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I recently joined a new challenge, to help kick start my low carb lifestyle again. With that in mind, next week, I'll be re-instituting a practice I used some years ago: "Frittata Fridays", wherein I use up some of my leftovers, from the week, to make a frittata for dinner. Depending on the number of eggs used it usually ends up being lunch for the next day also, and can be eaten either hot or cold, kinda like pizza. It will be a tasty way to kick off my low carb lifestyle, and keep me from actually ordering a pizza. The history of this practice goes back to my days of being so busy with karate, on the weekends, that I didn't want to take the time to cook anything, really involved, yet stay true to a low carb lifestyle.
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 Comments
What an excellent idea! I was just staring at the bits and pieces in my fridge and wondering what to do for dinner. Thanks.
20 Feb 15 by member: nicholaix
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Great idea. Thanks for sharing. You always have inspiring recipes. DH wanted a Reuben today so I had mine today without the rye bread or thousand island dressing. It was excellent and satisfied the feeling that I was missing out on a form of comfort food. A frittata will definitely be in my weekend plans. Thanks again.
20 Feb 15 by member: 2227Gwen
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Can you share an example recipie for the "Frittata"? Sounds like a DEAL!
20 Feb 15 by member: ole Sparky Sarge
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Alright Sarge, no problem. The great thing about a frittata is you can use whatever you have on hand. I looked in my fridge, and I have left over spaghetti with a tomato based spaghetti sauce, a boneless pork chop, and an assortment of cheeses. I can make a frittata out of that by pre-cooking the pork chop, and cutting it into half inch cubes; whipping up about four eggs with a bit of cream; adding a tablespoon of butter to an eight inch skillet, on low to medium heat; add the spaghetti, cubed pork, some cheese, and the eggs to the pan; making sure to season everything to taste. Finish it in a pre-heated 375 degree oven, for about 5 - 10 minutes, so that the eggs are set and cooked through. Allow to rest for a few minutes before serving, and it's time to eat. Frittatas are so versatile, the possibilities are endless as to what you might put into them. As a matter of fact, you've helped me decide what I'll be having for dinner. :-)
20 Feb 15 by member: ShyGuy
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21 Feb 15 by member: Lolette53
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I make mine is cast iron skillet, and bake. It is great to cut out the wedges and have for a couple of meals. Very filling and satisfying. I've even mixed in a meatless chili into the mixture.
21 Feb 15 by member: Niel1016
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I made my frittata, last night, just to prove a point, to myself. I used the above listed ingredients, as well as a few breakfast sausages, some extra garlic, and a bit of basil pesto for seasoning. It turned out pretty good, though I won't be putting spaghetti into a frittata again, which was only in there because it was one of my leftovers. The next one will definitely be low carb.
21 Feb 15 by member: ShyGuy
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Great plan to use up leftovers. Bet you whip up some tasty "leftovers altogether" soups as well.
21 Feb 15 by member: BuffyBear
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Interesting plan to use up stuff! I read your entry yesterday and laughed about the spaghetti in your frittata!
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just made one for my lunches for my week. Fantastic idea.
21 Feb 15 by member: nicholaix
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Great idea, Shy Guy. Friday night dining has always been a challenge. Having a regularized meal that is easy to prepare with food that is already in the frig just might work. Love that frittatas lend themselves to lots of variety as well.
21 Feb 15 by member: carol in kinderhook
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Had one of those Friday Frittatas for Saturday Lunch and it was "yummy." Thanks for the great idea!
21 Feb 15 by member: 2227Gwen
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Thanks for all the awesome responses; and you are welcome, to all those that liked the idea. :-)
21 Feb 15 by member: ShyGuy
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