes (purple potatoes take a little bit longer than the others – a fact I learned one day when I used them to make an unintentionally half-undercooked potato salad!).  Add the yellow and red potatoes and cook for another 5 minutes.  Then drain the hot water, rinse them in cool water and allow to drain thoroughly.

Next, take a 9″ cast iron skillet (a non-stick will work here but a cast iron is truly superior) and melt 1/2 tablespoon of butter over medium heat.  When the butter is bubbly add your veggies, except the potatoes, and saute for 2-3 minutes.

Then add your potatoes, the other 1/2 tablespoon of butter and saute for another 3 minutes or so.

Sprinkle the cheese evenly over the top.

Separately, beat 6 eggs with 1 teaspoon of salt and 1 teaspoon of pepper.  Then slowly pour over the veggie/cheese mixture and, if you have some on hand, finely grate a generous amount of Parmesan cheese over the top.  I used a microplane, which I highly recommend you have.

When the edges begin to bubble put the skillet in the oven.  Bake for 8-10 minutes, until the eggs are just set.

One more note here:  this recipe creates a fairly dense frittata.  Sometimes, if I want one to be a little fluffy, I’ll add 1/2 cup or so of either whole milk or cream.  If you do this, add the milk/cream to the beaten eggs/salt/pepper mixture.

Here’s the recipe for this one:

1/2 red bell pepper

1 leek

1 tablespoon sweet onion

1 spring garlic bulb

1/2 Anaheim chile

1 teaspoon fresh thyme

1 each small purple, red and yellow potato

1 tablespoon butter, divided

1 cup shredded cheese, combination of cheddar and Swiss

2-3 tablespoons Parmesan cheese, grated

1 teaspoon salt

1 teaspoon pepper

6 large eggs

I ate mine with a dollop of Greek yogurt and some Roma tomato slices topped with this Arugula Pesto.

Apprécier!

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