Marisa's Healthy Kitchen

I think you all know that we love frittatas in my house. See my Spanish Tortilla, Zucchini, Potato and Goat Cheese Frittata with Cilantro Sauce and Fontina, Asparagus and Zucchini Frittata. They are delicious, quick and nutritious. So similarly to the Italian Ribollita soup, this is my go-to leftovers meal. I hate wasting food so this is the perfect way to make sure your veggies don’t go bad and to empty out your fridge all while really enjoying what you make with the ingredients. Also, as I have said before, frittatas are perfect for breakfast, lunch, snacking and dinner! All you need is the eggs and have fun with the rest. This recipe is one that I made recently, but you can play with whatever you have and as long as it makes sense and you will have a tasty, quick and inexpensive meal.

Everything but the kitchen Sink-Frittata

6 eggs
left-over goat cheese from Judith’s Fig and Goat Cheese Bruschetta (thanks Judith 🙂 )
2 onions chopped (there are always onions in my house)
1 10 ounce bag of spinach leftover from the Polenta Vegetable Casserole
1/2 cup of pesto leftover from the Raw Corn Cakes
3/4 cup chestnut puree, divided, leftover from the Chestnut and Mushroom Pâté en Croûte
1/2 cup grated parmesan cheese
3/4 cup mushrooms leftover from the Chestnut and Mushroom Pâté en Croûte
1/2 cup cottage cheese
garlic, chopped (of course!)

Preheat over to 375 degrees. Heat some oil in a large skillet over medium-high heat. Sautée onions and garlic for 5 minutes. Add mushrooms and spinach and cook for another 2-3 minutes, till spinach has wilted. Add goat cheese, cottage cheese, pesto and half of the chestnut puree and stir till combined with vegetable mixture. Turn heat down to medium and pour eggs on top of vegetable mixture and let settle. Top parmesan, other half of chestnut puree, salt and pepper. After 5-7 minutes on the stove top put the skillet into the oven for another 10-15 minutes to set. Once it is golden on top you can take out and Enjoy