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May 9, 2008

What's in the Fridge Frittata Recipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Serves: 4 to 6 // Prep time: 15 minutes | Grilling time: 20 to 26 minutes | Special equipment: 10-inch cast-iron skillet

Grocery List

Fresh Produce

  • 6 garlic cloves
  • .25 oz mixed fresh herbs
  • 1 white or yellow onions

Meat / Poultry / Seafood

  • 3 cups cooked meat or vegetables

Oil and Spices

  • .5 tsp freshly ground black pepper
  • .75 tsp kosher salt

Condiments

  • 1 tbsp Dijon mustard

Dairy

  • 4 fl oz half-and-half
  • 12 large eggs
  • 1 tbsp unsalted butter
  • 3 oz white cheddar, Monterey Jack, mozzarella, or Havarti cheese

Other

  • 1 canned chipotle chile peppers in adobo sauce (optional)
  • .5 cups dried pasta or rice
  • 1 jars roasted red bell peppers (from a jar)

Special Equipment

  • 10" cast-iron skillet

Ingredients

Eggs

  • 12 large eggs
  • ½ cup half-and-half
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Leftovers

  • 3 cups cooked meat or vegetables, cut into ⅓-inch chunks
  • ¾ cup coarsely grated white cheddar, Monterey Jack, mozzarella, or Havarti
  • ⅔ cup roasted red peppers (from a jar), drained and diced
  • ½ cup cooked pasta or rice
  • ¼ cup finely chopped fresh herbs, such as dill, basil, parsley, chives, or cilantro leaves
  • 1 canned chipotle chile in adobo sauce, minced (optional)

  • 1 tablespoon unsalted butter
  • ½ small onion, about 3 ounces, finely chopped
  • 1 tablespoon minced garlic

Instructions

  1. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).

  2. In a large bowl beat the egg ingredients until smooth. In another large bowl mix the leftover ingredients.

  3. Brush the cooking grates clean. In a 10-inch cast-iron skillet set over direct high heat, melt the butter and sauté the onion until softened, 2 to 3 minutes, stirring frequently (move the pan over indirect heat if the onion begins to brown). Add the garlic and cook for 30 seconds to 1 minute more, stirring to prevent burning. Pour the egg mixture into the skillet and then scatter the leftover mixture evenly over the top. Cook over direct high heat, with the lid closed, for 2 minutes. Wearing insulated barbecue mitts, tip the skillet and loosen the edges of the eggs all around, letting the uncooked egg mixture run underneath.

  4. Move the skillet over indirect high heat and continue cooking, with the lid closed as much as possible, until the eggs are set, 15 to 20 minutes, loosening the sides and tilting the skillet to get all the uncooked egg mixture underneath one or two more times. Jiggle the pan at each check and when the center is set, the frittata is done. Remove from the grill and let rest for about 3 minutes.

  5. Cut the frittata into wedges and serve warm, at room temperature, or cold.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 3, 2013

Patrick G

Really great dish!

This was an excellent grilling project. Not very involved or difficult, and it allows for quite a bit of flexibility and personal preference as far as the ingredients are concerned.
I grill with a One-Touch Gold charcoal kettle grill. I followed this recipe to the letter, used elbow macaroni instead of rice, turkey sausage instead of leftover meats, and instead of sticking with one herb, I combined a little parsley, dill, and cilantro, and it was very flavorful. Mine looked pretty much like the photograph.

Will definitely try this one again!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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