Leftover Frittata
I was left to figure something out for supper after having forgotten to go to the grocery store. I failed to find a use for the jar of kimchi or the fennel, but managed to put everything else together into a fine frittata. Thyme, Chili powder and salsa were added to the beatten eggs. The potatoes were well boiled, having learned a lesson for the last time I tried to make a frittata.
We had finally purchased a heirloom cast iron frying pan at Sur La Table a few days ago after repeatedly eying it over the past two months. It did an excellent job of frying the red onion, leeks and green beans in a generous amount of butter. After heating up the potatoes in the pan, I stirred in the eggs until almost scrambled, sprinkled some Parmesan cheese on top and then put the pan in the oven for 15 minutes to finish. There wasn’t actually any basil in the frittate, but it made a good garnish visually when placed on the plate with some sour cream and salsa.
Although thyme with Mexican and Spanish ingredients wasn’t a perfect compliment, I did manage to clean out the fridge.