A meal Mother Hubbard would be proud of
A few weeks ago, a challenge was floating around in the blog world: to go a week without grocery shopping to use up whatever you had on hand in the refrigerator, freezer and pantry. It was a great idea.
When times are tough, it's better to use up what we already have than to fork out money for more food. It also helps ensure that everything gets used up before it goes bad. The following is a recipe that would work well in such a challenge. It's hearty and delicious, and aside from the rosemary, made entirely of ingredients most of us have on hand.
Makes 6 servings
Think of a frittata as an open-face omelet. It's much easier than trying to get eggs wrapped around a filling.
In a pinch, you can use refrigerated hash browns instead of fresh cooked cubed potatoes.
2 tablespoons olive oil
2 medium-size russet potatoes, cooked, peeled, cut into 1/2-inch dice
1/2 cup diced red onion
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
freshly ground black pepper to taste
8 large eggs
1 cup shredded cheddar cheese
In a large nonstick skillet with a lid, heat the oil over medium heat. Add the potatoes and cook, turning as they brown, until golden, about 10 minutes. Add the onion and cook until tender, about 5 minutes. Stir in the rosemary, 1/4 teaspoon salt and pepper to taste.
Meanwhile, in a large bowl, whisk the eggs, remaining 1/4 teaspoon salt and pepper to taste. Stir in 1/2 cup cheese.
Add the egg mixture to the skillet. Cook until the eggs are set on the bottom and around the edges, about 4 minutes. With a rubber spatula, lift one side of the frittata and tilt the pan so the raw egg runs under the edges. Repeat in a couple more places around the edge so no more raw egg is on top. Sprinkle the top with remaining cheese.
Cover the skillet. Reduce heat to low. Cook until the top is set and the cheese melts, about 10 minutes. To serve, loosen the edges of the frittata with a spatula. Slide onto a platter. Cut into wedges and serve.
- 249 calories
- 13 g protein
- 10 g carbohydrates
- 1 g fiber
- 17 g fat (7 g saturated)
- 299 mg cholesterol
- 410 mg sodium
Robin Davis is food editor of The Columbus Dispatch. She oversees the Food section, published each Wednesday, which features recipes, question-and-answer columns and reviews of cookbooks, wines and local eateries.