"A frittata, an Italian flat omelet, can be made with limitless choices of vegetables and herbs and is a quick and healthy dish for any meal. Just about any leftover cooked vegetables can be added as long as they do not contain a lot of water."
-from Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero
Makes 6 Servings
3 tablespoons olive oil
1 medium potato, peeled and cut into small chunks
1/2 to 3/4 cup sliced fresh shiitake and oyster mushrooms
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped scallions, white and light green parts
2 cups leftover roasted vegetables (such as onions, carrots, celery and butternut squash)
3 or 4 wedges leftover roasted acorn or butternut squash
1 cup crumbled goat cheese, or other cheese on hand
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Heat the olive oil in a 14-inch ovenproof nonstick skillet over medium-high heat. Add the potato and mushrooms and cook, tossing or stirring often, until they are lightly browned, about 7 minutes. Add the parsley, scallions and leftover vegetables and cook to heat them up, about 5 minutes. While the vegetables are heating, lightly beat the eggs in a medium bowl. Arrange the vegetables so that they're evenly distributed in the skillet, and pour the eggs over them. Cook over medium-high heat, using a spatula or wooden spoon to gently pull the edges of the eggs toward the center and rotating the skillet to allow the uncooked egg to move to the edges. In a minute or so the eggs will start to look about midway set. Reduce the heat to low. Arrange the wedges of roasted acorn squash in a decorative pattern on top of the frittata. Sprinkle the goat cheese over the surface, and season with salt and pepper to taste. Bake the frittata in the oven until puffed up and beautifully browned, 15 to 20 minutes. Serve hot from the oven or at room temperature. Cut wedges directly from the skillet or slide the frittata onto a serving platter and then slice.
The frittata needs nothing more than a salad to complete a satisfying meal.
Vegetables: Frittatas are great platforms for all kinds of leftover vegetables, or of course you can cook the vegetables from scratch. The main issue is to make sure the vegetables are not too watery. If you use fresh zucchini, for example, sauté it well to reduce the amount of water that the vegetable will give off when its cooking with the eggs.
Fall/winter: Use butternut squash, radicchio, endive, escarole and dark hearty greens (spinach, kale, collards).
Spring: Try artichokes, asparagus, chives, fava beans, peas, mushrooms, radishes, spinach, spring onions and watercress.
Summer: Use basil, eggplant, peppers, summer squash, all types of tomatoes.
Now were talking about leftovers of leftovers! Frittatas really are best eaten the day theyre made, but they do reheat beautifully if you're tempted to save a piece for lunch the next day.
Eggs are a delicious and high-quality protein source. If your budget permits, select omega-3-rich eggs; omega 3s are great for your skin and overall health.
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