Kitchen Sink Frittata
One thing we’ve found as rookie RV’ers and even at home, is that it’s tough cooking meals for two. You always have something left over. So what do you do with those leftovers in your teeny RV refrigerator? The same thing you do at home… You make a “kitchen sink” frittata.
On a recent trip we had chicken tacos one night, and flank steak with corn-on-the-cob and fried potatoes the other. There was a lot of leftover taco meat, steak and potatoes.
We had planned ahead for our “getaway” day breakfast knowing we’d have these leftovers. So we brought some other ingredients from the home fridge: tail end of a broccoli crown, some cherry tomatoes, a shallot, and a little 1% milk in a small water bottle.
Frittata’s a very simple and hard to screw up. The key is to beat a lot of air into the egg/milk mixture. This will create a much more fluffy frittata. We used a small plastic shaker bottle with a wire ball. It works better than a whisk and keeps you from splashing egg all over your small RV countertop.
In our 8” cake pan, it takes no more than 25 minutes at 400 degrees. Here’s the full breakdown and procedure. Note that we don’t really measure anything other than the milk (1/4 cup) & eggs (4).
Preheat oven to 400
Sauté shallots, mushrooms and spinach in olive oil in a small sauté pan. Salt and pepper to taste
Whisk eggs and milk in a mixing bowl or shaker bottle. Beat/shake vigorously to put a lot of air in the mixture
Add shredded cheese to the egg/milk mixture and combine
Put shallots mushrooms, spinach, broccoli, tomatoes, potatoes, steak, and taco meat into an 8”, lightly greased cake pan (no additional seasoning as potatoes, steak and taco meat bring their flavors with them)
Pour in the egg/milk/cheese mixture and combine with other ingredients
Bake for 25 minutes or until firm & browned. Test doneness with a fork
