Both at work and every day in my home cooking, I use eggs like they’re going out of style. Soft-boiled, scrambled or baked are my favorite preparations for enjoying the egg in its pure state.
But when it comes to transforming leftovers into a free meal, nothing beats a frittata. You can toss virtually any ingredient into some beaten eggs, and pour it in a hot pan; and then when you pop it in the oven, in the words of Carl Weathers, you got a stew going.
While I often love throwing together a couple random ingredients leftover from the fridge into my frittata, my favorite leftovers are actually herbs that are on the decline. They’re just starting to wilt and you need to use them up quick? Make a simple herb frittata that both highlights the eggs and the random mix of herbs you used. Or just use one herb but toss in enough to really make the flavor punch. Served alongside some spicy salad greens like arugula or watercress, it becomes a light, very Parisian meal that you can enjoy, knowing you didn’t pay the high price for it.
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Serves 6 to 8
8 large eggs
1/2 cup whole milk
1 cup chopped chives or mixed herbs
Kosher salt and ground black pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced
Watercress or arugula, for serving
- Heat broiler to high. Combine the eggs and milk in a bowl and whisk until smooth. Add the chives or herbs, season with salt and pepper, and whisk to combine.
- Heat the oil in a 10-inch oven-proof nonstick skillet over medium heat. Add the garlic, and cook, stirring, until fragrant and just beginning to brown. Add the egg mixture, and stir to distribute ingredients evenly. When the eggs begin setting on the bottom of the pan, quit stirring, and transfer skillet to the broiler. Cook under the broiler, not too close to the heat, until the top of the frittata is set, golden brown, and puffed, and the eggs are set throughout. Watch carefully to prevent burning.
- Remove skillet from the broiler and gently slide frittata onto a serving plate. You may have to invert the skillet onto the plate if the frittata won’t slide out of the skillet easily. Cut into wedges, and serve alongside watercress or arugula dressed in a little oil and vinegar, or your favorite salad dressing.
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