Wednesday, April 18, 2007

Kitchen Sink Dinner

I conceived of the idea of making a frittata (basically a crustless quiche) last night as a way to use up vegetables we have left in our fridge before our vacation. (They'll rot while we're on vacation if I don't use them up.) Apparently, I'm the 8-billionth person to come up with this idea, as nearly every recipe site I visited to look at recipes discussed the history of the frittata as a way to use up vegetables, bread, or even pasta!

Here's what I made--which I'm calling my "Kitchen Sink Frittata" based on the saying "everything but the kitchen sink." I am not certain of the origin of the phrase, but I have heard it is from WWII when Americans were supposed to be exceedingly careful about their use of metal in their homes, because the military could potentially need from Americans' houses "everything but the kitchen sink" (the sink being ceramic). I don't know if that saying exists outside the US, but you should definitely try making a frittata with whatever you have on hand. . . . As a side note for you omnivores, we had a dinner guest who is a real lover of meat (he orders steak nearly every time we eat out with him), and he loved this meat-less meal.

I use organic and local ingredients wherever possible.

Kitchen Sink Frittata

Serves 6 (or 4 as a full meal)

1 bunch of spinach
1 yellow onion
2 tsp. olive oil
3 garlic cloves
1 zucchini
~3 T of sun-dried tomato pieces
8 eggs
1/4 c. Parmesan cheese
1/4 c. crumbled feta
1/4 c. cheddar

I washed the spinach well and washed and chopped the onion. Because spinach releases so much water when it's heated, I sauteed the onion for a couple of minutes and then tossed in the spinach to steam out some of the water for 3-4 minutes. I chopped the garlic and zucchini and threw it in the last minute or so of the spinach cooking.

I turned that eye off and left the veggie mix in it.

I preheated the oven to 400 degrees.

I cracked the eggs into a large bowl, whisked them well, added the sundried tomatoes, cheeses, and seasonings, and whisked again. I sprayed with cooking spray and heated an oven-proof skillet (a seasoned cast-iron one, in my case) on medium heat. When it was hot, I added the veggie mix to it. Then I immediately poured the egg mixture on top. I used a spatula to lift the spinach bits to let egg swirl throughout. When the frittata was about half set, I carefully transferred it to the hot oven to finish cooking in about 15 minutes.

To go with the frittata slices, I served fresh snap peas quickly sauteed in sesame oil with lots of garlic and a bit of Bragg's on top.

It was a delicious, easy meal.


ArleneWKW said...

Yummy food photos. You continue to inspire me. Our dinner tonight will include a vegetarian chile recipe that I got from a tofu cookbook. It it includes tofu which has been frozen and defrosted (to get the meatier texture) and then marinated in a liquid that includes peanut butter, soy sauce etc. I've been going through old cookbooks + recipes I'd cut out and forgotten. Perhaps when I get more ambitious, I'll post some of my favorite recipes with photos like you do. For now, I'm just very glad that you do it. Your recipes have served as inspiration for a number of meals.

Abba said...

I wish I could hire a cook like you. You make everything look so tasty and yummy. I would never have to worry about variety. Nice job on the dinner and photo.

jen said...

I love frittatas, especially in the summer when it's hot and there are lots of good veggies available. It's a quick dinner that doesn't heat up the kitchen too much.

Sarah said...

Yummy! Your meals always look so good!

April said...

Not really an onion or spinach fan, but you make it look so good!

Wanna_B_slim said...

Oh that sounds devine... and gluten free to boot..
thanks for sharing.
Oh and about the BMI. I have never seriously gone by those guides anyway as I think they are rediculous too. My ideal body weight for my height should be something like 49 to 55 kilos.. now thats tiny!! No way! So yeah I was just excited that for statistical guidelines I am no longer OBESE!! or Morbidly obese!

~~Midnight Raider~~ said...

Great idea! I make a vegan frittata with tofu and nutritional yeast instead of eggs. The leftovers make a nice, quick breakfast. I just reheat and eat!

PearShapedGirl said...

Yum, yum, yum, this looks so good! Even at 9:00 in the morning here, I'd eat those green beans right now!

Take care,

Salma Gundi said...

I like the fritatta ... but where did you go, Veggie? And come back already!

Anonymous said...

checkin' in on you. you usually don't go a week between posts! hope all is well. ;) girlinga

Leeanthro said...

Frittatas are one of my favorite things. I love a zucchini and thyme combo. They remind me of sitting in my grandmother's kitchen as a child. The smell just brings it back. My family moved here from Italy in the 50's.

When I recently replaced my tired cookware, I made sure that my flat pans were oven proof, specifically for frittatas! I love Calphalon!

I may have to make one this weekend!