Truly, there is no kitchen creativity I love more than transforming miscellaneous ingredients into a fabulous meal. This has resulted in brilliance and disaster. Ask the Hubs about the infamous Brown Sludge… Luckily, the following recipes lean more toward the delicious side of the spectrum.
This one may not please some who don’t enjoy having “breakfast” for dinner, but it has protein, veggies, cheese, and you’ll serve it with salad and bread, so I say it counts.
This one will get rid of your spare half-cut veggies. Peppers, mushrooms, peas, and/or onions will all shine in this dish. Celery, carrots, lettuce, maybe not. Tomatoes will get mushy, but maybe you like that sort of thing. The original recipe calls for bacon and perhaps you have some left over. However, you can chop up any extra lunch meat and substitute that as well. Technically, this is a breakfast or brunch item, but as I stated in Some Like it Hot: Breakfast Solutions, I never would have time to make it in the morning.
- 1 1/2 TBS butter
- 8 slices bacon, ham, or other lunch meat (chopped)
- 1 cup chopped veggies
- A few basil leaves, torn
- 8 large eggs, beaten
- 5 oz goat cheese (thickly sliced)
- Salt and Pepper
- Grated Parmesan (or other hard cheese)
- Large handful of arugula leaves (or leafy salad)
- Balsamic Vinaigrette dressing
Preheat your oven to Broil. Melt butter in a large (preferably non-stick) skillet. Cook the meat until brown and crisp. Toss in the veggies and cook for another minute or two, then add the basil.
Beat the eggs and pour them into the skillet. Gently shake skillet over medium heat. Frittata will begin to set at the bottom. Top with goat cheese. Arrange your slices nicely. Season generously with salt and pepper.
Sprinkle grated parmesan over frittata and place pan under the hot broiler for a minute or two until the eggs are set on top. PUT AN OVEN MITT ON YOUR HAND. Remove pa and oh-so-carefully slide frittata onto a large plate. Lightly dress arugula leaves with vinaigrette, then pile on top of the frittata. Cut into wedges and serve with crust bread.
For more ideas, see Leftovers: Scraping Together the Scraps of Your Party