Garbage Frittata for One
Day 16 of 31: Back to Basics
This was truly inspired by this 6-inch cast iron pan ~ it was just so cute. I usually make regular-sized frittatas once every few weeks and then cut them in pie slices and put them in the fridge. It’s an easy grab-n-go option. Just heat up a slice, add a few avocado slices and you have a great meal.
But today, I decided to make one just for me…with my new special pan for one! Also, being from the South, I’ve always heard about “Garbage Soups” or “Garbage Casseroles”. Basically, this is just using up the bits and pieces you have in the refrigerator before it ends up in the garbage. With this premiss, the ingredients could change every time.
Preheat oven to 350 degrees.
This recipe won’t have the traditional list of ingredients. For this size pan, I used two whisked eggs. Other than that go crazy. In this case, I used a little red onion, garlic, a handful of arugula, a little cooked turkey breast, some mushroom slices, red pepper and a dash of lemongrass. I put everything in the pan with 1 tsp of olive oil and cooked it stovetop on medium until tender. Turn burner off. Pour whisked eggs over the mixture. I then placed a thick tomato slice on top for flavor and to look pretty…you could also arrange asparagus spears, bell peppers or whatever strikes you. Cook for 10 minutes or until the edges start to brown away from the pan.