Sometimes my fiance freaks out when he looks in the fridge and it's not packed full. Because we get our organic produce box delivered weekly, other than the basic mustard, salad dressing, almond milk, salsa and stevia, the fridge can appear to be empty. However, when he mentioned eating out, I had to decline.
What about all those veggies?! We had spinach, sweet peppers, carrots, tomatoes and garlic that were on the verge. We also had a carton full of organic eggs from last weeks farmer's market and those do not come cheap. With those simple ingredients I was able to whip up this frittata like it ain't no thang. I have never made a frittata before, but this was seriously a cinch...other than cracking the eggs, which I just can't bring myself to do. I used the softer tomatoes and quasi wilted peppers for the frittata while slicing the firmer tomatoes and peppers for our weekly salad. Simple.
He has gotten a little more used to the fact that we buy our groceries and run out weekly but how crazy that that is so not the norm and something he actually had to adjust to? Most people's refrigerators are packed to the brim with who knows what, going who knows where; all too often it's straight to the trash.
All in all, zero extra dollars spent, organic produce used, and I was able to prepare our salad using the same ingredients in the frittata along with some green leaf lettuce. Bam!
So here's how it works for the Fancy Fritata:
Preheat broiler.
Spray oven safe skillet with Specturm Organic Olive Oil Spray*
Add veggies- in this case: garlic, tomato and sweet peppers (white onion would have been great) and saute on low for 2 min and season to your preference. In this case: cayenne, pepper, salt, garlic powder and oregano
Then I added the spinach because it wilts so fast
Add a little almond milk to eggs (10 eggs = 1/2 leftover that's 2.5 eggs each, which is a lot, but it was dinner and the last Harvard study said 7 eggs in 7 days is fine. It did not specify 1 egg per day or 2 every other; just 7 in 7) salt, pepper and paprika or cayenne - stir with whisk or fork.
Pour eggs over vegetables on medium heat and let set (firm around edges) about 4 minutes
Oh shoot! Carrots! I don't like cooked carrots and I meant to throw them in with the spinach but this worked perfectly. I slowly slid them off the cutting board evenly on top of the frittata and the pushed down gently into the eggs so they were set but not sunk.
Turn flame to low
Wait a few minutes to really let it set. Use your spatula to check edges.
I was so afraid the bottom was going to burn and dinner would be ruined but with the low flame it was all good!
Turns out what appeared to be our broiler was not getting hot so we put it on the bottom shelf inside the oven. If it's in a broiler it should only take 3 minutes. We baked ours in the oven for 6.
Turns out just like pizza and made plenty of leftovers!
*saves tons o calories from fat and saves you from free radicals - cancer causing cells that steal from other cells creating more free radicals. Do not pour oil into skillet. Ever. It is depleted of it's nutrients and becomes rancid. All you get are the calories and bad rancid fats. Oil should be used raw. Always.
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