Use It or Lose It Week or Summer Veggie Frittata: This week is “Use It or Lose It Week” in our house. That means I try to use all the bits and pieces in the ‘fridge before they go bad. I’ve done things like Cherry Chicken (using the cherry jam as a marinade). Pasta with veggies (whatever veggies are in there) is another great “use it or lose it” meal. I made zucchini cakes (like corn cakes) and roasted potatoes once (that was a great meal). Last night, we had Summer Veggie Frittata. Yummy. Tonight will be orzo cooked in Parmesan broth with pine nuts and sautéed zucchini and red bell pepper. (As you guessed, I still have zucchini to use up).
Frittata is a great way to use up leftovers. It’s a really flexible dish. I used some of the cheddar and Parmesan cheeses that were in the drawer; but you could use Swiss, pepper jack, or blue cheese. The green onions and zucchini were from the garden, and the yellow pepper was from the farmer’s market. You could switch the veggies around if you had other veggies to use up. Or, you could add some of last night’s rotisserie chicken if you had that as leftovers. And, as a special bonus for last night’s frittata, I got to use fresh eggs that my cousin gave me from her backyard chickens. Thanks Teri!
This recipe makes a really light dish, and I really like the flavors. It’s great warm from the oven, at room temperature or even cold from the fridge (that was my lunch today). I suspect that you could even make it the night before, keep it in the refrigerator and bake it in the morning for a special breakfast or brunch.
We do a “use it or lose it week” every once in a while around here. It helps me clean out the refrigerator, lets me take a week off from going to the grocery store, and actually helps me be a little creative with the food. We’ve had some really good meals come out of it. If you don’t do something like this in your house, I highly recommend that you try it; it’s a great way to keep your fridge under control.
- 5 eggs
- ½ teaspoon salt
- 1/3 cup green onions, sliced
- ½ cup yellow bell pepper, chopped
- 3 tablespoon butter
- 1 tablespoon all-purpose flour
- 2/3 cup milk
- ½ cup (2 oz.) shredded reduced-fat cheddar cheese
- Pinch cayenne pepper
- 1 ½ cups corn kernels
- 2 cups shredded zucchini
- ¼ cup Parmesan cheese, shredded
- Preheat oven to 400°F. Grease a 2-quart shallow round with nonstick cooking spray, and set aside. In a large mixing bowl beat whites and salt until stiff peaks form; set aside.
- Place yolks in small bowl, and lightly beat. Set aside. Melt butter in saucepan over medium heat, and add onions and yellow pepper cooking 1 minute. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir about half the milk mixture into yolks. Return all to saucepan and remove saucepan from heat. Stir in cheddar and cayenne until cheese melts.
- Add about 1/2 cup of the egg whites to the sauce to lighten. Gently fold whites-sauce mixture into remaining whites. Fold in corn and zucchini. Spoon into the prepared dish. Sprinkle with Parmesan. Bake uncovered, 20-25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes.