Drawback: You’ve received a few leftover aspect dishes stacked within the fridge and don’t know what to do with them. Answer: This straightforward frittata recipe, which lets you rework the stays of meals that when have been into one thing completely new. What’s extra, this stand-by egg dish is suitable for breakfast, brunch, or dinner—and even works nicely because the filling for a take-it-to-work sandwich. And since this frittata incorporates no meat (though it might when you needed it to) and no crust (taking a look at you, quiche), it’s simply tailored to swimsuit any dietary necessities: Gluten-free? Don’t use wheat-based grains! Dairy-free? Skip the cheese!
Practically any combo of roasted greens, cooked grains, and cheese (or no cheese) will do right here. In the event you want some pairing inspiration, think about the next combos: zucchini + farro + Gruyère. Cherry tomatoes + wheat berries + goat cheese. Crimson bell peppers + rice + feta. Corn + quinoa + Cotija or Parmesan cheese. And, when you’re out of grains, however have roasted or boiled potatoes readily available, know that these make an important add-in too.
It’s vital to make use of a nonstick pan or a well-seasoned cast-iron skillet right here—nobody loves a stuck-on frittata. Cooking this dish totally on a stovetop and flipping it like a Spanish tortilla permits you to get brown edges on all sides whereas sustaining a custardy heart. Too scared to flip? Merely put a lid on as soon as the eggs begin to set, flip down the warmth, and let it go for about 5 minutes or till cooked by means of.
Editor’s be aware: The recipe was initially printed in July 2017.
