You know the story. Out-of-town visitors have just left and the fridge is empty, but you’re too tired to go the grocery store. Besides, you’ve been cooking a lot for their visit, and you just can’t concoct another meal. Kiddo’s in bed and the hubster’s working, so there’s no one to impress but yourself. *Sigh*
Thank goodness for eggs. If there’s any contest for the best Paleo fast food, eggs would win.
On this particular occasion, I had some leftover take-out veggies, some leftover grilled onions, some lunchmeat ham, and some cheese. It ended up as a classic Denver-omelet-style preparation but with some zucchini, so what does that make it? A Santa Barbara vegetarian frittata who moved to Denver and fell in love with some ham? This is getting really weird…Let’s review the Quick and Dirty! rulebook, shall we?
- There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
- The ingredients are not hard and fast. Feel free to deviate as necessary.
- The whole meal must come together in less than 30 minutes.
- It ain’t gonna be pretty.
- Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!
Lonely Girl’s Frittata
Sautéed zucchini, onions, and peppers (either fresh or leftover)
Diced ham (preferably uncured and organic)
Eggs (plan on 3-4 per serving)
Dollop o’ milk (optional)
kosher salt and freshly ground black pepper, to taste
Shredded cheddar cheese
1) In skillet sized for the number of people you’re feeding, melt 1 Tbsp. butter per person. Add veggies. If fresh, sauté until softened. If leftover, just reheat. Add ham and cook until heated through.
2) Meanwhile, whisk eggs, milk (if using), and S&P vigorously in large bowl until well blended. Pour evenly over contents in skillet. Here’s a tip: let the eggs set for a few seconds, then use your spatula to pull a section from the edge toward the center, making a mound of sorts in the middle. Do this a few times as long as you have lots of runny egg on top to fill in the gap. This will help it cook faster. Once it stops filling in so quickly, put a lid on it and turn the heat down to medium-low.
3) After several minutes, when the top of the frittata is no longer liquid, add the cheese, turn off the heat, and replace the lid until the cheese melts. Done!