Fast. Friendly. Frittata.
May 5, 2009 9:43 am
Updated: May 5, 2009 7:21 pm
Monday night dinner is usually a clean-out-the-fridge affair. And knowing that I’d be cooking on Tuesday for Cinco de Mayo, I was especially motivated to use up the accumulated odds and ends from the weekend. Too bad the guys already ate almost everything in sight. Must have had something to do with refueling after another round of enforced labor in the garden. But there was still enough in there to make a frittata.
Ingredients
3 small red potatoes, thinly sliced
2 tablespoons unsalted butter
1 teaspoon dried thyme
Salt & pepper to taste
4 slices bacon, chopped
½ onion, diced
8 mushrooms, sliced
1 medium tomato, seeded and diced
6 eggs, beaten
1 cup shredded cheese of your choice
Directions
Place the potatoes, butter, thyme, salt and pepper in a 10-inch non-stick skillet. Cover with water and simmer until water is evaporated and the potatoes are tender and sizzling in the butter. Note: use a non-stick skillet that can go under the broiler. You'll see why later.
While the potatoes are bubbling away, cook the bacon in another pan over medium heat until it’s just starting to crisp, then add the onions. Cook until tender, about 10 minutes. Add mushrooms and cook until they’re just the way you like them. Spoon onion/bacon/mushroom mixture over the finished potatoes. Add the tomatoes.
Heat the broiler. Pour beaten eggs and cheese over everything in the skillet. Cover and cook over medium low heat until the eggs start setting at the edges. The center will still be jiggly and wet. Now here’s the fun part. Uncover the pan and slide the skillet under the broiler. Don’t walk away. Watch the eggs as they puff up and brown. Oh yeah.
I served it up hot with my usual big green salad and some leftover flat bread. The boys broke into the Cinco de Mayo sour cream and spooned some on their frittatas, too.
Fast: this satisfying supper took less than 30 minutes from start to serve.
Friendly: almost anything in your fridge is welcome in the open arms of frittata-land.
Still with me? Now it's your turn to tell me about your clean-out-the fridge dinners and your favorite frittata combos, if you’ve got any.
Thanks for the visit, and happy cooking!
Happy frittata!
