Fridge Frittata — The Weekender

By: Marisa McClellan

Related To:

Fridge Frittata - The Weekender

Eggs are my comfort food. When I've had a rough day, I eat them fried and served over buttered toast cubes. Mornings when I know I'll need lots of energy, I eat them scrambled with grape tomatoes and avocado. And nights when I can't imagine cooking anything ambitious, I simmer tomato puree with kale and garlic and poach two eggs per diner in the sauce.

When it comes to eggs for a crowd, I'm very fond of big egg bakes and frittatas. I have a couple favorite versions (spinach, red peppers and goat cheese is one I make a lot), but I'm always on the lookout for new ideas for add-ins and toppings.

Katie Lee's Fridge Frittata came to my attention recently and I knew immediately that it was a recipe worth trying. She has you saute deli ham, peas and leftover french fries (oven-roasted potatoes or a handful of frozen hash browns would also work) in an oven-safe skillet. You add whisked eggs and then dollop on ricotta cheese and dabs of pesto. It puffs as it bakes and makes a glorious main dish for brunch or supper.

I particularly loved how tender and creamy the pockets of ricotta were and how the pesto added flavor and vibrant color. We ate it with a side salad and some toasted sourdough and declared it just the thing for a nearly spring Weekender.

Diced Ham for Fridge Frittata

Before you start cooking, read these tips:

— The nice thing about making a frittata is that it's so darn flexible. Out of frozen peas? Try broccoli or spinach instead. Not eating meat? Skip the ham and add cubes of baked tofu.

— Want to make your weekday mornings easy? Make a frittata on the weekend, chill it and cut off a slice each morning.

— If your frittata is sticking to the pan, let it rest. I will often let my egg dishes cool down to nearly room temperature before slicing, to ensure that I don't lose any bits to the pan. You can always reheat them once you're ready to serve.

Marisa McClellan is a food writer and canning teacher who lives in Center City Philadelphia. Find more of her food (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her second cookbook, Preserving by the Pint: Quick Seasonal Canning for Small Spaces, is now available for pre-order.

Next Up

Precisely How Long Should You Boil Eggs?

A quick internet search would lead one to believe that there are hundreds of methods to boiling eggs. While this is true, we are sharing the only foolproof method you will ever need.

How to Make Ramen Eggs (Ajitama)

All you need is six ingredients, including the eggs.

This Is the Only No-Fail Way to Tell If an Egg Is Bad

Because who knows how long it's been in the fridge?

Food Network Magazine: April 2010 Recipe Index

Find recipes for Easter, Passover, mac and cheese, easy weeknight meals and 50 simple egg dishes from Food Network Magazine.

12 Things to Do with Leftover Egg Yolks

Eggs are expensive; don't toss their liquid gold centers.

How to Fry Eggs: A Step-by-Step Guide

These step-by-step tips will teach you how to make fried eggs, whether you like them sunny-side up or over easy.

Ellie Krieger's Healthy Scrambled Egg Hack Is Life-Changing

You'll never look at egg whites the same way again.

What Is Egg Foo Young?

The Chinese American staple has a long history.

How Many Eggs Should You Be Eating?

Let's crack open the stats on how many eggs to eat, and how to prepare them.

Can You Freeze Eggs?

In a word: yes. But it’s important to follow a few rules.