3 eggs (for a 9-inch pan)
½ T. olive oil
Round onions, thinly sliced, enough to almost cover bottom of pan
Leftover steak or hamburger, ham, bacon, sausage
Vegetables: leftover green beans, bean sprouts, asparagus or raw spinach, tomatoes, red or green peppers
Dash of dried herb(s): basil, parsley, maybe salt and pepper, depending on the leftovers’ seasonings
Possible additions depending on what you have: roasted potatoes or cooked taro
Toppings: cheese, sour cream, mashed avocado, guacamole, salsa or other hot sauce (See notes below.)
Heat pan on medium to medium-high heat.
Lightly beat eggs and set aside.
When pan is ready, add oil and enough sliced round onions to spread across the bottom on the pan. Cook until onions lightly browned.
Add protein. If it’s a leftover then cook only long enough to heat through. For uncooked protein, cook separately and then add. If using bacon, rest on paper towels to absorb some of the grease before adding.
Add vegetables and cook until warmed through.
Add eggs and cook until edges set and the surface is still wet but not overly runny. (I gently lift the edges of the eggs and tilt the pan to let the uncooked egg sneak underneath. This seems to allow for more even browning when it’s under the broiler.)
Optional: Depending on the ingredients and what I have in the fridge, I will add grated cheese before putting the frittata under the broiler.
Place pan under broiler until top is set and cheese melted, if you’ve added it.
Caveat #1: As much as my family likes this for breakfast, I make it only when I have an assortment of leftovers. In the pictures here, leftovers were a few slices of grilled New York steak, leftover turkey burger and roasted garlic potatoes (these recipes to be posted at Onolish soon), roasted mushrooms (may be sharing this one later, too), spinach, and asparagus. Because the ingredients — except for the spinach and asparagus — had been previously seasoned, I didn’t add any seasoning. A dollop of sour cream made it even nicer. As I said, this is a leftover dish: it is what it is depending on what’s in the refrigerator.
Caveat #2: My frittatas do have essential ingredients: onions, some sort of protein and vegetables, and, of course, eggs. Anything else, as they say, is gravy.
We call this “anything and an egg.” Potatoes (shredded or rounds) on the botton layer = frittata.