Oh readers, I wish I could say I lived the glamorous life and every night was full of parties and chef's tasting menus; but in actuality there's often nights where I'm hot, tired and just want to wear my fat pants and veg out in front of some mindless TV with the AC blasting. Last night was one of those nights. Mr. S. and I had plans to hang out but nothing in particular scheduled; so we decided to stay in, throw a meal together and catch up on some True Blood. He had a few episodes from last season to watch before tuning into this season's opening episode. Usually we'd order some thai or sushi takeout on nights like these but I really needed to clean out my fridge so I offered to cook. I had all kinds of odds and ends (leftover from other recipes) accumulating in my icebox so I decided to throw together a frittata. If you've never made a frittata before you'll be amazed at how easy it is. I listed what I used in my frittata last night but frankly you can throw in whatever meat, herbs, vegetables and cheeses you have laying around in your fridge. There's no right or wrong ingredient list. Although I have to say, last night's frittata was one one damn fine frittata.

Everything-But-The-Kitchen-Sink Frittata


1 dozen eggs

1.5 cups fresh baby spinach

1/2 cup maitake mushrooms, chopped

3/4 cup sun dried tomatoes, chopped

3/4 cup leeks, white and pale green parts only, chopped

2 garlic cloves, minced

1.5 T fresh dill, chopped

1.5 T fresh lemon basil, chopped

1.5 T fresh flat leaf parsley, chopped

4 oz. goat cheese, crumbled

1 handful cheddar, grated, for garnish

2 T feta, crumbled, for garnish

1-2 T olive oil


- Preheat oven to 400 degrees F.

- In a large cast iron skillet, heat 1-2 tablespoons of olive oil over medium-high heat and saute each of your ingredients (except the cheeses).

- In a bowl, beat your eggs until smooth. Add crumbled. goat cheese. Then add sauteed ingredients. Mix well.

- Pour your egg mixture into your cast iron skillet.

- Place in oven, cook for 15-25 minutes. Frittata will be done when eggs appear set and golden.

* A few minutes before the frittata has completed cooking, sprinkle the cheddar and feta cheeses along the top and then pop it back in the oven.

There you go-easy, nutritious and gets all that crap hiding in the nether regions of your fridge cleared out. Tasty and economical, gotta love that! :)
1 Response
  1. We did this the other night - great way to use up all that damned zucchini!

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