It's time to dust off your sorry self and leave those Oaties behind; you can upgrade your evening breakfast into a respectable supper, even if all you have are various vegetable scraps in the fridge.
Meet the frittata, an Italian word for omelet, but I really like to think of it as more of an egg pie. Unlike its cousin, the fussy quiche, the frittata does not require a crust, cream or a lot of time. For the fixins, think one egg per person, plus any combination of veggies and herbs that rock your world (or that are screaming from the crisper). A few diced potatoes, when steamed in advance, transform into melty little nuggets once nestled inside the eggs, which, by the way, love a cast-iron skillet. With specks of herby greens and diced veggies, your end result, which gets a golden coat of broiled cheese, looks like a stained-glass window.
All of this color and glamour can be yours in 30 minutes. Once you realize how easy dinner can be, you can invite all of your cereal-eating friends over for a weeknight frittata fiesta.
Below are guidelines, not rules. Have fun with this dish and experiment.
1/2 medium onion, diced
2 cloves garlic, chopped
1 medium red bell pepper, diced
1/2 potato per serving, diced and steamed or par-boiled
Approximately one egg per serving (you may substitute half the amount of whole eggs with egg whites for a lower-cholesterol option), lightly beaten and seasoned with salt and pepper
1/2 cup chopped fresh parsley or dill
Fresh thyme leaves, to taste
Salt and pepper to taste
Grated parmigiano, fontina or pecorino, for sprinkling
Saute onion, garlic and pepper in olive oil over medium heat. Add cooked diced potatoes and mix ingredients with a wooden spoon.
Add beaten eggs; your pan will look like a pool of eggs. Add herbs. Cover and cook over low-medium heat, until the mixture is almost set, about 12 minutes. If using cheese, sprinkle on top and place entire pan under broiler to brown the top, about three minutes.
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