When I was growing up, my mom would often make breakfast for Sunday supper. It is something I like to do even now. Another thing I like to do is to find a way to clean out some of the odds and ends in the fridge so they don't go to waste. This recipe accomplishes both of those things... plus it is super simple! Why not look around your fridge, see what you have, and make a frittata for supper tonight? It is also a perfect dish for brunch or lunch- just add a salad.
The basics for this dish are eggs, potatoes, and vegetables... any kind. I always throw leftover potatoes into the frittata but if you don't have leftovers, dice the potatoes, toss them with olive oil, salt and pepper and then roast them a bit to soften them before you add them to the eggs. You can toss in asparagus, zucchini, squash, mushrooms, or any other vegetable you happen to have around.
EVERYTHING IN THE FRIDGE FRITTATA
6-7 eggs (the number of eggs depends on the size of your skillet. I have a large 10" cast iron skillet so it requires more eggs)
2 tablespoons olive oil
1/2 cup onion, diced small
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 medium potato, diced (use a pre-cooked potato or cook it before adding)
1 tomato diced or cherry tomatoes, halved
1/2 cup cheese + more for the top--use any kind of cheese, grated or crumbled (I often use several different kinds to use up the little bits left in the fridge)
Bacon, pancetta, or sausage, cooked
1 teaspoon kosher salt
1 teaspoon fresh thyme, chopped fine
1/4 teaspoon ground black pepper
Preheat oven to broil.
Beat the eggs until frothy. Set aside. Heat up the oil over medium-high heat in a cast iron or oven-proof skillet. Add the onion, veggies, and sauté until golden brown. Add the potatoes, if you've roasted them or had leftovers. Add the eggs. Swirl the eggs around the pan to make sure they evenly cover the other ingredients.
As the edges start to cook, loosen them with a spatula or butter knife to disperse the liquid in the center. After the eggs start to firm, put the pan into the oven and broil 3 minutes or so until the eggs are almost completely set. Remove the frittata and add a bit of cheese on the top, if you like... and who doesn't... return to the oven until it is golden brown, about 1 minute or less.
Remove and slice into wedges. Garnish with bacon crumbles, scallion, or anything else you've used in your frittata.