Sunday, February 20, 2011
Sunday Morning Kitchen Sink Frittata!
Second thought: I really like cheese. And eggs. And sauteed vegetables.
So what if ... you combine those things? Including the odds and ends in your fridge that aren't enough to make a proper recipe. And the spinach that's about to become a science experiment in your refrigerator? And those artisan cheese curds that you bought at the Farmers Market that were cool in theory but lack flavor otherwise?
That's how you come up with a Sunday Morning Kitchen Sink Frittata! The exclamation point is extremely necessary.
This was instinctual, so there are no exact measurements ... just a sense of what would taste good.
Preheat oven to 400.
Grease pie tin, muffin tins or in my case - the scone pan my mama gave me for Christmas. (I have not actually made scones yet, but I wanted individual servings that I could wrap up and freeze for meals throughout the week.)
Broccoli florets, rough chop (probably about one cup)
Cauliflower florets, rough chop (also about one cup)
1 clove garlic, minced
Button mushrooms, sliced (1/2 package)
Salt and pepper
Saute these together in a skillet with olive oil, until the mushrooms are lightly browned. Wilt in handfuls of spinach (I had about 3/4 package of bagged spinach that I needed to use.)
splash of milk
1 T. dijon mustard (**totally optional)
more salt and pepper
While the veg cooks, whisk together six eggs with a splash of milk, mustard and salt and pepper. When the vegetables are finished, fold them into the egg mixture. This is where I added about a handful of the crappy artisan cheese curds I acquired recently.
Spoon evenly into prepared dish. Top with cheese - in my case, it was a handful of parmesan and some leftover Swiss cheese I had (about 1/4 c.). Bake in oven for 25-30 minutes, until top is set and lightly browned.
Currently, the leftover wedges are cooling on a rack upstairs. I want to make sure they are totally cool and that the bottoms are not soggy so I can wrap them up individually and freeze them. I'll let you know how they reheat.