I am trying to find interesting and tasty ways to eat healthy and use up my leftovers. As the mother of 6 and the Grammy of “almost” 13, I have a lifelong habit of cooking things in large batches. This has become problematic for me as I struggle to cook as well for 2 as I once did for 8.
A frittata is a great way to incorporate some of those meatless meals into my diet, while at the same time using up leftovers in a flavorful and interesting way. It’s always a challenge to make leftovers taste like you’ve just cooked them!
1/3 cup milk or cream
3/4 cup shredded cheese of your choice (mozzarella or cheddar are great options), plus about another cup for topping
2 tablespoons olive oil
1 small onion, diced
1-2 cloves garlic, minced
2 cups filling of your choice (choose pre-cooked veggies, meats such as ham or bacon, etc.)
Preheat oven to 375 degrees. In a mixing bowl, whisk the eggs, cream and 3/4 cheese. Season with salt, pepper and other seasonings of your choice. (Note: Be cautious about how much salt you add. You may need to adjust the salt used if you choose a variety of cheese, such as parmesan or feta, that are naturally salty cheeses.)
In a large cast iron skillet over medium heat, add and heat the olive oil. Add the onion and cook until it begins to look translucent. Add the garlic and continue cooking for another minute. Add any raw mushrooms that need to be cooked according to how much time they will need to become tender (for instance, broccoli will need longer than spinach, for example.) The point is to ensure that most of the water has had a chance to cook out of the veggies and that they’re fork tender before adding the egg mixture.
Pour the egg mixture into the skillet with the prepared filling ingredients. Add the remaining cheese to the top. Transfer skillet to the oven.
Bake until eggs are just set 12-15 minutes.