fridge fritatta

frittatas are quickly becoming one of my favourite new ways to use up items in the fridge.  i had some bell peppers laying around from the flower power brunch i made and also some tomatillos that i needed to use so they wouldn’t spoil.  i had the onion on hand and the cheese is always around 😉 i call this a fridge frittata because really, you can just use whatever is in your fridge 😉 the key is to use flavours that won’t fight for the starring role, and keeping it simple.

– 1-2 cups bell peppers

– 3-4 small tomatillos

– 2 green onions

– 1 small ramp or baby leek {garlic would work as well}

– 1/2 sweet onion

– cream

– veggie stock

– cheese of choice {i used a fancy taleggio in the past, but this time i just used up some parm i had and a little bit of cheddar and havarti – the creamier the cheese, the creamier the frittata, obviously.

– aaaaannnnddd…… the star :

pasture raised, locally farmed eggs.  nothing beats ’em.  another thing you shouldn’t worry about splurging on – dairy.  buy as local as possible as often as possible and keep it to a reasonable minimum if possible.  we just aren’t meant to process a ton of dairy products, our bodies aren’t made that way… well, in my humble opinion.  i’m not hear to preach, just feed. maybe sometimes, rant…  😉

preheat oven to 400 degrees.

begin by chopping up all of your add-ins :  onions, bell peppers, tomatillos, anything else you have decided to add.  saute the peppers and onions in a oven-safe pan {we will transfer it later} with a couple tablespoons of butter.

once they’ve cooked down a bit, toss in your tomatillos and cook for 2-3 minutes.  tomatillos are kind of already soft so i didn’t want them to end up being mushy, which is why i threw them in at the last minute.

in a large bowl, whisk together 6 eggs and your grated cheese{s} of choice like so :

then pour down into your pan with all of your sauteed veggies

keep on low-medium heat and mix together until well blended and eggs start to cook.  remove them from the heat once they are *just* about done cooking then pop it in the oven for about 10-15 minutes.  watch for it to “bubble” a bit and careful not to let it burn.  once the top is ever-so-crisp, remove from heat and serve with a good crusty bread and a side of fresh greens.

i love using the fridge for inspiration 😉