Frittatas are always the answer to “what do I do with this? (Half zucchini, handful of sautéed mushrooms,spicy pepper, a cup of cooked rice, etc.)”. Use this recipe as a template to create your own frittata creations, adding a combination of your favorite vegetables, herbs and meats.
Other responses to these depletion problems can be found in the form of fried rice and quesadillas. They are the perfect solution to make a simple meal while cleaning the fridge. A win-win.
What you will need
1 tablespoon of olive oil
1 tablespoon butter
2 tablespoons chopped shallots
5 ounces sliced shiitake or other mushrooms
1/2 cup red, yellow or chopped orange pepper, or a combination
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground pepper to taste
8 large eggs
How to prepare it
Preheat the grill. Heat a pan of 8 to 10 inches over medium-high heat. Add 1 tablespoon of oil and butter. Add the shallots and mushrooms, and sauté for about 8 minutes until they are tender enough. Add the peppers and sauté for 2 more minutes until all the vegetables have softened. Stir in the thyme.
Meanwhile, beat the eggs in a medium bowl. Add them to the pan, stirring frequently for two minutes. Lower the heat to medium low and cook for 2 to 3 minutes until the eggs are at the bottom. Transfer to the rotisserie and cook for 1 to 2 minutes until the top is ready and the cheese melts and browned, and the frit swells slightly.