|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Frittatas are always the answer to “what do I do with this (half a zucchini, handful of sautéed mushrooms, bell pepper that’s a bit squishy, cup of cooked rice, etc)”. Use this recipe as a template to create your own frittata creations, adding a combination of your favorite vegetables, herbs, and meats.
Other answers to these using-up-the-leftover problems can be found in the form of fried rice and quesadillas. They're the perfect solution to making a simple meal while clearing the fridge. A win-win.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons minced shallots
- 5 ounces sliced shiitake (or other mushrooms)
- 1/2 cup minced red, yellow or orange bell pepper, or a combination
- 1 teaspoon fresh thyme leaves (minced)
- Kosher salt and freshly ground pepper (to taste)
- 8 large eggs
- 1/2 cup cheese
Preheat the broiler. Heat an 8 to 10-inch skillet over medium-high heat. Add 1 tablespoon of the oil and the butter. Add the shallots and the mushrooms, and sauté for about 8 minutes until they have become fairly tender. Add the peppers and sauté for 2 more minutes until all of the vegetables have become tender. Stir in the thyme.
Meanwhile, beat the eggs in a medium bowl. Add them to the pan, stirring frequently for two minutes. Sprinkle cheese on top. Lower the heat to medium-low and cook for 2 to 3 minutes until the eggs are set on the bottom. Transfer to the broiler and broil for 1 to 2 minutes until the top is set and the cheese is melted and golden and the frittata is lightly puffed.
Serve hot or at room temperature.