If you're like me, you've got random bits of stuff sitting in your fridge, or else something just looks so pretty at the supermarket that you have to buy it.
Here's what I had:
A small chunk of feta
A huge jar (a la Costco) of sun dried tomatoes in oil
Extra firm tofu
Too many eggs
Here's the really pretty thing I just had to get at the supermarket:
A bunch of fresh spinach.
This bunch of spinach looked so clean, green an unbruised - all things that make me want to buy the bagged variety. It was also organic!
Serves 3-4 people.
Adapted from: http://lowcarbdiets.about.com/od/cooking/ht/howtofrittata.htm
1/2 bunch of spinach - washed, dried, stems trimmed
4 large white mushrooms
1/4 block of tofu, patted dry with a paper towel and crumbled
2 tbsp of sun dried tomatoes in oil, chopped
3 tbsp of soy milk (or regular, of course)
Crumbled feta cheese (or any other cheese you have)
- Adjust top oven rack - with a skillet (ovenproof!) on it, you want the top of the skillet to be 4-6 inches from the broiler. Turn on broiler.
- Heat oven-proof skillet ( 10") on medium heat and add enough oil to coat the bottom and sides generously.
- Add any the tofu, mushrooms, spinach, and saute until spinach is wilted, and mushrooms are soft. Add the chopped sun dried tomatoes and continue to saute for 1 minute.
- Whisk eggs with 3 tbsp of soy milk. Add egg mixture to skillet.
- On medium heat, cook eggs for about 2 minutes, scraping the sides and bottom with a heat-resistant spatula. When eggs are mostly cooked but still very wet, stop stirring. You want to see cooked egg scattered throughout, but loose egg in between.
- Continue cooking on stove for another minute so underside sets.
- Sprinkle the cheese on top. Put skillet under broiler for 5 minutes. This may vary oven by oven so watch carefully while top browns.
- Remove skillet from oven and let sit for about 5 minutes to finish cooking in center.
- Cut in wedges and serve.
The salt from the sun dried tomatoes and the feta give the frittata a lot of flavour so go easy on any seasonings. I read somewhere that frittatas reheat well so I'll probable make this again to take for lunch with a side of steamed broccoli, and maybe some soup.
I made this with stuff I had kicking around in the fridge, but I'd love to make it again with other ingredients like pancetta or sausage, bell peppers, goat cheese, pesto, etc.