We had family over last night. This morning the fridge had quite a few bowls with stuff from build your own salads. There were chopped tomatoes, chopped onions, olives, and some sliced portabella mushrooms not used the other night.
When I saw them I thought about a conversation the wife and I had the other day regarding the difference between frittatas, quiche, and souffles. My search for the answers led me to erinnudi.com which sounded reasonable enough to me. So, with the cast iron pan on the oven waiting for something to be done with it I started yanking out the leftovers. I left the dairy products out as I have never made an actual frittata in my life.
I tossed a little butter in it and as soon as it was melted the mushrooms and onions went in with a pinch of salt and pepper. When they were ready I put in some olives and poured in eggs with shredded cheddar cheese scrambled into them. I let them cook a while, sprinkled the tomato and a little more cheese on top and popped it into the oven for five minutes at 500° till they started to just turn brown.
Put a piece on a plate. It was a little bit thin but the taste was delicious! A good way to make use of what’s on hand and still enjoy a great start to the day. My apologies for the crummy phone pic.
This article was first published on March 8, 2015 and was recovered using AI and web.archive.org.
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