Clean-out-the-fridge and nourish-your-loved-ones frittata

Last night's meal was to serve three people and two purposes.

Firstly, as I am going on holiday tomorrow and the boy cannot be trusted to consume vegetables of his own accord, the plethora of vegie odds and ends needed to be used up (and preferably ingested by the boy so there is some chance he won't have died of scurvy by the time I return).

Secondly, N's little sister, R, had appeared at our house.  R moved to Melbourne from Castlemaine, the town we all grew up in, at the start of the year.  Her diet is fairly typical of an 18-year-old fresh out of home: tea, toast, beer and deepfried balls of mashed potato from questionable Elizabeth St curry houses. As kind souls did for me at 18, I try to feed her as much protein as possible when she comes within my grasp.

Thus . . .

"Clean-out-the fridge frittata"
1. Stick a peeled chunk of pumpkin and a zucchini through the food processor so it grates into largish chips.
2. Cut the squishy bits of a red capsicum and dice.
3. Chop 3 rashers of bacon into little strips.  Fry the bacon in a tiny bit of oil (it will leak its own fat).
4. Once cooked, add the vegies. Stir a bit then put a lid on the frypan, shake a bit, then leave on a low heat until the vegies go softish.
5. Preheat the grill.
6. Beat 5 or 6 eggs with a bit of milk, salt and pepper. Stir in some chopped parsley and basil from your garden (beaming with pride as you do so). Take the lid off the vegies and pour the egg mixture over. Move the pan's contents around so the egg gets under some of the vegies. Cook uncovered over a low heat until you think the bottom is cooked.
7. Grate some cheese over the pan's contents.  Chuck the pan under the grill until it smells sublime and goes golden brown on top.
8. Cut into wedges and nourish your loved ones. Serve with a salad if your fridge is better endowed than mine.

Serves three with leftovers for breakfast (or four).

Comments

[Natalie]

Hey! Its Natalie here.....remember me?!?! WOW...this is an awesome website...I loved it...very enjoyable reading!

[Rubydot]

This frittata sounds like it might be a close cousin of my own mushrooms-from-the-bottom-of-the-crisper-and-unidentified-spices-found-at-the-back-of-the-cupboard fry-up. Only it looks much nicer.

[doug]

Hi!
where is the next installment of lovely student cooking? I have been waiting for a full month now!