In addition to onion/leek/shallot, I like thin-sliced potato and thin-sliced leftover (cooked) Italian sausage as the base layer. Makes for a crunchy crust on the bottom - definitely not a omelette.
The descriptions of the garbage frittatas throughout the article are the best— love it! And yes to all of it. I forgot how easy it is, esp if you’re already working with random leftovers. A great thing to do, also, when you’ve got a Costco amount of eggs, and you’re only 1 person.
Frittata's are fabuloso! I've been making for years (I think my initial source for them came from the wonderful Lidia Bastianich). As you indicated, they are a great way to use up odds and ends of cheese and wrinkly veggies. I make them for myself or large ones for family weekend's at the lake. As good leftover for lunch the next day with a salad or some fruit as they are right out of the hot pan.
Thanks for sharing this! I haven’t made a frittata in quite some time and forgot about how good they are (in taste of course, but also cleaning out your fridge and using up the produce that’s on its last leg). And I LOVE your recommendation of using breadcrumbs on top— genius! Do you pan fry the breadcrumbs before putting them on top? And are you using a standard breadcrumbs, or panko? Very intrigued and will absolutely make a frittata within the next few days after reading this 😋
Thank you! I usually just put some bread in the food processor and pulse it until it's the size I like for crumbs - then sprinkle them over the frittata right before putting it under the broiler for a couple minutes. (Or I use panko.)
Lately I've delved into the frittata world and been tossing everything including leftovers in. My fave to date, green chilaquiles turned into a frittata. Instead of cooking a couple eggs in it, I beat them and poured it over and let it do it's thing. Delicioso!
Thank you for this! It sounds like the perfect way to use up leftovers and odds and ends, which I’m always needing to do. I like the idea of crunchy breadcrumbs on top but when would you add them? Right before you put it in the oven?
So I usually just put some bread in the food processor and pulse it until I like the way it looks - then top the frittata with that right before putting it under the broiler for a couple minutes. OR I use panko, and yes, just add it right before it goes in the oven. Game changer!
just have to say: i have been reading bitches gotta eat for over a decade (RIP google reader) and sam irby is the only reason i 1) know what a frittata is and how to make one and 2) have been making them with random shit from the fridge since i was a broke 22 year old vegetarian. i love frittatas and i love sam!!!
Thanks for the reminder. I discovered the frittata a couple of decades ago. It's great when you need an easy breakfast for a house full of overnight guests. Depending on what you served the night before, you can even use up some leftovers. I haven't made this in awhile, but it's a great high protein option so will definitely get back to it.
Perfect timing! A couple days ago I had so many eggs, and extra farmer market goods. I sauted fennel and swiss chard and then sprinkled parm on top. It was wonderful. Love the ideas !
Toasted breadcrumbs on top? Mind blown! And I wonder about the dried porcini mushrooms in my pantry - with a good rehydration, how would they work in a frittata?
Happy to report that a good rehydration (saving the resulting broth for a risotto later), then a quick saute with some red/yellow peppers, resulted in a wonderful frittata. I did miss the opportunity for the toasted breadcrumbs, but will try that next time :)
In addition to onion/leek/shallot, I like thin-sliced potato and thin-sliced leftover (cooked) Italian sausage as the base layer. Makes for a crunchy crust on the bottom - definitely not a omelette.
I've done super thin potatoes in the frittata, but never as a base. I LOVE that idea... definitely going to try that.
Leftover pasta is a fab ingredient
The descriptions of the garbage frittatas throughout the article are the best— love it! And yes to all of it. I forgot how easy it is, esp if you’re already working with random leftovers. A great thing to do, also, when you’ve got a Costco amount of eggs, and you’re only 1 person.
I had a bunch of leftover pasta last week and put that into a frittata -- it was magic.
Frittata's are fabuloso! I've been making for years (I think my initial source for them came from the wonderful Lidia Bastianich). As you indicated, they are a great way to use up odds and ends of cheese and wrinkly veggies. I make them for myself or large ones for family weekend's at the lake. As good leftover for lunch the next day with a salad or some fruit as they are right out of the hot pan.
Thanks for sharing this! I haven’t made a frittata in quite some time and forgot about how good they are (in taste of course, but also cleaning out your fridge and using up the produce that’s on its last leg). And I LOVE your recommendation of using breadcrumbs on top— genius! Do you pan fry the breadcrumbs before putting them on top? And are you using a standard breadcrumbs, or panko? Very intrigued and will absolutely make a frittata within the next few days after reading this 😋
Thank you! I usually just put some bread in the food processor and pulse it until it's the size I like for crumbs - then sprinkle them over the frittata right before putting it under the broiler for a couple minutes. (Or I use panko.)
Lately I've delved into the frittata world and been tossing everything including leftovers in. My fave to date, green chilaquiles turned into a frittata. Instead of cooking a couple eggs in it, I beat them and poured it over and let it do it's thing. Delicioso!
That sounds incredible!
Thank you for this! It sounds like the perfect way to use up leftovers and odds and ends, which I’m always needing to do. I like the idea of crunchy breadcrumbs on top but when would you add them? Right before you put it in the oven?
So I usually just put some bread in the food processor and pulse it until I like the way it looks - then top the frittata with that right before putting it under the broiler for a couple minutes. OR I use panko, and yes, just add it right before it goes in the oven. Game changer!
just have to say: i have been reading bitches gotta eat for over a decade (RIP google reader) and sam irby is the only reason i 1) know what a frittata is and how to make one and 2) have been making them with random shit from the fridge since i was a broke 22 year old vegetarian. i love frittatas and i love sam!!!
Me too to both! If you come up with any good combos, please share. I might just have the ingredients in the fridge: YOU NEVER KNOW.
Thanks for the reminder. I discovered the frittata a couple of decades ago. It's great when you need an easy breakfast for a house full of overnight guests. Depending on what you served the night before, you can even use up some leftovers. I haven't made this in awhile, but it's a great high protein option so will definitely get back to it.
Let me know if you come up with any good combos!
Perfect timing! A couple days ago I had so many eggs, and extra farmer market goods. I sauted fennel and swiss chard and then sprinkled parm on top. It was wonderful. Love the ideas !
Thank you and that sounds like an awesome combo. I love fennel!
why call your food sh*t. I don't really need that with my morning coffee.
Toasted breadcrumbs on top? Mind blown! And I wonder about the dried porcini mushrooms in my pantry - with a good rehydration, how would they work in a frittata?
I've never tried, but I'm sure it'd be good ... Report back?
Happy to report that a good rehydration (saving the resulting broth for a risotto later), then a quick saute with some red/yellow peppers, resulted in a wonderful frittata. I did miss the opportunity for the toasted breadcrumbs, but will try that next time :)
Oh yay. I gotta try, now.
“gouda with the penicillin cut off” lol...