This post is part of Beth Fish Reads' Weekend Cooking. If you have anything related to food, cookbook reviews, novel or non-fiction book reviews, recipes, movie reviews, etc., head over to Beth Fish Reads and add your post. Or, if you want to read food related posts, head over to read what some interesting people have to say about food!
I saw a few minutes of ABC TV's The Chew, and one story caught my eye. Daphne Oz, daughter of Dr. Memet Oz and co-host of the show, went into one viewer's home to help her make an easy, healthy breakfast for her family.
Daphne took one look in the fridge and put together a frittata that looked so tasty, I decided to try it myself. She found a leftover baked potato, some roasted vegetables from dinner the night before, some bruschetta and some spinach.
She heated 1 tablespoon vegetable oil in a small oven proof skillet, crushed the baked potato (skin on) into the skillet and added 1/2 cup chopped onion. Let this cook for a few minutes, then pile the roasted vegetables and spinach on top.
Whisk together 4 eggs and 1/4 cup heavy cream (or half and half), season with salt and pepper, Pour the eggs over the vegetables in the skillet, top with 1/4 cup shredded cheese, put the skillet in the oven for 8-10 minutes, until the eggs are set.
When the frittata comes out of the oven, she topped it with some bruschetta, and then served it on a mini bagel. (I served my bagels on the side.)
My sons liked the frittata, and I liked that I could use leftovers in a new dish that could be breakfast, lunch or dinner.
Daphne's complete recipe is here:
http://beta.abc.go.com/shows/the-chew/recipes/Fridge-Raid-Fritata-Daphne-Oz
What are your favorite frittata ingredients? Let me know in comments below.
