Wednesday, August 12, 2009

Frittata for 1 or 2

I'm sure we're all guilty of this scenario, especially if you're single and like to bake...

It's time for the grocery shopping and you enter the market with your perfectly planned list and set to work checking off the items as they are recovered from their homes on their respective shelves. Then you make it over to the isle with the eggs. Naturally you know that you're going to need at least a dozen for the latest item that you want to bake, and maybe some extra for a breakfast or two, but then you forget about them in the fridge and the next time you need to you need to use them you have to go out to the market again, because they are no longer good to eat. You can usually buy a half dozen, but then there is not enough and you have to go back out anyway to buy some more, all the while thinking to yourself that you should have bought a dozen to begin with.

In addition to that there are many times that I'm guilty of over buying veggies in order to maintain desire to stay healthy. OOPS!!!

Well I hope with this post to help resolve these issues for those of us who don't want to feel like we're wasting money. I'm adapting it from the recipe that I saw this morning on Good Bite, so as to suit my needs with what I have on hand. While the notion of a Frittata may sound extravagant, I assure you that it's so easy you'll wonder why you didn't ever adopt this into a regular menu to begin with.

Now I'm not the cook that will make you feel guilty for using whatever ol' cheese you have on hand, by all means I know what it's like to do with what you have, but cheese is definitely warranted for this dish and so I decided to make a special trip to a local store that has specialty cheeses, and it was so worth it. I didn't have to add any salt to capture the savory flavor of the dish, it was all encapsulated in the cheese. Use what you have, but if you have access to a specialty store I recommend utilizing them. A good shop owner will be able to give you recommendations based on their own usage of the products and help you figure out what flavors will pair well together.

So here it is. . .

Whatever vegetables you have
Olive oil
1 tsp. garlic (optional; to taste)
6 eggs
Cold water
1 cup cheese (or more to taste)
Basil (optional; to taste)

Take whatever vegetables you have in your fridge and chop them up. I used Zucchini, Tomatoes, & Shallots for this one. Saute veggies in a a small pan with bit of olive oil, and garlic if you like (abt. 1 tsp). While veggies are cooking pre-heat oven to 400 deg. and then crack open 6 eggs, use 3 whole eggs and 3 egg white, add about a TBSP of cold water (for more fluffy eggs) and mix it up with roughly a cup of cheese and some basil to taste. After a few minutes the veggies should be tender now add the egg mixture and allow the egg to solidify on the bottom of the pan (this should only take 1 or 2 minutes). Put pan in the oven for about 15-20 min. Once it is firm, and slightly brown on top, take out of the oven and plate and serve.

Cast iron skillets are always recommended first, but I don't have any of those so I used my regular non-stick and that worked fine. Non-stick skillets are OK for oven use up to 450 deg.

Seriously it was so easy I will totally be doing this again! Obviously you have to change the ratios if you wanted to make a size that would serve more people. This size will give you a couple days of left overs too. I had a slice for breakfast this morning and it was yummy! I also feel really good knowing that I'll waste a lot less food now that I'll be able to put this in my rotation.


Jersey Mama said...

Awesome! I had no idea I could use my non-stick skillet in the oven!

JTR said...

YUM. I am so going to try this. I just have to say I love your blog and the title - Just as I am - wonderful. I hope you consider joining my blogroll - as a place for independent fundamental baptists to be able to read from other IFBS! It's here, and hope to see you soon! (either way, I am going to follow yours! Great job!)



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