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Frittata is probably one of the best ways to use anything in your fridge and any leftovers. It is a one pan dish and a crowd pleaser. I like to add some cooked arugula for a peppery herbaceous taste.
Lior Lev Sercarz
1/2 cup heavy cream
1 small onion, thinly sliced
1 sweet potato, peeled and diced
Any other small bits of veggies you like, I had a few Brussels sprouts
3 cups arugula
1/2 cup green or black olives, pitted and cut in half
1/3 cup chopped fresh cilantro or dill (optional)
Preheat the oven to 375 degrees.
In a pan heat some olive oil and cook the diced sweet potatoes and sliced onions (along with any other firm veggies you like) for about 8 minutes. Season with salt, Iris N9 and chili flakes. Add the arugula to the pan and cook for 5 more minutes. In a bowl whisk the eggs and cream together and season with salt.
Lower the heat, and add the olives to the pan. Pour the egg and cream mixture to the pan and spread the vegetables evenly in the pan with the egg mixture.
Cook until the eggs start to lightly bubble and then optionally top with some fresh chopped herbs, and place the pan in the oven. Bake for about 15 to 20 minutes. Run an offset or rubber spatula around the edges of the pan to release the sides of the frittata before serving.
Add 1/2 cup of crumbled feta and 1/4 cup grated parmesan for a cheesy spin.
Melt some butter in a pan and crisp up any leftover frittata wedges the next day.
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