Use-It-Up Frittata Recipe | Bon Appétit

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Downside: You’ve obtained a few leftover aspect dishes stacked within the fridge and don’t know what to do with them. Resolution: This straightforward frittata recipe, which lets you rework the stays of meals that after had 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 may if you happen to wished it to) and no crust (taking a look at you, quiche), it’s simply tailored to go well with any dietary necessities: Gluten-free? Don’t use wheat-based grains! Dairy-free? Skip the cheese!

Almost any combo of roasted greens, cooked grains, and cheese (or no cheese) will do right here. Should you want some pairing inspiration, take into account the next combos: zucchini + farro + Gruyère. Cherry tomatoes + wheat berries + goat cheese. Purple bell peppers + rice + feta. Corn + quinoa + cotija or Parmesan cheese. And, if you happen to’re out of grains, however have roasted or boiled potatoes readily available, know that these make a fantastic add-in, too.

It’s vital to make use of a non-stick pan or a well-seasoned cast-iron skillet right here—nobody loves a stuck-on frittata. Cooking this dish completely on a stovetop and flipping it like a Spanish tortilla permits you to get brown edges on all sides whereas sustaining a custardy middle. 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.

Editor’s notice: The recipe was initially printed in July 2017.

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