Saturday, October 18, 2014

Kitchen Intuition: Quick, cheap and delicious frittatas

The frittata is one of those magical dishes that can be whatever you need it to be. Breakfast, lunch or dinner; appetizer, entrée or side—the frittata can do it all. It’s a very quick and easy prep, and it can be different every time you make it, depending on what you have on hand. Do you need to clear the refrigerator of all the scraps and loose bits? This is your dish! It is also a cheap food that is packed with nutrition, and kids love it.

First, figure out what you want to have in your frittata. Just about anything will do, including leftovers. Throw in some carrots, greens, peppers, eggplant, onions, leeks, potatoes, beans, cabbage, asparagus, mushrooms, tomatoes, squash, cauliflower, frozen veggies, garlic, olives, ham, bacon, sausage, fish, cooked grains or pasta, or whatever else you think might be a tasty addition. You can use a lot or a little.

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