The Everything Frittata: The Pizza Alternative to Friday Night
A few months ago I was staring into our nearly bare fridge at the end of the week trying to decide what to whip up for dinner. Eggs are my standby for when something with our menu doesn't work out. They're quick to cook and everyone enjoys them in my family. Plus, they are catchalls.
Knowing we had a handful of leftover vegetables and potatoes, I ran through the possibilities: Omelets, scrambled eggs, and finally I suggested to my husband that we throw together a frittata to make it easy. Everything goes in one pan, so there's no waiting for multiple servings to be finished. With a family of six, this is an important consideration when we want everyone to sit down and eat together at the same time.
Frittatas can be a great alternative to the end of your week and a great break from pizza, making use of all those random leftover vegetables or just the odds and ends: a bit of onion, a handful of spinach, a leftover tomato. It gathers them together and turns itself into breakfast-for-dinner in no time at all.
The Everything Frittata
- 1-2 cups leftover vegetables
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup ricotta
- 7 large eggs
- 3/4 teaspoon kosher salt
- Pepper to taste
- 1/4 cup cheese, shredded or crumbled (optional
- 2 tablespoons fresh chives, chopped finely (optional)
Preheat your broiler. If your vegetables are not cooked, heat the oil in a large skillet and sauté them until cooked. Beat together ricotta, eggs and kosher salt and pepper in a separate bowl. Set aside.
Spread the vegetables in the bottom of the pan and pour egg and ricotta mixture over them. Cover and cook 8 minutes on medium heat until eggs are nearly set. Remove lid and place under broiler, about 5 inches from the heat source, for 5-6 minutes or until top begins to brown evenly.
Remove from oven and immediately top with cheese and chives. Slice into wedges and serve.