Economy of ingredients has been an important focus for me lately. When you’re eating in restaurants a lot, as I have a tendency to do when my life gets stupid busy, you lose a gauge for how much an appropriate portion size for you is as well as how many of which ingredients comprise the larger portions you’re consuming. It’s easy, then, when you (ostensibly) return to your own kitchen, to go way overboard with ingredients. This can happen even if you’re working from a recipe. For home cooks like me who tend to just start pitching stuff in pots, well, sometimes you end up with a ridiculous amount of food. That can lead quickly to moldy leftovers because, really, who cares to eat ten servings of Quinoa Minestrone or Mama Hummus over the course of five days. I love the stuff, but I’ll be the first to state categorically “NOT ME!” (And, believe me, I can put away some Mama Hummus!) None of us wants to know we’ve wasted not only food, but the money and time required to prepare it, too.
Stand-by recipes, then, become vital go-tos as we near the end of our own unique buying cycles – these are recipes I call upon that are versatile enough to allow for unending variety in the amount of each required element along with the capacity to utilize most any remainder ingredients.
Enter the Almighty Frittata! When it’s almost time to go to the grocery store, but you absolutely need to use up what you have on hand before then, frittatas are a nearly perfect vehicle. I only add the caveat “nearly” because they’ll obviously not be an option if you don’t eat eggs; however, if you do, these meals-in-a-pan are wonderful!
Back to the portion control, frittatas are useful in two ways. First off, the size of your pan largely dictates how much total frittata you can make. I usually use a deep-sided frying pan that has a well-fitting lid. Secondly, you can use just about any leftover ingredient, raw or pre-cooked, in the making of these beauties. I usually find mine filled with onion (there’s ALWAYS an onion around), some variety of peppers, and often enough yellow or zucchini squash. Once upon a day, there was a good portion of cooked hamburger crumbles, though not so much for me anymore. A little cooked, leftover quinoa would be an excellent protein replacement for meat.
Here’s the key: it doesn’t have to be much of anything! An eighth of a cup of diced bell peppers, a quarter of a diced onion, half a cup of meat – really any veggie you can slice, dice, chop or grate!
Perusing my crisper drawer yesterday, I actually found a couple ingredients I’d never used in a frittata before. Et voila! The Caulifrittata was born!
1 cup of cauliflower crowns, chopped fairly small
1/8 cup shredded carrots
1/4 cup bell peppers, diced (whatever color you happen to have is fine)
1/8 cup onions, diced (again, whatever type you have on hand)
2-3 organic eggs, lightly beaten
Splash of milk mixed into eggs (optional)
Handful of shredded cheese (optional)
Seasoning blend of your choice
Sauté the veggies in an oil of your choice (I prefer extra virgin coconut oil most of the time) until the cauliflower starting losing their opacity. Using a spatula, move the veggies toward the middle of the pan in an even layer, leaving about an inch around the edges of the pan. Sprinkle on a seasoning blend and add some cheese if you are so inclined (I used Veggie Shreds). Allow the cheese to melt only a little then pour the egg mixture in the center. Turn the pan so the egg gets evenly distributed then push some of the veggies back toward the edges. Turn the heat very low and cover.
Check after about 15-20 minutes – when the edges look set but the center is still “wet”, drain off any excess liquid (mostly water from the cauliflower) using a large spatula to hold the frittata in the pan then continue to cook uncovered for another 5-10 minutes. When the top looks pretty firm and the edges nice and brown, turn off the heat and allow the frittata to rest on the stove for a few minutes. Slice, serve and enjoy!
Servings: 2-4, depending on your appetite!
This recipe is great as a make-ahead, too, because it travels well and heats very quickly in a microwave. Also, it’s easy to enjoy for ANY meal of the day.
What ingredients do you always find you have on hand prior to a grocery store trip? Would they be good in a frittata? Dare to get funky and give them a try!