Do you ever open your refrigerator door, see that it’s pretty full, yet feel like you have nothing to eat?
It happens to me all the time! I have no shelf space because I have little bits and pieces of leftovers and extra vegetables. I don’t know what to do with them all, yet I don’t want to throw them out.
My best solution . . . . . throw everything into an egg!
A vegetable frittata is so hearty and holds up well for a variety of ingredients. Here, I’ve used up some plump fresh peas and earthy mushrooms. But the best part of this spring time frittata is nestling some creamy, herbed ricotta into the mix.
You know, sometimes when I make a frittata, or even an omelette, I will often serve it with a dollop of sour cream. Adding thyme studded ricotta here, takes the place of that.
And I don’t know about you, but I can eat the sautéed mushrooms right out of the pan!
What do you need? A mound of sweet peas. A bunchy of earthy mushrooms. And a huge scoop of creamy ricotta cheese. To me, the ricotta is much like eggs or potatoes and needs a little kick in the flavor department. So I always season the ricotta, too. Here it’s a little salt and freshly cracked pink peppercorns and fresh aromatic thyme.
Leftovers can also go into salads for me, depending on what I have. But frittatas provide me extra breakfasts and lunches for the week. You can certainly switch up the veggies or cheese. Use different herbs. Add protein if you’d like.
So what’s in your fridge and your next frittata?
Start where you are. Use what you have. Do what you can.
- 8 large eggs
- ¼ cup of half and half
- ½ cup of ricotta cheese
- 8 ounces of fresh peas, blanched
- 8 ounces of sliced mushrooms
- 3 Tablespoons of diced shallots
- 2 Tablespoons of olive oil
- 1 Tablespoon of butter
- 2 teaspoons of chopped fresh thyme
- salt and pepper to taste
- Preheat your oven to 400 degrees F.
- Whisk together the eggs and half and half.
- Season the egg mixture with salt and pepper and set aside.
- In a small bowl, mix the ricotta, thyme, salt and pepper and set aside.
- In a ten inch ovenproof skillet, heat the olive oil and butter on med high heat.
- Add shallots and sautee til tender about 2-3 minutes.
- Add the mushrooms and cook till brown about 4-5 minutes.
- Stir in the peas and mix to distribute evenly.
- Add the eggs, lower the heat to medium.
- Place 6 scoops of ricotta evenly around the edges of the pan.
- Let the eggs cook slightly until you see them set a bit around the edges, about 5 minutes.
- Then transfer the pan to the oven and cook until the egg is set, golden, and doesn't jiggle, about 12-15 minutes more.