Empty-the-Fridge Frittata
I watched an online video a few months ago of Mark Bittman, of NYTimes.com, doing one of his minimalist cooking episodes. I can't find the video and I can't remember the title but it was something along the lines of leftover frittata. Today I decided to do my own version of this trying to use up a few ingredients that were on their last legs and called it
Empty-the-Fridge Frittata
4 tbsp olive oil, divided
1 package mushrooms, quartered
1/2 shallot, thinly sliced
1/2 onion chopped
1 cup frozen hashbrowns
8 eggs
1 cup shredded swiss cheese
2 tbsp chopped chives
1 cup chopped tomatoes
Heat broiler.
Heat 2 tbsp olive oil in pan and saute mushrooms until golden brown. In the last 2 minutes add the sliced shallot. Meantime whisk eggs and stir in shredded cheese. Remove mushrooms to a plate. Heat remaining 2 tbsp olive oil and add chopped onions, saute until a pale brown and add frozen hashbrowns. Continue cooking until hashbrowns start to turn brown and return mushrooms to pan. Turn heat to very low and add egg mixure. Cover and cook for 10 minutes on low heat. Remove from heat and sprinkle chives and tomatoes on top. Put under broiler and cook until set and browned. Serve with a salad.
If you've read previous posts you know I love frittatas. They are cheap, filling, and almost anything can be added. This is a great way to combine leftovers in your fridge to create a tasty and filling meal. An 8-egg frittata serves the two of us for dinner and leaves leftovers for the next day's lunch.
Empty-the-Fridge Frittata
4 tbsp olive oil, divided
1 package mushrooms, quartered
1/2 shallot, thinly sliced
1/2 onion chopped
1 cup frozen hashbrowns
8 eggs
1 cup shredded swiss cheese
2 tbsp chopped chives
1 cup chopped tomatoes
Heat broiler.
Heat 2 tbsp olive oil in pan and saute mushrooms until golden brown. In the last 2 minutes add the sliced shallot. Meantime whisk eggs and stir in shredded cheese. Remove mushrooms to a plate. Heat remaining 2 tbsp olive oil and add chopped onions, saute until a pale brown and add frozen hashbrowns. Continue cooking until hashbrowns start to turn brown and return mushrooms to pan. Turn heat to very low and add egg mixure. Cover and cook for 10 minutes on low heat. Remove from heat and sprinkle chives and tomatoes on top. Put under broiler and cook until set and browned. Serve with a salad.
If you've read previous posts you know I love frittatas. They are cheap, filling, and almost anything can be added. This is a great way to combine leftovers in your fridge to create a tasty and filling meal. An 8-egg frittata serves the two of us for dinner and leaves leftovers for the next day's lunch.