Eggs for dinner, continued.

A couple of things I've considered in the last few weeks include
1) how to eat less meat
2) how to not cook two meals daily (one for Claire, one for us)
3) how to use use leftovers wisely

I believe I stumbled across one solution for the above, and it came in the form of a frittata. For many dinners, I use Fine Cooking's Recipe Maker, which essentially is a multiple choice game of ingredients for anything from a baked pasta to a stir fry to a cheesecake, and allows you to create your own recipe using what you have on hand.

They have a frittata tool which I used earlier this week for this recipe. I used only what I had around, and I even threw in some leftover roasted sweet potatoes from a previous night. The recipe is below, and this is how it turned out.

It tasted great and I served it with a little Dijon mustard and mayonnaise mixed together for an "aioli" and a green salad tossed with a walnut oil vinaigrette and some avocado.

But the best part is featured right here, in which my picky eater who looks doubtfully at pretty much every creation of mine, gobbles it down.

                               
Here's the recipe, but why would you use mine when you can use up your leftovers and make your own?

1 leek (white and green parts) thinly sliced and sauteed
1 lb Swiss chard, trimmed, sauteed, squeezed dry and coarsely chopped
8 eggs
1/2 cup whole milk
1 tbsp flour
1 1/2 tsp kosher salt
1/2 cup Parmesan (not Kraft, please!)
4 tbs chopped parsley
1 tsp minced garlic
1 tsp lemon zest
2 tbsp extra virgin olive oil

Heat oven to 350. Prepare the leeks and chard as directed above. Let them cool slightly before proceeding - they can be warm but not piping hot when added to the eggs.

In bowl, whisk eggs with milk, flour (may form small lumps - don't worry), salt and pepper.

Combine leeks, chard, Parmesan, parsley, garlic and lemon zest with the egg mixture.

Heat the olive oil in a 10 inch ovenproof skillet over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover and cook until the eggs are set about 1 inch in from the sides of the pan, 8-12 minutes.

Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.

Remove the pan from the oven and use a spatula to loosen the frittata from the edges. Slip it out of the pan on onto a cutting board. Let it cool for 10 minutes before cutting and serving or serve it room temperature at a later time.