 We've been broke. How about you? And when you're broke, eating a decent meal can present special challenges. Now that our starving students are (mercifully) gone, we still tend to be frugal where wasting food is concerned. Nothing turns leftovers into something delicious like a few eggs and a sprinkling of cheese. Heat up a skillet, and next thing you know you've got a frittata. We found this great recipe at Bon Appetit and wanted to share it. Whether you're using up leftovers or starting from scratch, nothing delivers that protein punch of a good egg dish.
Ingredients 12 large eggs ½ cup whole milk ¾ cup grated cheddar, divided Kosher salt and coarsely ground black pepper 2 tablespoons vegetable oil ½ medium onion, chopped ½ pounds fresh Spanish chorizo or hot Italian sausage links, casings removed 1 bunch broccoli rabe, coarsely chopped Preparation Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside. Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6–8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer. Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer. Cut frittata into wedges and serve warm or room temperature. DO AHEAD: Frittata can be made 2 hours ahead. Let cool, then cover. TIP: Let the frittata sit in the pan for a few minutes after cooking. The top will deflate and the sides will pull away from the pan. Buon appetito from Mob Adjacent! |
Categories
All
|
RSS Feed