Clean out the fridge frittata

Now that spring is here, I have this urge to clean, making the house beautiful inside so I can throw the windows open and let in the sun-warmed breezes. My fridge seemed like a good place to start. I’ve been busy experimenting a lot in the kitchen these days, so I had a lot of odds and ends left over. This frittata is a great brunch dish that can be filled with whatever you want to use up. Immediately after I posted this recipe, my friend Meg told me that her British friend calls this a “tip-fridge dinner” (as in, you’ve tipped out the fridge to use up what’s there). Tip Fridge Frittata has a nice ring to it! Thanks, Meg! I recommend serving with a little salsa and maybe a nice side salad.

Frittatas are a great way to use up small quantities of whatever vegetables you have on hand.

Frittatas are a great way to use up small quantities of whatever vegetables you have on hand.

Ingredients

  • 6 slices bacon or proscuitto, cooked until crispy then crumbled (reserve bacon fat)
  • 3 eggs
  • 3 tablespoons (45 mL) milk
  • 3 tablespoons (45 mL) heavy cream
  • 3 tablespoons (45 mL) cream cheese, at room temperature
  • 1.5 cups (375 mL) assorted chopped veggies (I used onions, zucchini, green pepper, kale, asparagus and tomatoes)
  • salt and pepper
  • dash each cayenne and nutmeg
  • 2 tablespoons (30 mL) fresh chives, minced

Method

  • Preheat oven to 425F.
  • Using 1 tablespoon of the reserved bacon fat (or olive oil), sauté all the vegetables except the kale in a 9 inch cast iron pan until vegetables are just barely tender.
  • Add chopped kale and stir for 1 minute. Remove from heat.
  • In a medium bowl, whisk together the eggs, milk, cream and cream cheese until well blended.
  • Add crumbled cooked bacon/proscuitto, salt, pepper, cayenne, nutmeg and chives to egg mixture.
  • Pour the egg mixture over the vegetables in the cast iron pan and stir briefly with a fork to combine.
  • Cook on stovetop over medium heat for 5 minutes.
  • Transfer pan to preheated oven oven and bake for 10 – 12 minutes until set in the centre. Let stand 2 minutes before cutting into wedges and serving.

Serves 3 – 4

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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