Lots of good things have been happening. Sometimes when lots of good things happen I go out to eat more often and/or time for grocery shopping is eroded. End result the refrigerator becomes frighteningly odds-and-endsy.
This morning I realized that my eggs’ sell by date was 5 days ago.
No no no no no. Don’t throw them out. Put the egg in water that is ‘over its head.’ Bad eggs will float (they are very old and lots of air has gotten in making them float). Good eggs will not. Eggs that stand on end are fine.
Oh! Awesome! I don’t have to throw the eggs out. But I don’t want to eat 5 eggs right now.
Good point. What else you got on hand? Well, I made a really foolish amount of rice last week and only ate like a third of it.
Good news, you can make a FRITTATA. Fast, easy, forgiving, tasty and fun to say.
- Preheat the oven to 375 F
- Lightly beat the eggs with some milk, a pinch salt, a grind of pepper. Set aside. Aim for a 1:1 ratio (by eyeball) with your egg mixture and your veg+starch combo.
- Chop your veg. 1/4 ” by 1/2″ is good for anything green. Potatoes should be pre-cooked. Onions should be slivers. Hard things like carrots should be grated. Aim for 1:1 ratio with your starch.
- Combine your veg with any cooked starch pasta, rice, potatoes (these should be diced or sliced).
- Select the right pan. It must be grease-able, able to go in the oven, and small enough that all the ingredients mixed together will come at least halfway up all sides.
- Grease the pan.
- Put in the veg starch mixture. Optional: dot or spread with any cheese.
- Pour the egg mixture over. Spread it evenly by tipping the pan or using a spatula.
- Bake for 15ish minutes. Better to take out a little wibbly in the middle still. The residual heat will finish the cooking.
- 4-10 eggs
- 1/2 to 1 TBSP milk per egg (I used 1/4 C for 5 eggs. I think 1/2 would sufficient for 10. More milk = more custard like)
- Fat – Whatever you like for greasing the pan
- Veg – Whatever you like. You can even go all veg, no starch.
- Starch – cooked rice, pasta, whole grains, leftover risotto, pilaf etc.
- Salt & Pepper
- Cheese – The aromatic hard cheeses -parmesan, asiago, etc.- are popular. I love the soft cheeses (I used ricotta). If you would put it in your omelet, go for it.
- Advanced: Fresh herbs, nuts (toasted). – Just a little bit of either of those can really <<insert cliché about increasing flavor here>>.
Frittatas can be eaten hot cold or room temp (but refrigerate after cooling, if you don’t eat it all).
See, I told you there would still be some food on here every now and again. Thanks for reading.