Monday, 22 October 2012
One of the things I'm learning about being frugal in the kitchen is the value of all the tiny portions of leftovers that some cooks might just throw away, and eggs.
A few tablespoons of leftover mashed squash, a spoonful of sauteed peppers and onions, a handful of chopped spinach - and voila! Frittata. The extras can be anything you happen to have left in your fridge. A cup of rice. Steamed broccoli. You could even strain leftover chunky soup and throw that in there too.
Once you have your leftovers gathered, whisk some eggs in a bowl. I'd say don't go fewer than 4, but it depends on your pan size and how many people you're trying to feed. Around 1 1/2 eggs per person. To the eggs add a generous splash of cream or milk (if you have some), a large grating of cheese (whatever kind you have!) and season well with salt and pepper.
Heat up an oven proof skillet and turn your oven to 375'. Over medium-high heat, add a dollop of butter - or even better, bacon fat! - and add your veggies once it's hot, just to give them a head start on warming up. Once they're reheated, switch the heat to medium-low and add your eggs. Let it bubble for a few seconds, just until a 'crust' starts to form on the bottom. Then pop that thing in the oven and bake for 20-30 minutes, depending how big you frittata is. It's done when it stops jiggling. Ta-da! A frugal lunch that is healthy and delicious!