Wednesday, September 11, 2013

If you can handle leftovers.

When you are ready to clean out your refrigerator, about every other week in my family, and you have bites of this and that you saved because they were too good to throw out, you are ready to make one heck of a frittata with all the stuff.

The secret to making this concoction is not what you have, because here anything goes, but how you combine it all.  If you don't have eggs and cheese, this won't work as well. I had leftover green beans, roasted onions, potatoes, carrots and artichokes.

Anything goes frittata

Vegetables, and starches you have in the fridge.
6 eggs
Grated cheeses/any type. I used Munster and mozzarella
3/4 C milk or cream
Salt and pepper
A pinch of dried or slivered fresh herbs
1 T olive oil
2 T butter

Turn your oven to 350F.

Cut up all your vegetables. If you have potatoes and pasta, be sure you cut these as small as your veggies.  In a medium bowl, break your eggs, mix your grated cheeses, add milk and begin pouring your cut up veggies until the mixture is thick but still runny.  If you still have more veggies, add more eggs and milk. Add salt, pepper and herbs and mix.

Heat up a medium-oven proof pan on the stove. Add your oil and butter and swirl it around until all sides are coated. Take a tablespoon of your mix and drop on the hot pan as you would a pancake. Turn it over and finish cooking.  This is your test spoonful. Go ahead and eat it up. At this point, go back to the original mix and adjust the ingredients. Your palate will tell you if you need more salt, more herbs, more cheese, etc...After that, pour the rest of the mixture in the hot pan and place the pan in the oven for 25'.  When almost set, turn the broiler on for a few minutes, until the top is poufed and golden.

Serve hot or cold, as breakfast, or lunch, with a fruit salad and toast points.


  1. I like the idea of the test pancake. Why didn't I think of that? This all sounds very good.