October 29, 2012
"Screw You Sandy" Fritatta
Happy Frankenstorm, Everybody! In anticipation of losing my power, I decided to use up all of my eggs and perishable veggies and make a yummy fritatta. It took 10 minutes and was totally easy. And it will be delicious room temperature so if/when the power goes out, we have something tasty to eat. Even better paired with a couple of glasses of red wine (obvi).
Whatever veggies & cheeses you have in fridge. I used.....
diced portabella mushrooms
diced red pepper
goat cheese crumbles
1 cup milk
salt, pepper, fresh herbs, paprika
Preheat oven to 375 degrees. Heat olive oil in an oven proof pan. Wilt your spinach and set aside. Sautee onion, peppers, and mushrooms until they are cooked and onions are translucent. Meanwhile, whisk your eggs, milk, spices, and herbs up in a bowl. Put all of your cooked veggies back in the pan and take off heat. Add artichokes. Pour egg mixture over the veggies. Sprinkle cheeses over the egg mixture. Don't be stingy with the cheese! Finally, put the pan in the oven for 15-20 minutes or until it's puffy and cooked. Serve directly from the pan!