Friday, March 5, 2010

Butternut Squash, Leek & Potato FRITTATA (or should I say, REFRIGETATTA) Let's Lunch Bunch

One of my Grandfather's favorite dinners was breakfast. I know that sounds odd, but as a medaled war hero, he had probably been through times when what you ate was what was there, ya know what I mean? So, on occasional evenings he would ask my Grandmother to make him (in a southern accent) "Runny eggs n' sum bacon with y'er biscuits and cream coffee". Cream coffee meant- with evaporated milk- as he usually drank it straight in the morning, but probably picked up the term "cream coffee" from Europe along the way. Cream was his way of making strong coffee a "night-time" drink. This casual attitude of "eat what ya want, when ya feel like it" carried over thankfully to the grandchildren as we often had a Tomato Sandwich for breakfast, or a plate of Seasoned Hashbrowns for lunch. And very often, what we ate was whatever needed to be used up from the refrigerator. That's also our theme for the Let's Lunch Bunch, and how I came to have a Frittata for my mid-day meal.

A Frittata is an Italian Omelet-like dish that usually consists of eggs, or a mixture of egg whites and whole eggs and then veggies, spices, sometimes meats and even pasta. It's also the easiest way to use up those left-over ingredients that you saved in case you needed them and now feel bad if they're wasted. Maybe it should be called a "Refrigetatta"?

Here's mine, but you can substitute...well...what do you have?


A few pieces of Butternut Squash and Leeks (I roasted these first to bring up the hearty flavors and moisture)
4 egg whites and 2 eggs (beaten in a bowl)
Left over Potatoes (they were already cooked, but you could roast a few slices along with the veggies, too)
1/3 cup of cubed Gruyere cheese (or goat cheese would be good also)
2 Tbls. olive oil
dash of salt, pepper, fresh parsley, fresh thyme, sprinkle of red pepper flakes

Heat an oven proof skillet, with the olive oil, on Med.
Place the potato slices in a single layer for a bottom to the Frittata.
Gently pour in the eggs, season w/ salt and pepper and sprinkle with the cheese.
Resist the urge to stir or mix, then top with your veggies (leeks and onions should be in slices or small bitesize pieces).Season with your spices, and optionally sprinkle a little topping of more cheese.
The bottom should be set by now and you're ready for the oven to finish the job.
Carefully, put your skillet into the preheated 375F oven for about 15 min. (You may want to finish with the skillet under the broiler setting just for a couple minutes to give the top a nice cut.)For a rustic presentation, bring the skillet right to the table for slicing. Or serve slices with a small salad. Almost every month a group of us hungry bloggers set out to share what we call a "virtual lunch". I absolutely love my Let's Lunch pals and I know you'll find some really great ideas in their posts. Check out:
A Tiger In The Kitchen (one of the original "Let's Lunch"ers)
Cowgirl Chef (another original)
Cosmic Cowgirl
Bon Vivant
(check back for more!)

If you'd like to join in, we'd LOVE to have you post. Just look on twitter using this search:
#LetsLunch and connect it to your post. Or leave a comment here and I'll catch you up and in.
Thanks for reading, I always appreciate it!


Alessio Fangano said...

Nice frittata Cathy :) Like the colors too :) I still remember mommy's onions frittata of when I was a kid (now fried food is almost banished down there lol).
BTW thanks a lot for popping by my blog :-)

Lauren said...

Oh Cathy! The flavours in there look amazing =D.

Danielle said...

Can you believe that I've never made a frittata in my life? Thanks for this inspiration - leeks in anything is a winner in my book :)