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Miradoro Restaurant at Tinhorn Creek

Quarantine Fridge Cleaner Frittata – By: Chef Jeff Van Geest

Normally I encourage restraint when cooking. Less is more, quality ingredients, that sort of idea. But since we are all in quarantine and trying to figure out what to make with what’s left in our fridge, let’s throw caution out the window and have some fun. This is less of a recipe and more of a rough guide to deliciousness.

Equipment:

• Normal sized non stick or well-seasoned cast iron sauté pan
• Rubber spatula
• Stove/oven
• Mixing bowl
• Whisk

You will need about 2 eggs per person, but realistically, enough eggs to fit your pan! I would say about 8 eggs for an average size pan. More or less depending on how big your pan is/how thick you want your frittata. Whisk the eggs in a bowl

Some sort of allium – diced chives or green onion, caramelized onion, diced shallot, chopped garlic. Whatever you have in your fridge. Add to the whisked eggs.

Cheese? Of course you want cheese in there! Softer cheeses you can mix into the eggs and/or grate hard cheese on top when the frittata is almost done.

What’s in the door of your fridge? Pickled artichokes? Heck yeah! Sundried tomatoes? Yup! Just make sure you think about how large they are and chop to the appropriate size.

Greens! Because you gotta stay healthy! That last bit of wilty kale? Chuck it in there. Spinach, swiss chard, radicchio, even romaine! Again, just make sure to cut to the appropriate size.

Now look in the meat drawer. Sliced ham or prosciutto is great. Dry cured meats like chorizo work great. Just slice them thin. Leftover sausages are great as well. Leftover chicken or pulled pork? Why not!

What about Veg? Asparagus works great in a frittata. Broccoli as well, but make sure to cut it small enough that it cooks by the time your frittata is cooked. Grilled or roasted peppers are fantastic as are whole cherry tomatoes. Stay away from chunks of big tomatoes as they are watery and will make it hard to have a set frittata.

You can add some herbs at this point if you wanted.

If you want to get crazy, maybe throw some leftover pasta in there. Or some chunks of nice bread that is a few days old.

Once you have your mixture, adjust your seasoning.

Preheat your oven to 350 degrees

Now, heat a bit of oil in your pan on medium high heat. Add the frittata mix. As it sets. Lift from the bottom and tilt the pan to allow some of the runny eggs to run underneath. Do this a few times around the pan and then place in the oven. Bake for about 20-30 minutes depending how thick it is. The frittata should not be jiggly in the middle but should be just starting to puff up. You can stick a knife tip or bamboo skewer into the middle and test for doneness. If it comes out clean it is done, but if its wet with eggs it needs more time

Once you feel it’s cooked, let it sit in the pan to rest for 10 minutes, then use a spatula to loosen it from the pan and slide it onto a cutting board. Cut into wedges and serve with nice bread!