Rainy Day Frittata

Nothin’ Better Than Cooking on an Easy Rainy Day…

I am pretty good about cleaning out my refrigerator once a week and finding something to make with vegetables or fruit that are still good, but not going to last much longer. I hate wasting or throwing out food because I neglected to use it in a recipe or come up with something creative to make.

Yesterday was an on again, off again rainy day *and* a day off from work!

I know eggs are egg-streamly egg-spensive (couldn’t resist) right now, but a dear friend has hens that are laying right now, so I took advantage!

Looking through my fridge, I found a half bag of tri-colored peewee potatoes, which I parboiled for about 8 minutes and cooled, while grabbing a sweet onion, 3 cloves of garlic, button mushrooms, left over dinosaur kale, small zucchini and a handful of cherry tomatoes. Bam! I’ve not only cleaned out my vegetable drawer, I’ve made meals to last me days!

I diced the onion, zucchini, mushrooms and tomatoes. Chopped the kale, garlic and heated a sauté pan with some olive oil. In batches, I sautéed all the veggies until just cooked (6 minutes).

While slicing the potatoes in half, I heated the oven to 375 degrees, greased a 1/2 size aluminum pan and whisked 8 eggs with 1/4 cup water and 1/4 cup half and half adding some salt, pepper and granulated garlic.

I added the sauteed veggies to the oiled aluminum pan and then added the egg mixture and some grated cheddar cheese. Threw it in the oven and 30 minutes later I had a lovely frittata that will feed me for a while.

Here’s to a lazy rainy day!