As a student I found it tricky to keep track of the food I had in the fridge. Much of it spoiled because I’d forgotten it was in there or simply didn’t know what to make with it.
If you find yourself drawing blanks about what to make with food you’d rather not waste, cook a frittata.
What’s a frittata?
It’s an egg-based Italian dish. It looks like a deep dish pizza and is fairly straight forward to make.
The frittata recipe I have for you today is made using frozen hash browns (about 2 cups) and frozen chopped vegetables (about 1/2 cup) with a mild case of freezer burn.
I call this recipe Frittata dal Congelatore (Translation: Frittata from the Freezer). Or you can just call it Hash Brown Frittata.
Frittata recipes typically start with cracking 6 eggs in a bowl.
I used to crack eggs on the side of the bowl. Then I saw Anna Olson from Food Network Canada cracking them on a flat surface. At first my inside voice whispered “that’s weird”. Then she explained denting the egg reduces the chance of getting tiny pieces of shell in your bowl because you’re not forcing the shell into the yolk. Then I thought “that’s smart”.
Once the eggs are cracked and in the bowl, add a 1/4 cup of milk and season with a pinch of salt and pepper. Whisk it together.
What Ingredients Taste Good in a Frittata?
If you think the slightly spoiled food from your fridge or freezer would taste good in an omelette (or on top of a pizza), it’ll be good in a frittata.
If you’re happen to be adding hash browns and frozen veggies to your frittata, brown them in a large skillet for about 6 minutes in 1/2 tablespoon of canola oil over medium heat.
Once the hash browns and veggies are heated though, add the eggs. Poke the mixture in a few places to help the egg mixture seep between the hash browns. Cover with a lid, reduce the heat to medium low and cook until the eggs are almost set, about 6 to 7 minutes.
Like any good omelette a frittata is naked without cheese!
Once the eggs are set, sprinkle on 1 cup of cheese. Remove the skillet from the heat, cover with the lid and let it sit until cheese is melted, about 2 minutes.
When the cheese is melted, you’re slightly spoiled food (I mean frittata) is ready for eating. Loosen the edges from the skillet with a knife and slide it out onto a cutting board. Cut into wedges and enjoy your meal. This frittata is extra good with salsa on top!
If you’d like to spread the word about how to use up leftovers in a frittata, print 100 copies of this post and hand them out to your friends, teaching assistants, professors, campus cops and creepy strangers on the bus. Or just share it on Facebook or Pin it Pinterest (yeah…that’d be much easier) Cheers!