You’ve likely heard horrendous statistics about the amount of food wasted in this country: More than 34 million tons each year according to the Environmental Protection Agency (EPA). And like me, you’ve probably contributed your share of rotten vegetables and moldy leftovers forgotten in the fridge, cringing all the while you held your nose.
To remedy my secret shame, I’ve instituted the Clean-Out-The-Fridge Frittata for Saturday lunch. Any leftovers or limp vegetables remaining at the end of the week get tossed into my 10-inch cast-iron skillet along with some olive oil and a sliced onion or a couple of chopped garlic cloves. Favorites are leftover pasta, greens, potatoes, rice, even wilted salads.
Factor in about 3 packed cups of leftovers for 4 people. Once everything’s had a chance to roll around in olive oil and warm up, add the beaten eggs. You want just enough to cover the goods, but not so many that you end up with leftover frittata! I find 6 to 7 eggs will do it, and I whisk them with about 1/4 cup of milk or water, a hefty pinch of salt and several productive grinds of black pepper. Pour the eggs into the skillet, then cover with a lid, and cook it over medium heat until almost set, 5 to 6 minutes.
Remove the lid, scatter grated cheese over the top, and broil it 5 to 6 inches from the heat until it’s cooked through with a crusty top. It’s as a different taste treat every week. What leftover solutions do you have?