You can make a frittata from the pantry
Posted by kathryn in Eggs and Dinners
I’ve written before about frittatas being one of the staple meals in my house. They’re a quick-ish, flexible dish. As long as you have eggs, you can make a frittata with whatever else is in the cupboards.
Which makes a frittata a perfect meal for the Pantry Challenge. Eggs, olive oil, some herbs, an onion and a few frozen vegetables are all you need to make a basic frittata.
I made this frittata for lunch today and had it with some bread. You could also stretch this out to feed four people, if you also cooked a few extra vegetables.
If I was making this away from the Pantry Challenge and we had some cheese in the house, I would also grate a small amount on top – but it also works well without.
Pantry Challenge Frittata
Serves 2 with some bread and 4 with bread and extra vegies.
- 1 tablespoon olive oil
- 1 onion, peeled & sliced into thin half moons
- 3 cups frozen vegetables – I used beans and peas
- 6 eggs
- 1 teaspoon oregano
Turn on the grill to it’s highest heat.
Cook the vegetables: Place a non-stick frying pan on a medium heat. Add the olive oil and onions and cook for 5 – 7 minutes. You want the onions to be cooked through and starting to brown. Turn up the heat and add the frozen vegetables. Cook these on high for 3 – 4 minutes, so they defrost quickly and the water evaporates.
Add the eggs: Lightly beat the eggs. Add the oregano and season with salt and pepper. Pour the eggs into the frying pan, distributing them evenly over the vegetables. Cook on high for 1 minute. Turn the heat down to medium and continue cooking for 5 – 6 minutes, until the egg is starting to set around the edges, but still wobbly in the middle.
Finish the frittata: Place the frying pan under the hot grill. Cook for 3 – 4 minutes, until the frittata is set and the top is golden. Serve immediately.
Remember the Pantry Challenge
What would you cook from a list of fifteen common, long-life ingredients? Test your cooking ingenuity, by joining in the “Pantry Challenge Mark 2”::/blog/2008/11/13/announcing-the-pantry-challenge-mark-2.
The Pantry Challenge was born from my belief that even with a limited range of long-life ingredients, you can still make a healthy meal from what’s in the cupboard.
Entries are due Sunday 30 November. For full details see the introductory post.
25 November, 2008
Comments
hmmm i haven’t had frittata for a while. think i might have to add that to my menu plan some time soon!
also on easy egg meals… i used this recipe as inspiration for dinner last night.
http://www.taste.com.au/recipes/15691/chilli+eggs+with+garlic+broccoli
very simple but we really loved it. i’d never fried eggs before so i was happy with how they turned out. i served it up with a bit of rice, some spring onions and fresh beans.
Gorgeous. Just what we had for dinner last night.
Going to try and get something together for the challenge. Hopefully!
Ooh, this looks delicious!
My husband HATES egg, though… it’s terrible. You can’t have omelette, quiche, fritatta, anything like that with him. It’s sad – he’s missing out!
Lindsey: that’s a great looking recipe. I’d never think to make fried eggs and top them with that garlic, ginger, broccoli, chilli mixture. Nice one.
I make a frittata literally every single week at the end of the week – before we get our new veg box. They are so perfect for using up those leftover bits of vggies and herbs that are lying around and turning them into somehting truly delicious!
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