Sunday Supper: Frittata

December 8, 2013 | By | Comments (1)

Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!

We know it can be difficult to eat healthy during the holiday season, so we’ve selected something a little lighter this week – frittata. Better for you than a quiche and technically easier than an omelet (no flipping required!), a frittata is the perfect way to clean out your fridge at the end of the week or after a big holiday feast.

Traditionally, Italians cooked frittatas as a way to use leftover ingredients from larger meals. To the Italians, the frittata embodies cucina povera, or modest, homestyle meals that are all about simple, flavorful ingredients with little waste. For example, instead of throwing away extra cooked pasta, Italians might save it for a frittata the next day.

Try our favorite frittata recipes below, but feel free to substitute what you already have in your pantry. If you have lettuce or other greens, put together a simple salad with your frittata. This week, try to make the most out of every single ingredient in your kitchen.

Classic frittatas:

Red Pepper, Potato, and Ricotta Frittata

Zucchini-Onion Frittata

Tomato-Herb Frittata

If you have leftover pasta: Spinach and Herb Pastatta

Simple side salad: Green Salad with White Wine Vinaigrette

COMMENTS

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    December 13, 2013 at 6:40 pm