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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a good 'clean out the refrigerator' recipe and it's delicious as well. I found this in a Chicago Tribune article about using up stuff in your pantry and refrigerator. Great one-dish meal! Ingredients:
3 tablespoons olive oil |
1 red onion, finely chopped |
1 green bell pepper, finely chopped |
1 celery rib, finely chopped |
3 garlic cloves, minced |
1 (10 ounce) bag fresh baby spinach |
1 (15 ounce) can garbanzo beans, drained |
1/4 cup fresh parsley, chopped |
8 eggs |
1 tablespoon milk |
1/2 teaspoon salt |
fresh ground black pepper |
1/4 lb smoked chorizo sausages or 1/4 lb andouille sausages or 1/4 lb kielbasa, chopped |
2 large tomatoes, thinly sliced |
1/2 cup unaged manchego cheese or 1/2 cup other semi-hard cheese, shredded |
avocado, slices (optional) |
chopped green onion (optional) |
Directions:
1. Heat oven to 375 degrees. Heat 2 T. of the oil in an ovenproof skillet over medium heat; add the red onion, green pepper and celery. Cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic; cook until softened, about 1 minute. Stir in spinach; cook until wilted, about 1 minute. Meanwhile, combine the beans, remaining 1 T. of the oil and parsley in a food processor; pulse until coarsely chopped. Set aside.
2. Whisk together the eggs, milk, salt and pepper to taste in a large bowl until foamy. Fold in the sausage and the bean mixture. Pour into the hot skillet; cook, without stirring, until eggs begin to set, about 4 minutes. Top with tomato slices; sprinkle with cheese. Transfer to oven; bake until frittata is fully set and cheese melts, about 10 minutes. Garnish with avocado slices and green onions, if desired.
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