Frittata with pesto and vegetables
Some very wise person once said that necessity is the mother of invention. I needed to use up a jar of pesto so I invented the pesto frittata! OK. Maybe invent is a bit strong, but I’ve never had it before so I’ll just quietly claim it as my own. In a skillet, I resuscitated the wilting cabbage and onions from my “keep” pile and then added a couple spoons of pesto. I measured nothing. Instead, I partially filled the skillet with my vegetables leaving room for about 6-8 eggs. In a bowl, I beat the eggs and added a pinch of salt and some black pepper. Then I seasoned the vegetables in my skillet with salt and pepper as well to layer the flavor. Next I poured the eggs into the skillet over the vegetables and stirred the mixture from the sides and bottom of the pan so that the eggs cooked evenly. I continued cooking the eggs over low to medium heat until they began to solidify slightly, taking on the shape of the pan and voila. Frittata. The quantities for this kind of meal are directly proportional to the size of your skillet and what’s left in your refrigerator. I had 8 eggs so I used 8 eggs. Frittata is great for leftovers and things you need to use up. It’s a good source of protein and an easy way to add vegetables to your meal.
If you’re feeling ambitious and happened to have 2 dozen eggs in your “keep” pile, try my special Easter frittata. It’s an advanced take on a simple frittata and you don’t have to wait for a holiday to make it.