January 24, 2012
Thanks for people’s comments on my previous post, both the ones posted on-site, and the ones emailed to me. It’s always interesting and helpful to hear the perspectives of others, especially when it comes to something so clearly…questionable.
Today, I’ll stay on the safe side and write about a great meal Soli threw together on a whim about a week back. We had picked up a Portuguese chicken a few nights before, and foolishly ordered a family-size pack of fries to go with it. Now, their fries are amazing, and I am an avid French-fry-addict, but even given these two truths, there was no way we would ever be able to finish these behemoth bag of fries. After a few nights of them sitting in our fridge, Soli decided to use them in a frittata.
I’ve got to start eating frittatas more often! They’re one of those dishes I always forget about, but shouldn’t, because they are so easy to prepare and pretty much anything in the fridge can be tossed in there with great results. This one was a concoction of lardons, a whole pack of frozen spinach and greens, a chopped onion, a sliced zucchini, a can of corn, a few handfuls of our spicy Portuguese fries, a whole lot of eggs, and some shredded cheese, all baked up in a cast iron pan and served alongside some ketchup and hot sauce. Simple, quick, delicious, and the perfect way to use up food that’s just sitting in the fridge.
There’s no real recipe here, just play it by ear. First, we thawed the frozen spinach and greens, and squeezed out all the excess water. Heat your French fries briefly up in the oven at around 400 degrees F. Next, chop an onion! We heated some butter and olive oil in a cast iron pan, and added some bacon that had been cut into cubes, then added the chopped onion. Next, we added a sliced zucchini and the can of corn niblets. Throw in the thawed greens, and heat. While it’s heating, beat together 10 eggs and add the shredded cheese. Add the French fries, and pour the egg and cheese mixture over everything. Pop it in the over at 400 degrees F for about 15 minutes, or until the eggs are firm and are puffing up. Cut into triangles and serve with salad or lots of ketchup and hot sauce!