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CHAPMAN FAMILY – LA CANADA FRINTRIDGE, CA
“This is a great way to use up leftover vegetables and cheese in the fridge. Serve with a salad for a wonderful lunch or dinner.” SCARLETTE CHAPMAN
CLEAN OUT THE FRIDGE FRITTATA
INGREDIENTS
2 tbsp. olive oil 2 tbsp. butter
2 cups vegetables (broc- coli, cherry tomatoes, potatoes, etc.)
Salt and pepper, to taste
9 large eggs, room temperature
1⁄2 cup full-fat dairy
(sour cream, crème fraiche, whole milk, plain yogurt or cottage cheese)
1 tsp. salt
1⁄2 tsp. pepper
1 cup shredded cheese (cheddar, Monterey Jack, Swiss, goat, parmesan, etc.)
Fresh herbs, such as chives, oregano, Italian parsley (optional)
1 Heat oven to 350°F.
2 Heat a medium oven-safe, non-stick pan (preferably cast iron) over medium heat. Add oil and butter. When butter is melted, add vege tables and cook until just tender, 10-15 minutes. Season with salt
and pepper.
3 While vegetables are cooking, beat eggs and dairy in a medium bowl just until combined. Add salt and pepper.
4 If using a cheese that melts easily, stir into egg mixture, then pour mixture into pan with vegetables. If using a cheese that doesn’t melt easily, pour egg mixture into pan, then sprinkle cheese on top.
5 Bake for 30-40 minutes, only until set and mixture is no longer jiggly when pan is shaken.
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