Breakfast, Brunch, Lunch or Supper: Everything in the Fridge Frittata

When I was growing up, my mom would often make breakfast for Sunday supper. It is something I like to do even now. Another thing I like to do is to find a way to clean out some of the odds and ends in the fridge so they don't go to waste. This recipe accomplishes both of those things... plus it is super simple! Why not look around your fridge, see what you have, and make a frittata for supper tonight?

EVERYTHING IN THE FRIDGE FRITTATA

The basics for this dish are eggs, potatoes, and vegetables... any kind. I always throw leftover potatoes into the frittata but if you don't have leftovers, dice the potatoes, toss them with olive oil, salt and pepper and then roast them a bit to soften them before you add them to the eggs. You can toss in asparagus, zucchini, squash, mushrooms, or any other vegetable you happen to have around.

6 eggs (the number of eggs depends on the size of your skillet. I have a large 10" cast iron skillet so it requires more eggs)

2 T. olive oil

1 potato, diced

1 tomato diced or cherry tomatoes, halved 

1 onion, diced small

1 red bell pepper, diced

1 green bell pepper, diced

1/2 cup + more for the top--use any kind of cheese, grated or crumbled (I often use several different kinds to use up the little bits left in the fridge)

Bacon, pancetta, or sausage, cooked

Big pinch kosher salt and a little pinch of pepper

Preheat oven to broil

Beat the eggs until frothy. Heat up the oil in a cast iron or oven-proof skillet. Add the onion, veggies, and saute until golden brown. Add the potatoes, if you've roasted them or had leftovers. Add the eggs. Swirl the eggs around the pan to make sure it is evenly covering the veggies.

As the edges start to cook, loosen them with a spatula to disperse the liquid in the center. After the eggs start to firm, put the pan into the oven and broil 3 minutes or so until the eggs are completely set.

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Easy, Affordable Entertaining: Make a Deviled Egg Bar

I love to set up interactive stations for easy entertaining. A DIY bar offers guests lots of options and encourages conversation, too. In my book, that is a win-win. For Easter brunch (or any brunch for that matter) a DIY Deviled Egg Bar is nothing but easy, yummy fun and with a price tag under ten cents per serving, deviled eggs are super affordable!

Photos: Arden Ward, Arden Photography Location: The Sonnet House Leeds, AlabamaClassic Deviled Eggs with toppings: BBQ, Salmon, and BaconHere's How:

Make your deviled eggs.* I'd suggest making a pretty basic recipe** since your guests will be adding toppings and piling on lots of flavor.

Assemble the eggs on a variety of different plates, egg dishes, and platters at different heights. Put the toppings in small dishes, jars, or bowls in groups. I like to get a bowl and fill it with ice and arrange bowls filled with toppings that are best kept chilled.  

SUGGESTED TOPPINGS (From our wonderful Facebook family! Use as many or as few as you like based on your budget and the amount of room you have)

Fresh Dill, Thyme, Tarragon, Chives, Italian parsley, cilantro; finely chopped

Scallions, finely chopped

Capers

Spicy pickle relish

Pickled okra slices

Roasted red peppers, diced

Jalapeno peppers, diced

Green olives, sliced

Toasted pecans, chopped

Bacon crumbles

Goat cheese crumbles

Shredded cheddar cheese

Fresh horseradish

Country ham, sliced ultra thin and cut into small pieces

BBQ (beef or pork, shredded)

Smoked salmon (thin sliced)

Fresh lump crabmeat (cooked)

Cooked baby shrimp

Caviar (if you have the budget)

Sour cream, creme fraiche or Greek yoghurt

Fig preserves

Chutney

Hot sauce

BBQ sauce

Salt

Pepper

Paprika

*To Make Hard-Boiled Eggs

Use a stainless steel pot- don't use a non-stick pan

Layer the eggs in the pan leaving a bit of room between them. Cover with cold water by one inch. Bring the eggs to a boil and very gently stir them in the pan. This will keep the yolk centered. Once the eggs reach a rolling boil, Immediately reduce the heat and simmer, cooking for one minute. Remove from heat and cover. Let the eggs stand for fifteen minutes. If you have very large eggs, you may want to allow them to stand for eighteen minutes. Don't peek or open the lid. Place the pot in the sink and run cold water over the eggs to cool them.   

To peel, lightly roll the egg on the counter with your hand and the shell should crack and peel away easily. I find they peel easier if you do this right away.

**Classic Southern Style Deviled Eggs

12 hard-boiled eggs

5 tablespoons mayonnaise

1 1/2 teaspoons yellow mustard

1 1/2 tablespoons sweet pickle relish

1/4 teaspoon salt, pepper to taste

Paprika for garnish

Cut the eggs in half and put the yolks into a bowl and reserve the whites for later. ( I probably did not have to tell you that, but you'd be surprised) Add the mayo and mustard. Now, there is no precise measurement for the perfect deviled egg. Everyone does theirs to taste. I don't like mine to be thin or runny. I prefer a thicker consistency. Add more or less mayo depending on the consistency you like. Use a fork to mash it all together until somewhat creamy; if there are some bits of egg peeking through, that's ok. Add the salt, pepper, and relish. Combine well. Spoon the yolks into the egg whites. Or... you can make a pastry bag from a Zip-lock bag and pipe the mixture into the egg white. Simply spoon the mixture into the bag, smush it down into the corner and squeeze out the air... then snip the end and pipe nice little swirls onto your egg. I can do this so trust me, it's not hard. 

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