Frittatas

On Wednesday, we fixed frittatas. Frittatas are basically Italian open-faced omelettes, filled with vegetables, cooked meats, and pretty much anything else you'd like to add. I think it's a great way to use leftover chopped vegetables, bits of smoked meat, and remnants of shredded cheese. Also, eggs are about the perfect protein: it's a whole protein, incredibly cheap, and has a low carbon footprint.

Anyways, we made frittatas with sun-dried tomatoes, andoille sausage, red bell peppers, zucchini, onions, and garlic. It turned out well: it felt fresh and healthy, very veggie-heavy. It sort of tasted like a salad, with egg interspersed. Definitely, though, the meat made the dish, though I think pretty much any salted and cured meat would add a nice flavor (salami, chorizo, left-over bacon). However, it was a little underflavored. We ended up drizzling it with some of the vinaigrette that we made with the salad. When we were going to make it again, we'd add some more flavorful ingredients, like jalapenos, marinated artichokes, marinated mushrooms, or some cheese.

The recipe is at allrecipes.com. Again, login/pass - foodspectacle/foodspectacle.

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