On Thursdays my CSA veggie box is delivered so that means Tuesday or Wednesday is usually “scrounge-the-fridge frittata night”. Tonight my fridge exploration netted me a cauliflower, zucchini, pancetta, onion, garlic and jalapeno frittata with cotija cheese (but that seemed a little long for a post title so I decided to leave a few words out in the heading).
Frittatas are Italian omelettes and they are wonderful. They’re good for the waistline and the wallet and they’re also much less fussy than French omelettes. You start with a quick saute in a skillet and then finish baked in the oven (I told you a cast iron skillet comes in handy!) The best thing about a frittata is you can put anything you want in there. Vegetables, meats, cheeses, spices; use whatever is available. In fact, I forbid you from going to the grocery store (unless you really, really, really want to). If you’re adding meat you’ll want to cook that first. No need to add butter or oil in the cast iron, just add the pancetta and cook over medium-high heat for 5 minutes then drain the fat.
Add all of the veggies into the skillet which in this case that means the cauliflower, zucchini, onions, garlic and jalapeno. Mix in 1 teaspoon of basil and 1 teaspoon of oregano plus a dash of salt and pepper. Stir to coat and saute over medium-high heat for 10-12 minutes or until cauliflower and zucchini begin to brown.
Whisk together three whole eggs plus five egg whites. I don’t add any liquids but I do whisk in an additional 1 teaspoon each of basil and oregano.
Sprinkle cheese on top of vegetables (I should have sauteed the vegetables a minute or two longer to get them slightly more browned but they were still good, it just meant the cauliflower had slightly more bite).
Pour the egg mixture directly into the skillet and keep over medium-high heat for two minutes or until edges of eggs have set.
Move skillet into preheated oven and bake at 400 degrees for 10-12 minutes (optional: put skillet under broiler for two minutes at the end of cooking time for a pretty golden brown char on top).
The other fantastic thing about a frittata is that you can serve it immediately but it can also be enjoyed at room temperature which makes it great for leftovers.
Below you’ll find a printable version of the recipe with nutrition information included.
- 2 oz pancetta
- ½ head cauliflower
- 2 small zucchinis
- ¼ onion
- 3 cloves garlic
- 1 medium jalapeno
- 2 oz cotija cheese
- 3 whole eggs + 5 eggs whties
- 2 tsp basil
- 2 tsp oregano
- dash of salt & pepper
- Add diced pancetta to skillet and cook over medium-high heat for 5 minutes. Drain oil, keep pancetta in skillet add chopped cauliflower, zuchinni, diced onions, garlic, and jalapeno. Mix in 1 teaspoon basil and 1 teaspoon oregano, dash of salt and pepper. Saute 10-12 minutes or until cauliflower and zucchini start to brown.
- Whisk together 3 whole eggs with 5 egg whites and combine with 1 teaspoon basil and 1 teaspoon oregano. Pour egg mixture over veggies in skillet and leave on medium-high heat for 2-3 minutes until edges are just setting.
- Move skillet into oven and bake at 400 degrees 10-12 minutes. (Optional finish with 2-3 minutes under broiler for golden brown color on top).
- Remove and serve immediately or at room temperature.
Listen to the mustn’ts, child. Listen to the don’ts. Listen to the shouldn’ts, the impossibles, the won’ts. Listen to the never haves, then listen close to me… Anything can happen, child. Anything can be.
-Shel Silverstein, Where the Sidewalk Ends