Source: Nonni cir. 1970’s
Left-overs in an italian's kitchen quickly become a Fritatta. It's just a fact of life that old Italian women or men who cook for their family live for the moment when they can put a fritatta together for dinner, and kill the night before's left-overs too. Often there is left-over rigatone, penne, or spaghetti in the mix. In our usual situation, it's usually left over vegetables from the night before, coupled with a nice handful of fresh young spinach. I believe rule number one in my grandparent's house was: never, ever throw away good food. My grandmother made these often, my mother followed suit, and I'm now running with the baton. I do honestly believe that my kids will do this recipe throughout their lives too. The only rules that apply for a fritatta are: left-overs, eggs, cheese, pan, oven. Be inspired to serve your delicious fritatta cut in lovely squares at your next dinner party as an appetizer, or along with the main meal. Enjoy!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 people
- left-overs last nights roasted vegetables, 2 day old pasta, etc..
- 6 eggs
- 1/2 cup milk
- 1 cup spinach fresh & washed
- 1 cup cheese whatever you have is usually good. gryere, parmasean, tilsiter, etc..
Heat oven to 200 Celsius Arrange the ingredients for your fritatta to keep the assembly simple. In this case, it's going to include my left- over roaster vegetables with the rest of the spaghetti from last nigh, fresh spinach, fresh leek from garden, and cheese.
Begin by sauteeing the leeks until nice and carmelized.
Once leeks or onion base is sauteed, add and combine the left-over
Turn off the heat and add the spinach on top, don't mix
Press down in pan
Add egg and milk mixture (beat the eggs, and milk until well combined)
Bake in the hot oven for 25 minutes, or until fully cooked
Slice and serve