A Recipe from Rebecca
This recipe demonstrates my basic approach to food. I see what I have in my refrigerator, freezer or pantry and go to work. I live alone, so whatever I make, I plan to get at least two meals from it.
Once you realize the versatility of frittatas, they will become among the go-to meals for eating in a hurry.
Heat oven to 400 degrees.
Ingredients for base:
2–3 potatoes: leftovers work well – dice into ½ inch pieces
1 onion: chopped
2 cups washed greens: spinach, kale or chard or mixture
¼ cup chopped sun-dried tomatoes or olives or both
1 cup mushrooms: Trader Joe’s has a terrific frozen mushroom mixture that just needs heating
1 cup protein: diced chicken, bacon, cooked edamame or other proteins
Salt and pepper
In a 10” oven-safe frying pan, sauté potatoes and onions until the potatoes are cooked through and the onions translucent. Add the other ingredients and let cook for a few minutes until the greens are wilted and cooked and the rest of the ingredients heated through.
Egg and cheese layer:
2 T. milk or cream
2 T. chopped Fresh herbs: dill and tarragon are both terrific with eggs or 1 tsp of dried oregano or basil
1 Cup grated cheese: Cheddar, Feta, Swiss, Jack, crumbled goat cheese – whatever you’ve got, you can use them together or separately.
Mix together eggs, cream, herbs and dash of hot sauce if you feel inclined.
Pour egg mixture over the cooked base and sprinkle the cheese evenly over it all.
Leave the eggs on the burner until the bottom sets.
Transfer pan to middle shelf of heated oven.
Cook for 10 minutes until the eggs are almost set.
Turn broiler on and pay attention while the cheese melts and browns slightly. Usually takes about 5 minutes but keep an eye on it.
Remove from oven and let sit for a few minutes.
Serve hot or at room temperature.
Serves two as main dish.