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Use-It-Up Frittata

Use-It-Up Frittata

Kitchen economy: Use any leftover cooked vegetables, grains, or herbs in your fridge for this frittata, then use any leftover frittata for a sandwich the next day.

Equipment

Steps

  1. Vigorously whisk 6 eggs in a medium bowl until streak-free.

  2. Add 5 oz. vegetables, ½ cup grains, 1 oz. grated cheese, and 1 Tbsp. herbs; season with salt and pepper. Mix with a rubber spatula to combine.

  3. Heat 1 Tbsp. oil in a medium nonstick skillet over medium; swirl skillet to coat with oil.

  4. Add egg mixture and cook until edges are set, about 30 seconds.

  5. Using spatula, agitate eggs by scraping bottom of skillet in a small circular motion and bringing edges toward center of pan to form large curds, then let mixture sit undisturbed until edges are set again, about 1 minute.

  6. Reduce heat to low and continue to cook, tilting skillet and lifting edges up with spatula to allow uncooked egg to flow underneath and around sides, until surface is wet but center is mostly set when you shake the pan, about 5 minutes.

  7. Shake skillet to loosen frittata. Place a large plate over skillet and invert frittata onto plate.

  8. Heat remaining 1 Tbsp. oil in skillet over medium, swirling to coat. Slide frittata back into skillet; reduce heat to low. Cook until set all the way through, about 3 minutes.

  9. Let frittata cool in skillet 5 minutes, then invert onto a cutting board.

  10. Season frittata with salt and pepper. Cut into wedges to serve.

  11. Do Ahead: Frittata can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Related Video

Use-It-Up Frittata

Reviews SectionLove this idea! My approach was a bit minimalist, I didn't use grains and just used a few added ingredients. I used 1 tomato, half a small shallot, and a few sprigs of sage I had leftover. I didn't bother with the flipping, just agitated the curds enough that it cooked through. I like my eggs on the softer side anyway.AnonymousColumbia, SC08/27/19You don’t need to flip the frittata. I simply cook the veggies, add scrambled eggs with a few tbsp of cream, pour, and cover on low-med heat. Covering allows the eggs to cook through. It comes out perfectly in 10 minutes!AnonymousPhiladelphia, Pa07/09/19This recipe doesn’t call for any milk or creme fraiche despite other BA guides vigorously talking about perfect ratios in your frittata... anyway, mine was a failure. Don’t add too many greens and don’t forget cream!AnonymousBrooklyn07/01/18Love this waste-free recipe! Thanks for the tip. #[email protected] Francisco01/11/18

  • Kosher salt
  • 3 oz. uncooked dried spaghetti (or 1-1/3 cups cooked)
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 large or 2 small shallots, trimmed, peeled, and thinly sliced crosswise
  • 2 oz. (about 2 cups lightly packed) arugula, stemmed if necessary
  • 8 large eggs (preferably at room temperature)
  • 2/3 cup heavy cream
  • Freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano (use the large holes on a box grater)
  • 2 Tbs. finely chopped fresh mint
  • 2 Tbs. chopped fresh parsley
  • 2 Tbs. sliced chives
  • Calories (kcal) : 320
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 325
  • Sodium (mg): 230
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Protein (g): 13

Difference between omelettes and frittatas

Although frittatas and omelettes are pretty similar, the main difference between the two is how the eggs are finished off. They both start with an egg, meat and veggie filling and are typically cooked on the stove top.

An omelette is typically made for 1 person and is flipped and finished off on the stove. A frittata is made for a crowd and is first cooked on the stove top, then finished off in the oven. You do not flip frittatas…you let them cook all the way through in the oven.


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I live, work, and play in what was just voted the best city in the U.S. to live in - PITTSBURGH! I love everything Pittsburgh related and hope to help strengthen my region by promoting sustainable, local living. In 2013, I graduated with my Master of Science in Sustainable Systems. I am currently in training for my first half marathon - the Dicks Sporting Goods Pittsburgh Marathon!!

Please keep in mind that all opinions expressed here are my own. :)

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.


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PASTA FRITTATA

1/2 lb. vermicelli, spaghetti or linguine

6 T. unsalted butter

1 c. grated Parmigiano Reggiano cheese

4 large eggs

2 c. chopped ham

1/2 c. minced basil

1/4 c. minced parsley

Salt and pepper to taste

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In a separate bowl, beat the eggs until frothy stir in the ham, basil and parsley and add salt and pepper to taste. Pour the mixture over the pasta and stir to combine well. Set aside.

In a 12-inch non-stick frying pan, melt the remaining butter over medium heat. Add the vermicelli mixture smoothing it out with a wooden spoon so it is an even thickness. Cook until the mixture holds together as one piece when the pan is shaken. Place a plate larger than the diameter of the pan over the top of the vermicelli and flip it out onto the plate. Return the vermicelli to the pan to finish cooking the underside.


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8 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon olive oil
2 small leeks, white and light green parts halved and sliced 1/2-inch thick
1 small red bell pepper, seeded and chopped
31/2 cup freshly chopped kale
11/2 cups shaved Parmesan cheese
1/2 cup soft goat or crumbled feta cheese

1. Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs, milk, salt and pepper set aside.

2. In a 10-inch ovenproof skillet heat oil over medium heat. Add leeks and red pepper sauté until softened, about 5 minutes. Stir in kale and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour eggs over vegetable mixture. Sprinkle evenly with cheese. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.

3. Place skillet in oven. Bake frittata 12 to 15 minutes or until almost set in center. Turn broiler on high broil frittata 2 minutes more or until top is golden brown, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.


Watch the video: Use It Up and Wear It Out 12 Single Edit (January 2022).