by Kristen Smeal, ABG board member and Master Gardener
Frittatas are a perfect way to use up leftovers in the fridge. They can be prepared ahead for a weekend brunch or on-the-go workdays. They can be frozen or stored in the refrigerator for up to 3 days. Here is a recipe as well as suggested leftover additions. There is also a vegan version, using plant based, JUST Egg.
Leftover additions can include:
• Grated broccoli stem
• Parmesan cheese packets from pizza shop
• Pasta, cooked
• Sauteed chard stems
• Cream cheese
• Sour cream (substitute for milk)
• Chili (reduce milk in recipe)
• Scalloped potatoes
• Macaroni and cheese
• Chickpeas or lentils, drained and dried.
• Kimchi- squeeze out excess moisture.
• Stale bread, cubed and broiled with olive oil until crispy (add to the top) or made into crumbs.
• Leftover vegetables- If you’re adding greens, tomatoes, squash, or mushroom, make sure to saute them first and squeeze out any extra moisture.
Egg-a-licious Recipe:
Ingredients:
8 large eggs
⅓ cup milk (or sour cream)
1 garlic clove
¼ tsp mustard
½ tsp salt
Freshly ground black pepper
Ingredients from the leftover list
Instructions:
Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray. You may also use paper liners, but be sure to compost afterwards!
In a large bowl, whisk together the eggs, just enough for yolk and whites to blend. Over beaten eggs will rise and fall in the oven.
Add milk (or sour cream), garlic, mustard, salt and a hint of pepper.
Add the leftover ingredients from the list above to the muffin cups.
Pour just a bit of the egg mixture over the top of the ingredients. Add bread crumbs or cubed bread if desired.
Bake for 20-20 minutes or until the eggs appear set. Eat warm or cool.
Plant-based egg recipe:
Ingredients:
1 12oz bottle JUST egg
1 ½ tsp. garlic, minced
½ tsp. salt
Freshly ground pepper
Vegan cheese shreds
+Ingredients from the leftover list
Instructions:
Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray. You may also use paper liners, but be sure to compost afterwards!
Prepare the filling from the list of leftover ingredients and fill each muffin cup about ½ way.
Shake the JUST Egg well and pour it over the ingredients until the cup is ¾ full. Sprinkle with breadcrumbs or vegan cheese.
Bake for 18-20 minutes, or until they are set in the middle. Remove from the oven and allow them to cool for 5 minutes or more before serving.
I have not tried freezing this recipe, but it does keep in the refrigerator for up to 3 days.