Cooking is always an adventure for me, kind of like walking a trail and ending up on another path, maybe even in a different forest. As always, I start a recipe, find out I am missing ingredients, rummage through the pantry or refrigerator and end up with something else, different but good. I enjoy these food adventures. The other night I decided to fix a frittata, a simple egg meal. The recipe called for zucchini and Parmesan cheese to top the frittata, and of course I didn’t have any. I ended up creating a topping with bacon and all the left over veggies I could find. I topped the final product with feta cheese, and provolone and we loved the meal. Last night I did the same with my soup. I wanted to make the Tuscan pasta soup but the kale had been in the fridge a little too long. I cooked chorizo, onions, garlic, peppers and mushrooms, added the beans and pasta and we had a great supper.
Shelley’s Frugal Frittata
Cook some bacon and set aside to cool, then crumble or cut into pieces. We used turkey bacon. In olive oil cook onions, red peppers and garlic till soft, then add mushrooms and cook for a few minutes. Add the bacon to the veggies and set aside while you prepare the frittata.
Whip 6 eggs, add two tablespoons water and whip again. Pour into hot omelet pan greased with butter. When eggs begin to set, top with the bacon and veggies. Add salt and pepper if you wish. Add whatever cheese looks good, I used feta and provolone sections, and place under a hot broiler until the top browns and is set.
This recipe was adapted from the Frugal Gourmet by Jeff Smith, whose cookbooks I love. He suggests serving the frittata sliced like a pie with a salad.