How many times have you started in the fridge, STARVING wondering if there could possibly be anything in there to eat? If you are anything like me, this happens more than you would like to admit. You go to the store and two days later, nothing. Or definitely nothing you want. I dream of long interesting meals when at the store, and dream of delivery when staring at my fridge. So this is not a recipe, just an inspiration that you can easily make something dreamy with all that “nothing.”
You want recipes, with lovely pictures and even better stories? (I may *hope to* be there sometimes *someday*, but until then…). I kindly suggest stopping by to say hi to Deb or Molly or Luisa or David or Matt or Adam or Heidi – all amazing and my favorites!!! Watch out, you can stay there really too long.
But in the meantime, here is one of my “quick fixes.” Also known as a frittata in many circles, but as my proportions are likely way off from Ina - heavy on the vegetables, light on eggs and done more on the stove than the oven – we will just call it brunch!
2-3 cups veggies, chopped (I used yellow squash, broccoli, fingerling potatoes, and grape tomatoes, but this is an anything goes!) 1/2 onion, chopped 1 clove garlic, chopped 2 T. olive oil 6 eggs (feel free to use more if you like it more eggy) 1-2 T. milk 1/2 cup grated cheese (sharp cheddar, pepper jack, gruyere – whatever you have on hand. If using goat or parmesan, I would use a bit less) salt & pepper
*optional garnish* sour cream salsa chives
Preheat oven to 450.° If the vegetables you are planning to use take a while to cook, give them a quick blanch. (I did this for the broccoli and would have done a longer boil on the potatoes, but they were leftover, and therefore already cooked).
To blanch the *insert anything,* bring a medium pot of water to boil, and have a bowl of ice water near by. Plunge the broccoli into the boiling water for 60 seconds, and then remove and drop in the ice water to stop the cooking immediately. Blanching will preserve the bright green of the veggie, and get rid of it’s “rawness.”
In a large oven-safe saute pan over medium heat, add the oil and then saute the onion until it just begins to soften, about 2 minutes. Add the garlic, and then cook 1 minute more, before adding the rest of the vegetables. Cook until just before al dente, but still with some bite, as they will continue cooking a bit in the eggs. Add a bit of salt and pepper here. The eggs will have seasoning, but you want the veggies flavorful too.
In the meantime, crack the eggs in a bowl, whisk in the milk and season with salt and pepper. When the vegetables are not quite done (about 5 minutes), add the egg mixture to the pan and reduce heat to medium-low. I continue to keep it over the stove for a few minutes to help set the eggs and for a faster version than all oven.
Sprinkle with cheese and bake in the oven for about 2-3 minutes or until the eggs are set and the cheese is melted. If you want to help with the browning, turn the oven to broil for the last minute. (Or in my case, put it in the old fashioned broiler drawer below).
Let it cool for a few minutes to ensure it is set, and then cut into slices and serve. While it was cooling, I made a quick sauce of sour cream and salsa, but that is because I cannot have eggs without salsa or hot sauce or some sauce.
Serves 4 main course, 6-8 as part of a brunch or other goodies.
It’s so good that next week, cancel brunch and invite your friends over. Just put them on champagne and orange juice (makes it healthy!!) duty!
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February 16, 2011 at 2:14 pm
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