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OCTOBER 2015 - Recipe
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Recipes for Busy Lawyers

Editor’s Note—Send us the most delicious and nutritious recipes that you love to feed yourself or your family and we will share them!


Week Night, Use Up the Leftovers Frittatas

Submitted by Stacy Horth-Neubert

9-10 eggs
1 medium onion, thinly sliced
1 1/2 cups leftover/cooked green vegetable (such as asparagus, broccoli, chard, kale);
    OR: 2 cups raw & chopped spinach, baby kale, baby chard, or arugula
1/4 -1/2 cup grated cheese (such as parmesan, cheddar, gruyere)
Sea salt & pepper

Pre-heat oven to 375 degrees.
Coat bottom of 9 or 10 inch non-stick, oven-proof skillet with 1 TBS olive oil, butter, or mix of both.  
Sauté onion over medium heat with a pinch of sea salt until soft.  While onion is cooking, whisk eggs in a bowl with a pinch or two of sea salt (about 1/4 to 1/2 tsp, depending on the density of your salt) and a few grinds of pepper.  Whisk in grated cheese.

When onions are soft, add green vegetable and cook 1-2 minutes, until warm.  Spread the vegetables evenly over the bottom of the pan.  Pour egg and cheese mixture over the top, covering vegetables.  Cook on medium heat until bottom is almost set, about 4 minutes.  Put pan in oven and cook until done, about 5 minutes.  Don't overcook; eggs should be firm but not brown.  Test doneness by shaking the pan, or inserting a knife to see if it comes out clean.

Allow to cool for a minute, then invert pan onto a plate.  Serve plain, with a sprinkling of fresh chopped herbs, or sour cream (or both).  Add a salad for a light dinner, or a salad and risotto for a more substantial meal.

Good combinations:
-Broccoli & cheddar
-Asparagus & parmesan/reggianno
-Spinach and Swiss or parmesan

-Substitute cooked plain pasta for green vegetable and use parmesan or parmesan/reggiano or goat cheese (sounds crazy, but it's really good!) Add 1/4 cup chopped fresh herbs to egg mixture before adding to pan.
-Skip the green vegetable and add 1/4 chopped fresh herbs to egg mixture before adding to pan.
-Skip the onion.

-If using fresh green vegetables, be sure to dry them before putting them in the pan and cook only until softened or your frittata won't set properly.  
-Experimentation with veggie/cheese combos are encouraged!
-Don't eat regular table salt (that stuff is good only for melting ice); use sea salt, or Kosher salt.  It is infinitely tastier.  This tip applies to whatever you are cooking!

Stacy Horth-Neubert is WLALA President-Elect and counsel in Skadden's Litigation Group.