Saturday, November 8, 2008

Clean out the frig Fritatta

Whenever we're gone for awhile, it's always a mad dash to "save" what we can of the produce left behind. This may seem weird...no, we don't eat the moldy, rotten vegetables, but sometimes we have a lot of vegetables that need used up in a hurry. This recipe is the perfect catch all with tons of varieties that could be made. I found the concept of a fritatta on the Rachael Ray website. This recipe went over with flying colors with everyone from the boys to Cody! It was especially good with the red potatoes sent home from Grandpa's garden!

Vegetable Fritatta

  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 2 large red skinned potatoes, cut in half and thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, chopped
  • 8 extra-large eggs
  • 1/4 cup milk
  • vegetables--peppers, spinach, etc.
  • salt and pepper to taste
  • 1/2 c. cheddar cheese, grated
Preheat oven to 400°F. Heat olive oil in a skillet. Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes or until the potatoes are tender. Add the garlic and continue to cook for 1 minute. (If skillet is not oven-safe, put potatoes in a pre-heated baking dish. Then follow the rest of the recipe directions.)
Beat eggs together with milk. Whisk in the salt and pepper. Stir in vegetables. Pour the eggs over the filling. Sprinkle with the cheese and transfer to the oven. Cook until top is deep golden brown. Remove let stand 5 minutes. Cut into wedges and serve.

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