By Dane Feldman
Photo by Dane Feldman.
A frittata is a forgotten brunch staple (or at least, I often forget about its versatility) that is also one of the most adaptable recipes in existence. Just about anything can be added to a frittata and it will still be a frittata, so essentially you can throw in all of your ‘fridge garbage. A frittata in this sense is kind of like garbage pasta, but serve it with mimosas and no one will know you only included zucchini because you ran out of mushrooms by Tuesday.
What you’ll need:
1 1/3 cup egg whites
1/4 large white onion
1 cherry bomb
1/2 cup crumbled feta
5 strips of bacon
Preheat the oven to 450.
Cook the bacon separately.
Finely chop all of the vegetables and sauté the onions with a bit of extra-virgin olive oil over medium heat while the bacon cooks. When the onions soften and grow translucent, add in the zucchini and stir with a large spoon. Let these vegetables cook for another couple of minutes before adding in the tomato and pepper. Stir again with the spoon.
In a measuring glass, whisk together the egg whites and the eggs until the yolks are broken up. Pour the eggs over the vegetables in the pan and sprinkle in the cheese and bacon.
Let the eggs cook until the edges solidify and the ingredients start to settle. Then, place the pan straight into the oven to bake. If you don’t have an oven safe pan, carefully transfer the ingredients into a glass pie plate with high edges. I used a glass pie plate, so it hardly makes a difference.
Bake for at least 15 minutes or until frittata is lightly browned on top and the eggs are cooked through. Put a knife or fork through it and make sure it comes out clean before serving.