Calling All Refrigerator Contents

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This past weekend was the first in a LONG time that I’ve been home.  And it feels good, especially to have time to cook.  And as breakfast food is my favorite, I have fun simply scrambling eggs or straight making shit up.  This weekend fell in the latter category.  Going by this general idea of a frittata, I threw in tons of half-empty, soon to be spoiled, contents of my fridge.

Continue reading for the next chapter in gansie vs. ricotta

Fridge Clearing Frittata

On fairly low heat, sautee 2 very small potatoes in butter and oil, and then add one very small onion ( I get these very small ingredients from the f’market and yet somehow, they still cost as much as full-sized produce!  But I love it nonetheless.)   When the potato is fairly soft, add in half of a diced red pepper.  Oh, and sprinkle with salt and pepper. Finely dice 3 cloves of garlic and1-2 serrano chilis – set a side.

In a big bowl, mix together 6 eggs, 2-3 T crema mexicana, 3 torn slices of havarti, one chopped scallion, half of a pre-cooked squash (I fried up a zucchini and a yellow squash earlier in the week for salads and had left overs.  If not cooked, add them in with the potatoes on the cast iron.  Yes, that’s a point I forgot.  Use an ovenproof pan.) Also throw in a tsp of dill (it goes a LONG way) and then, get this, a few dollops of ricotta.  Yes, ricotta.  I know I just banned it from my repertoire last week, but I had a bit left and thought I owed it another chance.  Also, the reason for all of this cheese is because I only had soy milk on hand and wasn’t sure if that would be right in a cooked egg dish.  Plus, who ever complained about too much cheese?!?!

And, by the way, the ricotta was delicious in this dish.  I’ve come to the conclusion (so far) that ricotta is best baked with tons of other stuff; it can not be relied upon on its own.  And now that I know that, I think I’ll be comfortable using it again.  Just not right away.  I’m still a bit bitter.

Once all of this is mixed together, add the garlic and serrano in the pan and let it do its thing for about 45 seconds.  Pour in the egg/crazy cheese mixture and stir just a tiny bit to incorporate all ingredients.

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Let it bake in a 350 degree oven for about 30 minutes (will depend on oven; ours is slow) and when it’s just about done, slide it under the broiler for 30 seconds.  Serve with fresh wheat bread from Breadline and Kerrygold butter (not pictured.)

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