When life gives you leftovers...make a frittata! Sometimes after a few catering jobs, I have little bits of leftovers in my fridge. It happened this week, I had some caramelized onions, cooked mushrooms and fresh mozzarella from a pizzetta appetizer that I had prepared. I also had some asparagus and roasted potatoes from the main course offering. A few green onions leftover from the salad and I had plenty of tasty ingredients to make a frittata, Just whisk some eggs together, add the veggies and cheese, some herbs or spices, put it in the oven and in under an hour you have a wonderful breakfast dish, a perfect 'ladies' lunch or an easy but hearty dinner.
3 cups of leftover cooked veggies, including some onions (if you don't have cooked onions, sauté one onion chopped in 2 T butter along with a clove of garlic, chopped)
2 c cheese, jack, cheddar, mozzarella, whatever you have on hand
a few slices of pancetta or prosciutto (optional)
1/4 chopped parsley
dash of hot sauce, such as tabasco
pinch of thyme and oregano
salt and pepper, to taste
Preheat the oven to 350 degrees. Break the eggs into a bowl and whisk to blend. Add in the cheese and the seasonings. Chop the pancetta or prosciutto, if using, brown in a skillet with a bit of butter and then add to the eggs. Fold in the cooked veggies (drained, if a lot of liquid). Grease a 10" pie plate, pour in the filling and bake for 45 minutes or until firm in the middle and edges start to brown a bit. Cut into 6 or 8 pieces and serve warm. It is also great cold. I have even made a frittata in a sheet pan and cut into squares for an appetizer.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016