Sunday, February 7, 2010
Frittata
I've got 3 things to post today. Above is a creation my partner, Peter, made from stuff, stuff leftover and in the pantry and fridge. We enjoy having breakfast for lunch and sometimes for dinner. What we had leftover was a bit of a mushroom mix I had used for making buckwheat ravioli several days ago. The other things he threw into this frittata were eggs, cheese, onion and a package of ramen noodles (without the flavor packet). The bacon is applewood smoked.
A little time on the stovetop until the bottom of the frittata set and then a finish under the broiler for 3 or 4 minutes. It was delicious.
My didactic self continues to offer the instruction that one should make a list of "stuff" and what you can do to combine them and not end up throwing them out. A fritatta can be occupied by so many things. It's the perfect vehicle for lots of leftovers. Send me your ideas.
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2010
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February
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- A beautiful steak dinner
- Homemade sauerkraut
- Boned and stuffed Cornish game hens
- The best "not" tuna salad you will never make
- Creamed turnips greens
- The liver "best" liverwurst sandwich you will neve...
- The best gravlax sliders you will never make
- Beef stew 50's style
- "Weighty" chicken, matey!
- The best shrimp risotto you will never make
- Asparagus soup
- Turkey loaf
- Cheesesteak sandwiches
- Pizza
- Breakfast for lunch
- Home-aged rib eye steak
- Frittata
- Sausage and sauerkraut casserole
- Buckwheat pasta
- Polenta cakes with ratouille
- A soup redux
- Homemade pastrami sandwich
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February
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