|
|
|
Lunchable Leftovers: A fine fritatta
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Lunchable Leftovers: A fine fritatta
 |
| Photo l Michael Persico |
| Spinach, onion, turkey sausage, local gruyere and thyme. |
Taking your midday meal to work can save you thousands of dollars over the course of your lunch-eating career. The brown bag need not always have the same sandwich and Diet Coke stashed in it, either. Below, a simple method for a fritatta to take with you.
One thousand years ago, the Italians must have eyed up the delicate curds of a French omelette and thought, we can make that bigger. Fritattas are the easiest way to turn almost any random foodstuff into a hearty and healthy meal. You can use anything you have on hand � the only requirement is eggs.
To fill an 8-inch pan about 1 to 1 1/2 inches deep, whisk together six large eggs in a bowl and set aside. Heat your pan over medium-high heat. First brown any meat you'd like to include, then caramelize some onions and any cooked vegetables lying around, chopped small.
Pour the eggs into the pan and cook gently over medium heat. Cheese can be added to the mix at this point. Lift up the cooked edges of the fritatta with a rubber spatula, and tilt the pan to allow the uncooked egg to run to the bottom and get a chance to feel the heat. When the bottom is set, remove the pan to the broiler preheated on low. Place about 6 inches from the heat source, and allow the top to cook through until browned and puffy, about 6 minutes.� Slice and serve hot, room temp or straight from the fridge with a green salad.
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
