I am not sure how I began writing about all this. I was just going to share a smorgasbord omelet recipe I threw together yesterday. Something about peering into the fridge and seeing leftovers left me sad, so I set out to make something delicious with them because all I really want to do is cook up new delicious recipes with my smitten kitchen cookbook!!!! I love you Deb!
Anyway, there really is no recipe, but this is what I did. I had some left over napa cabbage, about a 1/2 a head. I did not peel and cut the cabbage, I just sliced through the cabbage, chopped salad style. You know what I mean? Then I sauteed it in a pan with evoo, salt and pepper and garlic for a few minutes. I threw that in a cast iron skillet with black bean salsa (black beans, garlic, yellow pepper, red onion, lime juice, chipotle peppers), 4 eggs, and some butternut squash sauce we had left over. (I mixed the squash sauce with the eggs, then placed the egg mixture over the cabbage and salsa). I baked it in the oven for 10 minutes at 325. Then I added a handful of white cheddar and placed it back in the oven for another 5-10 minutes. Some of you may be sneering at the contents of this frittata, but it came together pretty darn good. Erich and I finished it all in one setting.....
To a wonderful new year, with more recipes to come! Happy eating!