let’s talk…fritattas!

A little bit of this…a pinch of that…fold in the contents of that tupperware…

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We’ve all been there, and I wholeheartedly believe it’s not a bad place to be! We’re talking “leftovers night” today, dears! Sometimes, and I would be the first to say I have them more often than I care to admit, you get home from work and all you want to do is throw yourself on the couch, switch on the TV,and veg out. But there’s that nagging feeling called dinner, and it’s pulling you towards the kitchen gut first. Rather than turn to the phone and order {yet again!} your take-out of choice, let’s peruse the fridge, shall we?

…and so begins the story of how this meal came about. The hubs and I had entertained a few nights prior, and after a long day of work, were staring into the fridge. I was {gasp!!} not really in the mood to whip up a full meal, but rather quickly throw together what we had left over – some roasted chicken, leftover roasted veggies, and some greek-yogurt based spinach and artichoke dip. A half-used box of egg whites {remaining from cocktails at said gathering} stared back at me, standing tall and proud next to a few lonely farm eggs. And that…that!…is when the light bulb went off.

FRITATTAS!

How much simpler can it get? A quick toss of ingredients into my trusty sautese pan, whisking up some eggs, letting it set on the stove, and finishing off in the oven. Dinner’s done, just like that!

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And the beauty of this dish, dears, is that you can seriously use whatever you have on hand. Leftover steak? Toss it in with a little crumbled cheese and herbs, and you’ve got a fun twist on a Philly sandwich. Basket brimming with veggies? Make it a meatless dinner! The only thing to remember is season well – from there, you really can’t go wrong.

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Classic Fritatta

{serves 4 for dinner, 6 for a brunch-style dining experience}

remember that this is just a basis to follow…feel free to swap out ingredients as needed. Whatever you have on hand, and whatever flavor combinations you like, will certainly work perfectly!

Ingredients:

2 large farm fresh eggs

6-8 egg whites

salt and pepper, to taste

extra virgin olive oil {to coat the pan}

assorted herbs – I love to use fresh parsley, rosemary, and basil….but honestly, whatever you have on hand and what flavor combination{s} you like will work fabulously

assortment of meats, cheeses, and vegetables {for this particular recipe, I used leftover shredded chicken, sauteed spinach and artichoke with Greek yogurt, and leftover roasted asparagus/brussel sprouts/cauliflower}

 

To Make:

Preheat oven to 425 degrees, and place rack in the center of the oven.

Generously coat a large non-stick skillet with extra virgin olive oil and place over a burner on medium heat. Gradually bring up to temperature {you’ll notice the oil start to ripple and spatter  – that’s how you know it’s ready}.

Begin by adding in your vegetables and saute for several minutes, until they begin to soften slightly but still retain a bit of snap. Fold in your choice of herbs and/or sauce {in my case, the spinach/artichoke dip I had kicking around the refrigerator}. Bring to temperature, then add in any meats. Cook until heated through. Reduce the heat to medium low.

In an appropriately sized bowl, whisk together your eggs and egg whites. Season to taste with salt and pepper, then gently pour over the sauteed vegetable/meat mixture in your skillet. Allow to sit for one to two minutes, then gingerly use your spatula to “pull” the egg mixture towards the center of the pan – I do this at four or five different edges around the pan. Just make sure to keep your ingredients evenly distributed throughout the fritatta! Cook for another few minutes, until you start seeing the edges of the egg mixture pull away from the sides of the skillet.

Transfer to your preheated oven. Cook for 15  minutes, or until the top of the fritatta just begins to look set. Remove from the oven and cut into wedges. Serve warm, with crusty French bread drizzled with olive oil.

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Leftovers will keep several days in the refrigerator, and it reheats best when done in slow increments. 

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