Thursday, September 24, 2009

Vegetable Frittata

Soup is one of my favorite cheap, comfort food meals. It's a "chop and drop" kind of meal. By "chop and drop" I mean you chop up whatever vegetables you have in the fridge and drop it into the pot. I have now discovered that frittata is a great "chop and drop" meal too. What is frittata? I suppose it's like a crustless quiche that's cooked mostly on the stove. Here's my recipe.

Vegetable Frittata
  • 4 tablespoons olive oil

  • 1 potato, peeled and diced

  • 1/2 onion, chopped

  • 2 garlic cloves, minced

  • salt and pepper

  • 6 eggs

  • 1/4 cup milk

  • 1/4 cup grated parmesan

  • 2 tablespoons chopped basil

  • 2 morning star italian sausages (optional)

  • 1 cup frozen mixed veggies

Heat oil in a heavy skillet on medium heat. Add potato, onion, mixed vegetables, sausage, and garlic. Season with salt and pepper. Saute until potato is golden and crisp (about 7-10 minutes). Preheat broiler. Whisk eggs, milk, parmesan, and basil in a bowl. Stir the egg mixture into the veggie mixture. Cook until egg mixture is almost set. Place the skillet under the broiler for about 4 minutes, until the top is golden.

A few tips about this recipe:
  • Frittata is good for breakfast, lunch, or dinner.
  • Use my recipe as a base. Experiment. Throw in whatever vegetables, fake meat, or cheese that you have in the fridge.
  • Make sure whatever pan or skillet you use doesn't have plastic on the handle because it will melt under the broiler.

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