What's Left in the Fridge Frittata

Every now and then, I end up with bits of this and that in the fridge and I hear my mom's voice in my head: "Don't throw that away! You can find something to do with it." This week they went into a frittata.

Frittatas hold a special place in my household as it was the first dish I cooked for Marshal Mike when we were dating. I haven't made one for a long time, but decided the ingredients I had on hand would be perfectly suited for it. Unfortunately MM is off playing Army so he didn't get to enjoy the fridge frittata. Below is a recipe for this particular frittata, but think of it as a general guideline and feel free to use any ingredients you'd like!

What's Left in the Fridge Frittata
Serves 3

Extra Virgin Olive Oil
1/2 onion, sliced
1/2 red bell pepper, diced
6 large eggs
3 tablespoons milk (I had evaporated milk leftover from making a pie for Thanksgiving, so I used that)
1/2 cup grated cheese (I used a combination of Parmigiano-Reggiano and rosemary asiago)
Coarse salt and freshly ground black pepper
A handful or two baby arugula leaves

1. Position an oven rack in the top 1/3 of the oven; preheat the broiler. (I forgot you are supposed to use the broiler and heated the oven to 400 degrees. The top of my frittata did not get golden, which is why you see the bottom of my frittata in the picture above!)

2. Heat a tablespoon or two of olive oil in an oven safe 10 inch skillet over medium heat. Add the onions and cook for a couple of minutes. Add the bell pepper and cook until the onions caramelize and the pepper softens.

3. Meanwhile, in a large bowl, beat the eggs, milk, cheese, salt and pepper.

4. When the onions and pepper are just done, add the handful or two of arugula to the pan and stir to wilt slightly. Lower the heat to medium low or low. Pour the egg mixture over the vegetables and gently stir (I forgot to stir, that's why you can see all of my vegetables in the above picture).

5. When the edges are set, transfer to the oven and cook until puffy and golden (obviously this will take less time if under the broiler than in a 400 degree oven).

6. Let the frittata cool for a couple of minutes (remember the handle of the skillet will be very hot!) Loosen the edges of the frittata with a rubber scraper. Use a plate to invert the frittata and either invert again onto another plate, or keep the bottom as the top, whichever is prettier! Cut into wedges.