Not sure what to feed everyone at the end of a long cold day when you thought winter would have been over? Rebecca Oren – local mom and chef strikes again!
Try a frittata—a delicious and simple way to use up WHATEVER is in your fridge or pantry. This is endlessly customizable, and pretty much fool proof. Consider the recipe below just a starting point. Use what you have, and what you like, to make this a hit for your family.
Snow Day Frittata
Serves 4
6 eggs
½ cup milk
1 T olive oil
1 small onion, chopped
1 cup chopped veggies (red peppers, mushrooms, broccoli, cauliflower, shredded carrots, spinach, kale, etc.)
1 cup chopped up cooked protein (leftover chicken, steak, smoked salmon, deli meat, pepperoni, hot dogs, tofu, etc.)
Salt and pepper
½ cup shredded cheese
Preheat oven to 400. Whisk milk and eggs in medium bowl, set aside. In an 8” cast iron pan or oven-safe nonstick pan, saute chopped onion in olive oil until soft. Add chopped veggies of your choice and cook 3-5 minutes. If veggies are already cooked, just add to the cooked onions and warm through. Add cooked protein to pan and just heat until no longer cold. Season mixture with salt and pepper to taste. Add egg mixture to pan, and stir to combine with cooked onions, veggies and protein. Sprinkle with shredded cheese and transfer to hot oven. Bake 15 minutes, or until eggs are set and puffed. Edges should be golden. YUM!
If you loved this, click here for Rebecca’s recent WestportMoms chocolate lava special!
