Need to use up leftover cooked or raw vegetables this is your recipe! I use this with the leftovers from my Italian vegie stir fry. I use it to finish off the vegies from farmers vegie box( you know the vegies that worked their way down into the corner of your vegetable drawer). No matter how you get them this is the best way to get them out of the fridge and into your family. Not only can you use the borderline vegies but a way to use up the leftover sausage and bacon. But I have also used that lone leftover pork chop or piece of pork tenderloin. Not enough to make a dent in a normal recipe but great in this one. It can become a star. The bits and pieces in your freezer are welcome as well.
This should be titled the garbage frittata because you can use pretty much anything you want to. But that sure did not sound like a title that made my mouth water!
Frittata
Ingredients
- 1 tbsp oil
- 1½ cups cooked cubed potatoes optional
- 1 cups vegetables-onion, bell peppers, mushrooms etc cubed
- 8 slices cooked bacon optional
- ½ cups ham - cubed optional
- 1½ cups fresh greens-spinach, kale etc
- 2 green onions sliced
- ¼ tsp seasoned salt or to taste
- ½ tsp dry mustard
- ¼ tsp black pepper
- 8 eggs
- ¼ cups cream-light for heavy whipping I have used whole milk-good but not as light
- ½ cups shredded cheese- cheddar, swiss or jack
Instructions
- 400° preset oven
- heat in 8"oven proof skillet-love my cast iron skillet for this recipe.
- add cubed potatoes if using. Cook until browned - 5 minutes
- add spinach
- In medium bowl combine ingredients cream ,dry mustard, seasoned salt and black pepper.
- add meat that is being used and green onions.
- pour egg mixture over top of mixture in skillet and sprinkle with the cheew.
- Bake 14-16 minutes until just set and browned on top. Might be nice an puffy.
- Remove from over and allow to rest 5 minutes before cutting.
- Serve warm but leftovers are good at room temp.
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