If you’re looking in your refrigerator, dear readers, wondering what on earth could come from the lack of ingredients resting before your eyes, consider the frittata. It’s something I’ve mentioned before.
This particular week found us with almost a dozen eggs (10, to be exact) on their last legs, 2 leftover (cooked) sausages, some broccoli that had seen better days and the remnants of a box of pasta from the night before. And a vacation looming before our eyes. Translation: no trips to the grocery store to restock the fridge, just a dinner that has to come from what’s already there.
Here’s how I took a bunch of loser ingredients, and turned them into a killer dinner (that would also make a killer brunch).
With a little inspiration from The Kitchn.
More specifically, the best breakfast for dinner this kitchen has seen in some time. All with loser ingredients, that would have earned a trip to the trash can had they been left untouched a mere day or two later.
Open up your fridge and see what you can throw into your eggs. You might be surprised at your own genius.
To make a Broccoli and Pasta Frittata for 8, you will need:
- 1 T olive oil
- 1 onion, diced (I used a red onion)
- 2 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 10 eggs
- 1/3 C cream (or whole milk, or not)
- 4 C broccoli florets
- 1/2 box pasta (whatever cut you have is fine)
- 2 links cooked sausage (these were are leftovers, you could throw in leftover chicken, or leave the meat out and make this vegetarian), crumbled
- 1 – 1 1/2 C grated cheese (I used cheddar, but there’s no reason mozzarella, Gruyere, colby jack, and more wouldn’t work)
- Kosher salt
To get started (and I did this the night before, while making a whole box of pasta), boil the pasta according to package directions. In the last 3 minutes, throw in broccoli. Drain the whole mess.
Preheat the oven to 400 degrees, and butter a 9 x 13 casserole dish.
Saute the onion in olive over medium heat till softened, and just starting to brown, about 5-7 minutes. Add garlic clove and cook for about 30 seconds, just until fragrant. Add red pepper flakes and some nice pinches of salt and pepper. Set aside to cool slightly.
Whisk the eggs and cream together until frothy in a large bowl. Add cheddar cheese.
Place pasta, broccoli, sausage, and onion mixture in the casserole dish. Pour egg mixture overtop, and pop in the oven for 20-25 minutes, till eggs are set (when they puff up a bit).