Tonight’s meatless monday is a lesson in leftovers. Not the type of leftovers where you have extra cooked items, that’ll be tomorrow, but rather for those extra scratch items that are sometimes present after you’ve prepared a proper feast as I did last night.
So, I found myself with a half dozen eggs, a handful of multi-colored new potatoes, and an onion. With just a little work, those things can become a delightful and fluffy frittata!
Start my heating and pan with some oil. Make sure it is big enough to hold all of your ingredients. While it is heating, chop about 1/2 the onion into strips. Add to the pan over medium heat and stir occasionally until the are completely brown and soft. Add some sugar for color if you’d like.
Next, heat the oven to about 450 and chop the potatoes into small pieces. I tossed them in olive oil with smoked paprika, cayenne pepper, and garlic powder. Roast for about 20 minutes and then add to the pan with the onions. Stir the onions and potatoes together and cover for about 5 minutes. Lower the heat on the oven to 350.
While that is cooking, crack your eggs into large bowl. Add 1/4 cup of parmesan and 1/2 cup of cheddar cheese and beat together.
Uncover the pan and give another stir, being sure that the bottom and sides of the pan are coated in oil. Pour the egg and cheese mix over the potatoes and onions and and give a light stir. Cook in the pan for 2 minute so the bottom can set. Place the pan in the oven and cook until the top is browning and the middle is set. Top with cheddar cheese and melt. Remove from oven and cut.
I served the savory frittata with leftover kale salad (I’m hooked on the stuff) and I was lucky enough to have this leftover, too:
That would be citrus honey peach cake from this Curtis Stone Recipe. So good.
An easy meatless monday. Try it out!