Wednesday, September 21, 2011
Camping Leftovers? Make a Frittata
Anybody that has done anything with Mark knows that he likes excess. That’s his charm. Moderation is overrated. When you go to dinner, you don’t split an appetizer. When you travel to Cartagena, you don’t stay in a youth hostel. And when you go camping, you buy 36 eggs.
Only I would bring leftovers home from a camping trip! I wasn’t going to let those eggs go to waste though so yesterday morning I woke up with over 20 eggs in my fridge. It seemed like the right time to make a frittata. I loosely followed the recipe for an Onion Frittata on Bon Appetit that Rebecca recommended.
I tweaked it to incorporate the vegetables I had on hand and added potatoes to bulk it up a bit. I started by sautéing onions and thinly sliced red potatoes until soft and then I added a huge bunch of spinach. One the spinach was wilted I added the egg and gruyere (instead of Parmesan) mixture. Before I put it in the oven, I tossed some grape tomatoes that I had roasted ahead of time with a pinch of brown sugar and olive oil. (I roasted them ahead of time not because I wanted to be gourmet but because they were looking a little lackluster. This is a fantastic way to revive them.)
The result was a very flavorful, hearty and attractive frittata that was packed with vegetables and protein. Not bad for camping leftovers. Thanks Mark!