RECIPE: MAKE AN EVERYTHING IN THE FRIDGE FRITTATA

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.

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EVERYTHING IN THE FRIDGE FRITTATA

INGREDIENTS

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

DIRECTIONS:

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.

MY TOP 5 BISCUIT RECIPES FOR NATIONAL BISCUITS AND GRAVY DAY

FEBRUARY 21 IS NATIONAL BISCUITS AND GRAVY DAY!

What could be a better way to start the weekend than with biscuits and gravy? Here are four of my favorite biscuit recipes from my blog and a very entertaining interview with Alton Brown by William Shatner as Alton makes biscuits and gravy. His famous Ma Mae's biscuit and gravy recipe is below.

MOM'S WEEKNIGHT BUTTERMILK BISCUITS The recipe my mom made most often. While she never wrote it down, I made these with her so many times, I doubt I will ever forget how to make them. Get the recipe...

THREE INGREDIENT WHIPPING CREAM BISCUITS My mom would make these biscuits at times if she wanted to serve Strawberry Shortcake and had no cake. They are not sweet but certainly sweeter than buttermilk biscuits. Get the recipe...

BACON CHEDDAR BISCUITS While the texture of these wonderful bites is more like a muffin than a biscuit, take care to make them when you have a crowd or you will eat the entire batch. Get the recipe...

BISCUITS AND CHOCOLATE GRAVY It is said that women living on farms around North Alabama would make chocolate gravy for leftover breakfast biscuits as a treat for the children when they could not afford sweets or desserts. Now, they are more of a brunch item. Made with cocoa and sugar, they are affordable yet rustic decadence. Get the recipe...

RECIPE: MOM'S TRADITIONAL SOUTHERN BUTTERMILK BISCUITS

Growing up, we always had homemade biscuits, cornbread, or rolls with our supper. My mom would make these biscuits for supper most nights or for breakfast on Saturday. She must have made thousands of them; if her biscuit pan could only talk! There were always a few on the stove. We loved to split and toast the leftovers and drizzle them with honey for a sweet treat. Since we were a family of six, my mom would roll these out thinner than the kind of biscuits folks like today… but I still prefer a thin biscuit because that’s what I grew up with. If you like them super fluffy, roll them out thicker. If you like them with “flaky layers” - you need to roll out your dough and then and fold them over multiple times (it is called “laminating” the dough like it is done for croissants) to get that result. I fold like a letter going into an envelope— in thirds. Then into a small square. Roll and repeat at least 3-4 times. But I chill the dough prior to baking.

If, like me, you like them on the thinner side, then follow the directions below. Happy rolling! xo

MOM'S SOUTHERN BUTTERMILK BISCUITS

Prep Time: 10 minutes   Cook Time: 15 minutes

DIRECTIONS:

½ cup cold butter (one stick)

2 cups self-rising flour

¾ cup buttermilk

3 tablespoons butter, melted

Preheat oven to 450 degrees F.

Cut the butter into the flour using a pastry cutter or fork. Add the buttermilk. Stir just until moistened. Turn out onto a floured work surface. Flour rolling pin. Knead 3-4 times. Roll dough ¾” thick. Cut with a 2” circle biscuit cutter that you flour between each cut. Place on a greased baking sheet about 1/4" apart for fluffy biscuits. Separate them by 1" for a crisper biscuit. Brush with melted butter and bake for 12-14 minutes or until golden brown.

Makes about a dozen.