Cleaning out the frig today and that means taking a look at all those stray vegetables, chunks of cheese, and last pieces of meat and putting them to good use. A frittata is a perfect dish for using up those stragglers and when done correctly can be a thing of beauty. An Italian dish, similar to an omelette or quiche, it can be served any time of the day. I like to serve it for Sunday brunch. This recipe is going to use up some of the leftover mushrooms, spinach, and tomatoes I have accumulated during this meatless month.
Clean and Prep the Veggies:
Dice a small tomato, a small white onion, and half a zucchini. Peeled, unpeeled, that is up to you. I like the extra color, so I choose to leave the skin on. Slice 10 baby bella mushrooms, the other half of the zucchini, and a small tomato. Snip enough chives to make 2 tablespoons.
Heat a drizzle of olive oil in a medium skillet. Add 1 cup of fresh spinach and sauté 1 minute, or until wilted. Wipe out the skillet with a paper towel and use to cook the frittata.
Make the Frittata:
In a medium bowl beat 6 egg whites. You can use 3 whole eggs instead if you prefer. Gently fold in the diced tomatoes, zucchini, onion, and the sliced mushrooms, snipped chives, and wilted spinach.
Frittata translates to fried in Italian and is what makes a frittata a frittata and not an omelette or crustless quiche. Therefore, use a skillet to cook the frittata. Melt 2 tablespoons butter in a medium skillet and add the egg mixture. Stir continually until the egg is partially set. When frittata begins to hold together, sprinkle some freshly grated parmesan cheese over eggs and top with the sliced tomato and zucchini.
Continue cooking until the egg is fully set. Keep an eye o the eggs. The bottom will brown before the egg white is set. If this happens turn heat to low and let it continue to cook. Do not cover, this will cause the egg to puff defeating the fried in frittata.
Remove from pan and serve immediately. Not a bad way to clean out the frig. – Ella💙
- 6 egg whites
- 1/4 cup tomato diced
- 1/4 cup zucchini diced
- 1/4 cup mushrooms diced
- 2 tablespoons onion divided
- 2 tablespoons chives chopped
- 1 cup spinach wilted
- 2 tablespoons butter
- 2 tablespoons Parmesan cheese grated
- 2 slices tomato
- 2 thin slices zucchini
Beat the egg whites in a medium bowl. Gently fold in the tomatoes, zucchini, mushrooms, onion, chives, and spinach.
Melt the butter in a skillet and add the egg mixture. Continue to stir until the egg is partially set.
When frittata begins to hold together, sprinkle with the cheese and top with sliced tomato and zucchini.
When set remove from heat and serve immediately.