Frittata, A Slice of Leftover Heaven
I love leftovers. One of the best ways to make something new again is to create a frittata by reworking what is left over from last nights dinner. Frittatas are simple to make and with a few easy guidelines you can make one out of what is in your refrigerator.
Eggs and Milk, that’s it!
And the best part, if you don’t have milk it will work anyway. It’s magic. You cannot mess this up.
12″ ovenproof skillet
6 eggs (use 8 eggs if you are skipping the milk)
1/2 cup milk or half and half at room temperature
butter to coat the bottom of the skillet
If you would like to turn the frittata into a popover, whisk in 1/2 cup of flour to the egg and milk mixture and your frittat will now “puff up”, very impressive!
salt and pepper
The rest is up to you! add a cup of cheese, leftover vegetables, leftover meat or bacon, tomatoes if you like them and, and and…
Heat oven and skillet to 400° F. Whisk eggs, milk, Salt and Pepper, add 1/2 cup of the cheese of your choice if you choose to add cheese. Remove hot pan from preheated oven and melt the butter. Add vegetables and meat and pour in the egg mixture. Put back into the oven and bake for 15 minutes or until set. Add remaining cheese, return to the oven until cheese is melted. Add a tossed salad and voilà, dinner tonight.
As an example, here is the frittata I made for lunch today:
egg and milk mixture
1 1/2 cups left over taco meat
1 cup cheddar cheese
8-10 diced cherry tomatoes
Following the instructions above, pictured is the finished results.
This was a “popover” made with broccoli, Monterrey jack and Parmesan cheese. Slightly different results obtained by adding flour. Egg consistency is more “airy”.