“Tell me about your new roommate”, said Mama Bear.
“She seems really nice, sweet,” I said.
“I’m sure you will corrupt her”, was her response.
“Why does everyone keep saying that! I’m an angel!”, I cried back.
She simply replied, “You keep telling yourself that.”
My own mother….et tu, Mama? The trouble finds me; I swear.
Possible corruption aside, I am quite excited about finding a new roommate. Have I mentioned she comes with a Kitchen Aid mixer? It thrills me that I do not have to get married in order to obtain one. While I will miss Annie Birdie desperately, it appears that her love in my boon.
There is but one concern about the new living situation: we both admit we are not the tidiest people. If it weren’t for Annie Birdie’s presence, the apartment would be a total hole…it’s just not my natural inclination to pick up after myself. I fear the combination of two messy people is going to require a hazmat team or extensive fumigation after six months.
Luckily, though, the messy refrigerator situation has somewhat improved over the past months as I continue in my quest to not waste as much food. That’s a start at least, yes? I have remained diligent in my goal to eat leftovers and use vegetables before they turn. Hooray for a more pleasant smelling fridge and less waste!
One perfect way to use those remaining scraps of produce is a frittata. This is another recipe where I thought to myself “is this too easy to post?”, but I decided that is the whole damn point: this is a recipe that is too easy for you not to be making. It is essentially a crustless quiche and everyone likes quiche. I have used zucchini and squash because it is in season, but any sort of vegetable can be used; I am particularly partial to spinach. I had some shallots on hand, but any sort of onion can be used (or it can be omitted), and sausage or bacon is always a good addition. (If using any kind of meat, obviously cook that up first.) I love to add cheese as well (chevre would be great in this one), but I was trying to keep this a bit healthier, so I left it out. I may have even used egg beaters for this one…shhh, don’t tell the foodie police. It is perfect and filling for any meal of the day.
Good for you and it tidies up the fridge; here’s to clean living.
1 tablespoon olive oil
1 small shallot, finely chopped
1/2 small zuchinni, sliced thin
1/2 small summer squash, sliced thin
6 eggs (or egg beaters, or egg beater/egg combo)
Splash milk (I was out, so used fat free half and half…you can even use water in a pinch)
Salt and pepper
1 tomato, deseeded and chopped
6 basil leaves, cut into ribbons
Preheat broiler. Place a non stick, oven safe fry pan on medium-low heat. Add oil and allow to heat for about 30 seconds. Add shallots, zucchini, and squash. Sautee for about 4 minutes, until soft. While the vegetables sautee, beat together eggs, milk, basil, salt and pepper. Add eggs to pan and sprinkle tomatoes evenly over egg mixture. Salt and pepper whole fritatta again. Allow to cook over heat until edges are set but the center is still a bit jiggly (about 5 minutes). (Note: you should never stir the eggs after adding them to the pan.) Place pan in broiler and cook until eggs are set, about three minutes. (Note: if you don’t have a broiler or the handle on your pan is too long to fit, this can cook in the oven at 500 degrees for about 5 minutes.)