On a sailboat it can be hard to have fresh produce aboard. Most of us know cabbage holds a long time so that makes it a favorite. I almost always have bits and pieces of vegies and meats left over that I just can’t get myself to toss out. So here’s a favorite breakfast that easy to make and clean up after.
1-2 leaves of cabbage, red or green chopped
2-4 cloves of garlic, minced
1 Tablespoon oil, I like olive oil
1/2 C onion, chopped
1/2 C mixed chopped leftover vegies, we often have broccoli, roasted bell peppers, carrots, green olives, mushrooms, potatoes…you get the idea.
8-10 eggs scrambled together with 1 Tablespoon water
1/2 C parmesan cheese, grated
In a large non-stick fry pan heat the oil on med-high heat and cook the onions and cabbage until they begin to soften, add garlic and cook until they release their garlicy smell. Toss in your vegie mix, season with salt and pepper and toss until they are heated through.
Mix your eggs with the parmesan cheese and pour over the vegi mix. Cook like scrambled eggs just until it begins to set, reduce heat to moderate and cover. Cook 4-5 minutes. Carefully loosen the frittata from the sides and check bottom. When done the bottom should be golden brown and the top should be set. Do not over cook.
Serve by cutting into wedges or if heeled over and bouncing a bit, just spoon into bowls and scarf down. Great with a splash of hot sauce.
Any combinations of vegies can be used plus any left over meats can be added. This is great for the frugal cook. I always seem to have one spoon of potato or 3 flowers of broccoli or a handful of chopped onion that I don’t want to toss out. So dig into that icebox or fridge and see what you can toss into the eggs.
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