|Simple ingredients=delicious dish|
I had a bunch of random leftover vegetables from various dishes so as I woke up disoriented from the time change, I decided to whip up a frittata with all my leftover vegetables. I hate hate hate throwing away produce, and one way to avoid that is using it asap. I try to have a plan before I buy produce, but having some leftovers is almost unavoidable.
I was surprised that I enjoyed the broccoli frittata more, but perhaps I am just in a greener mood. The frittata below was good but not perfect. I used a touch of rosemary, but next time I may use a touch more. Basil or thyme would also make a nice addition. I thought some crushed red pepper might add some nice heat and it did. Perhaps next time Ill try cayenne and see if I notice a difference. Havarti cheese would have been great with these flavors, but I still had goat cheese on hand so that's what I used.
Remember frittatas can be eaten the next day. I refrigerate mine, then leave them out about an hour before I want to eat them. It is good room temperature or re-heated in the toaster oven. They are best served the day they are made, but I think they make a fine lunch option if you have leftovers. At least this one did, that could change depending on the ingredients.
Just another fine example of how versatile the frittata is. I encourage anyone reading this to attempt your own frittata, especially with vegetables that are at risk of a sad garbage can fate. Save your vegetables! Eat them! To view my previous frittata click here: Frittata with Broccoli and Zucchini
Potato, Scallion, and Goat Cheese Frittata
The Goods: Serves 4
Hashed brown potatoes(recipe below)
1 clove of garlic, minced or pressed
2 scallions, chopped green and white parts
1/3 cup goat cheese
6 large eggs
2 tablespoons half and half
1/2 teaspoon fresh rosemary
1 tablespoon butter or earth balance
1 teaspoon sea salt
1/2 teaspoon pepper
a couple pinches of red pepper(optional, I was craving heat so add if you desire heat)
1. Preheat oven to 350 degrees.
2. Whisk eggs and half and half until blended in a medium bowl. Then whisk in scallions, goat cheese, rosemary, potatoes(make sure they aren't hot), salt, pepper and red pepper if using.
3. Heat butter and garlic in a medium saute pan(that is oven safe up to 350 degrees) on medium heat for about one minute. Then add egg mixture and cook undisturbed for 8-10 minutes, until the bottom begins to firm.
Hashed brown potatoesThe Goods: 1 serving, enough for one Frittata
1-2 medium red potatoes, peeled and cut into 1/2 cubes
1 clove of garlic
1 tablespoon butter or olive oil
1. Place potatoes in boiling water for 5 minutes. While they are cooking heat the oil(or butter) in a medium saute pan with the garlic and shallots. Cook until fragrant about 1 minute. Drain and add potatoes and cook for 15-20 minutes, stirring occasionally to evenly brown all sides. Once browned serve warm. If using in a frittata, let them cool about 5 minutes before adding them into the egg mixture