Fridge Frittata

Prep Time: 10 minutes                   Total Cooking Time: 35 minutes
Number of Servings: 4-6

Ingredients:

1 tablespoon (15 mL) olive oil

Vegetable base: 3 or 4 of the following (or whatever is on hand)

• 1 small onion (red, yellow, white), fine dice
• 2 medium leeks, finely chopped
• 1 pepper (red, yellow, orange, green), fine dice
• 1/3 cup cooked corn
• ½ of a zucchini, fine dice, or shredded
• 1 cup of thinly sliced mushrooms
• 1 cup of finely chopped spinach
• ½ cup of chopped seeded cherry tomatoes

Eggs, Dairy, and Cheese:

• 6 large eggs
• ¼ cup (60 mL) heavy cream, or other type of cream
• ¼ cup (about 40 grams) shredded cheddar or swiss cheese
• 2 tablespoons (30 mL) grated parmesan or asiago cheese

Herbs and Aromatics:

• ¼ cup (60 mL) of a mixture of chopped fresh herbs such as flat-leaf parsley or basil
• 1/2 teaspoon (2.5 mL) dried thyme or oregano
• 2-3 tablespoons (30-45 mL) finely chopped green onions
• A dash or two of sriracha sauce, hot pepper sauce, or a few pinches of paprika
• Kosher or Sea salt (1/2 – 3/4 teaspoon); Freshly ground black pepper (to taste)

1 tablespoon (15 mL) olive oil

Topping:

• ¼ cup (30-40 grams) shredded cheddar cheese
• A sprinkle of grated parmesan or asiago

Method:

1. Preheat oven to 325⁰
2. Over medium heat, pre-heat an oven-proof skillet. Add 1 tablespoon of olive oil.
3. Saute your choice of vegetables. Start with any raw vegetables – onions or leeks first – and sauté until soft and fragrant (not brown). Add the remaining raw vegetables, and any pre-cooked vegetables. Saute for about 5 minutes.
4. Meanwhile, in a large bowl, whisk together the eggs and cream. Stir in the cheeses, herbs, and aromatics. Mix well.
5. Increase the skillet heat slightly; add an additional tablespoon of olive oil. Gently pour the egg-cheese-seasoning mixture over the vegetables. Gently shake the pan to ensure that the mixture is evenly distributed in the pan. Cook the mixture ….DO NOT STIR … cook until it starts to sizzle and gently bubble a bit … and the edges begin to set (5 minutes).
6. Sprinkle the remaining cheeses over top and transfer skillet to the oven. Bake until it has set and is golden brown and a little puffy – …. 25-30 minutes. Do not over-bake.   Let the frittata rest for 5 minutes after leaving the oven.
7. Cut into slices and serve warm.  Leftovers are great …cold, or warmed up!

Questions and Comments are always welcome      alex@chilipeppersandpears.com ^[1]