Breakfast / Cheese / Eggs / Healthy Choices / Italian Food / One-Pot Meals / Potatoes / Quick and Easy / See Hatsie Cook / Vegetables / Vegetarian / Weeknight Meals

Cook: Potato and Mushroom Frittata

All this cooking lately is generating quite a bit of leftovers.  I had leftover baked potatoes from a lunch with my mom when she was in town, a leftover portobello mushroom from Sunday Dinner and some leftover herbs that were about to go bad from everything in between.

So what do you do with a bunch of leftovers that you want to use all at once?  A Frittata, of course!

And why, oh why, have I been struggling to no avail over flipping a perfect omelette, when something as extraordinary as a Frittata was a possibility?  It’s eggs, cheese, and veggies, just like an omelette, but I don’t have to flip.  Perfect.  Now that I have an oven proof skillet, never again will I stress over making the perfect omelette.  Never, I tell you!

I cubed up the leftover baked potato and sauteed it with half a white onion and some garlic in olive oil.  While these started making my apartment smell impossibly good, I whisked up 6 eggs with some milk.  When the potatoes started to brown a bit, I poured the egg mixture over the vegetables and let them set up.  When they had sat for a while, I added some leftover Pecorino Romano cheese, some salt and pepper, and some rosemary.

Now, since this isn’t a omelette, I don’t have to worry about cooking the other side.  This is because while I was doing all this, I preheated my oven to 300 degrees.  Aren’t I clever?  Thanks.  I thought so too.  When the eggs are almost firm, but still a little jiggly on top, I transferred the entire skillet to the oven and cooked for about 12 minutes, or until the eggs no longer jiggled.  This is a firttata term.  Jiggle.  It is, really.

When I took it out of the oven, I ran a skillet around the edges to make sure it didn’t stick.  Now, you should let it sit for about 5 minutes before you cut it into triangles like a pizza.  I, however, did not.  So my slices weren’t as pretty.

But I took pictures anyway, because it was so, so good.  It was more savory than breakfast food normally is.  It was earthy, salty, and the eggs weren’t too overpowering.  I loved it, truly.

The ironic thing is, there were leftovers of the Leftovers Frittata.  However, it made a wonderful dinner last night, heated up in the microwave, and I’m about to have the last piece right now for lunch!

All my leftovers taken care of in one (lifesaving) skillet.  Really, how did I cook without an oven proof skillet?  The world will never know.

This recipe is easy and you could really put anything in it.  So versatile and so delicious.  If you have leftovers, do this immediately!

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