Sometimes you have odds and ends in the fridge. Half an onion, two halves of red and green peppers, maybe even some leftover fresh spinach sauteed with garlic in the freezer. No one else is home. So it doesn’t really matter if this thing turns out OK or not.
I hate wasting food. There’s just too many people on the planet who would gladly take your odds and ends, the scraps that might get thrown away. So tonight I made a frittata with what I had on hand. And if it turns out OK, then this recipe stays on the blog.
If not, well you’ll never know it was here.
- 2 Tbl EVOO
- 1/2 medium sweet onion, sliced thinly
- 1/4 red pepper, sliced thinly
- 1/4 green pepper, sliced thinly
- 2 small Yukon Gold potatoes, organic, small dice
- 1 cup sauteed fresh spinach with garlic, drained
- 5 eggs
- 1/4 cup half and half
- Parmesan cheese
- Dried basil, healthy pinch
- Salt and pepper
- Heat the olive oil in an 8 inch non-stick pan.
- Saute the onions and peppers for 5 minutes.
- Add the potatoes and continue cooking until nearly cooked through, about 10 minutes. Add more olive oil if needed to prevent sticking on the bottom of the pan.
- Add the basil, salt, and pepper. Add oil if needed.
- Spread the spinach evenly over the potato/pepper mixture.
- Sprinkle Parmesan over the spinach. Be as generous as you like.
- Beat the eggs and half and half. Pour over the vegetable mixture.
- Preheat your broiler.
- Allow the frittata to sit over a very low flame until set.
- Place the pan under the broiler to brown the top.
- Remove from the broiler and place the frittata on a serving plate.
- Serve warm or cold. Makes about 4 servings.
The recipe stays.