This morning, I've been enjoying the sensation of well-being that comes from having a belly full of hot food and delicious coffee first thing in the morning. I had a left-over container full of lemon-caper potatoes from last Friday's supper, as well as some bean sprouts that weren't going to last very long, so I decided to make a 'clean out the fridge' frittata for breakfast this morning. D was excited at the prospect, but it turned out he liked the idea of eggs for breakfast more than he liked the act of eating them. He's usually got a huge appetite, but he's been struggling with a virus that has knocked out his will to eat. I thought maybe eggs for breakfast would tempt him, but not so much. Oh well, all I can do is offer, and rest easy in the fact that he's got some weight to burn.
Clean Out the Fridge Frittata
Preheat oven to 375F
In a medium bowl, mix 8 eggs with a splash of milk. Add salt and pepper to taste, as well as any herbs you'd like for flavouring.
Chop some onions or garlic (I opted for 1/4 c. green onions)
Add 1 or 2 T. of oil or butter to a 10" oven-safe fry pan and heat to medium.
Add onions or garlic and leftover potatoes (roasted or boiled, either will work—2 cups or so) until potatoes are hot and onion or garlic is cooked
Add 1 c. vegetable that needs using (I had bean sprouts, which don't need any extra cooking. If you use other veggies, just add them with the onions and potatoes)
Top with 1/2 c. grated cheese of your choice (I had old white cheddar on hand)
Pour egg mixture over the vegetables. Make sure that the eggs cover the veggies. If they don't, quickly scramble another one and add to the pan.
Leave on the stovetop until the eggs start to bubble in a few places. Then move pan to the oven and bake for 20 minutes, or until the eggs are set and the top is browned.
Cut into pie slices and serve--then enjoy the sensation of a warm, full belly on a cold morning.