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{Clean Out Your Fridge} Frittata Friday

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We did another backyard clambake last weekend.

Apparently we thought we were feeding an army because we had TONS leftover.

{note to self: next time only buy ONE package of andouille sausage}

I was in a pinch for dinner one night this week so I threw together a quick frittata using stuff that needed to be eaten up….

4 eggs that didn’t make the cut to be boiled and dyed for Easter

Several pieces of TJ’s chicken andouille leftover from the clambake

1/3 container of crumbled goat cheese

Enter andouille sausage and goat cheese baked frittata…

Jay even raved about it.

I love quiches, but can certainly do without the crust. This would make a great quiche, too though.

The addition of caramelized onions would be nice, as well.

The great thing about frittatas is that you can literally add just about any combination of meat, veggie and cheese. They are easy to make for two people or twenty people. You can make them vegetarian or super manly with lots of meat. {Note: the meat needs to be fully cooked and the veggies sauteed, grilled or at least blanched before adding them to the egg mixture}

I just whisked together the 4 eggs with 2/3 cup milk {I literally used a combination of half & half, whole and skim ~ again, we’re cleaning out the fridge} and some salt & pepper. To make it lower in fat and cholesterol, simply use 8 egg whites {not sure how it would turn out with all skim or lowfat milk, but I’m sure it would be fine}.

Pour the egg mixture into your lightly greased, oven safe pan and bake at 350* for about 25-30 minutes or until eggs have set.

Cut into wedges and serve with a green salad or fruit.

{Or with leftover red potatoes from your clam bake!}

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Happy Friday!

The weekend is here.

Cooking With Whine

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We had 16 eggs that needed to be used. I decided to take 10 of them and do a baked frittata for dinner this evening.

{I was afraid Jay was going to say,”Babe, it’s not Friday…why is there no meat in this meal?”}

No, he wouldn’t {dare} say that, but folks, that’s what was being served up this evening and if you didn’t like it, you know where the nearest Chipotle or Chick-fil-A is.

I also cut up a cantaloupe to go with…..

While I was prepping the frittata, all I heard was whining, whining, whining!

Ugh!

“Holden, don’t do that!”

“Moooom, El-yit threw my monster truck in the trash!”

“Holden hit me!”

“Can we go outside?”

“I wanna go outside…it’s not night time yet!”

“Where’s my lip gloss?”

Ugh!

Why do they always lose it {extra big time} RIGHT when it’s time to get {the vegetarian} dinner started?

Back to the frittata…

Asparagus, Blue Cheese & Caramelized Onion Frittata

You’ll need:

10 eggs

1/2 cup whole milk {that’s all we had, but I’m sure you could use lowfat, skim or even heavy cream!}

1/4 to 1/2 onion, sliced thin

bunch asparagus, cut into 1.5 inch pieces

1/2 cup blue cheese

Salt & Pepper

Start by caramelizing your onions. In a small pan, warm a little butter and olive oil on med-high heat. Add the onions along with just a sprinkle of brown sugar. Stir, stir and stir some more for about 5-7 minutes until they are dark brown, but not burnt. Keep stirring! Let them cool off to the side while you get the rest ready.

Even though the asparagus was pencil thin {which I normally don’t buy} I blanched it anyway to make sure it would be tender enough. Just bring some water to a boil and drop the cut asparagus into the water for about a minute. Then put it in a ice bath {just some ice and water in a bowl} to cool and stop the cooking so that it stays bright and doesn’t overcook.

Whisk the eggs and the milk with some salt & pepper. Add in the caramelized onions, the blue cheese and the asparagus. Pour into a buttered dish {I used an 8X11} and bake at 350* for about 35 minutes.

{I took ours out after about 30, added the whole stalks of asparagus on top and put it back in the oven for about 5 minutes}

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Despite the whining, this meal was delish…even Jay loved it!

And so Spring!

And I FINALLY picked the perfect cantaloupe. Generally I am not very good at picking melons.

Linking up to {What I Whipped Up Wednesday} over at Sugar and Dots. Come over and see what else is being whipped up!

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Have a beautiful Thursday! Looks like it’s going to be gorgeous!