Leftovers, anything but leftover

“What I learned being a young child was respect for food. Don’t throw anything away.” Lidia Bastianich

Hi there,

The other night for a vegetable side for dinner I made sautéed mushrooms and spinach. Well, as is fairly typical (because I still haven’t learned the art of cooking for two), I ended up with quite a bit of leftovers.

One of the best uses for leftover vegetables is to make a frittata. I am sure the majority of you are familiar with the Italian term “frittata”. But for those that don’t know, it really is just an omelet that has been gussied up and given a fancy name.

Sautéed Mushrooms and Spinach

Ingredients

  • 2 boxes of frozen chopped spinach
  • 1 large container of sliced baby bella’s
  • 3 tbsp of EVVO
  • 1 tbsp of garlic paste
  • salt and pepper (Aleppo) to taste

Directions:

  • defrost the spinach and wring out between paper towels until there is no water
  • heat on medium the EVVO and garlic paste, sautée until fragrant
  • add salt and pepper
  • sautéed the mushrooms until golden
  • add spinach and sautée until warmed

Special note: I know that using frozen spinach is unconventional but it makes this side dish super easy and quick and tastes just as good as fresh spinach. Just make sure the spinach is defrosted and wrung dry.

Spinach and Mushroom Frittata

Ingredients

  • leftover spinach and mushrooms (approximately 2 cups)
  • 4 jumbo or 5 extra large eggs
  • 1/2 cup of half and half
  • 1 cup of shredded guryere cheese (or any other shredded cheese that you have leftover)
  • olive oil spray
  • salt, pepper and nutmeg to taste

Directions:

  • preheat the oven to 375
  • spray an oven proof pan with olive oil
  • beat the eggs and half and half
  • add to the egg mixture the seasonings and shredded cheese
  • pour egg mixture into pan
  • stir in the spinach mixture
  • bake for approximately 25 minutes or until set
  • cut into slices and top with parmesan cheese

Special note: I am sure this recipe can be made with less fat by substituting low fat milk and substituting a hard cheese such as Parm or Romano. If you use a nonstick pan, the frittata will slice right out onto a plate for a beautiful presentation. With a tossed salad, it makes a perfect light dinner for Meatless Monday.

I hope you will make this recipe and enjoy eating it as much as I enjoy sharing it.

Arrivederci, Bernadette Xxx

11 Comments Add yours

  1. mireilleftm says:

    Yum! I had some leftover sauteed spinach with ham the other day. It would have been great in a quiche or frittata.
    http://www.chezmireillefashiontravelmom.com

    Liked by 1 person

  2. CarolCooks2 says:

    A great way to use up leftovers 🙂 x

    Liked by 1 person

  3. My husband loves making frittatas with whatever is in the frig. We also don’t waste anything. Thank you for visiting my blog. Nice to have an opportunity to meet you. 😀

    Liked by 1 person

  4. chef mimi says:

    Absolutely never throw anything away, cause you’ll invariably need it in a day’s time! I still sometimes do that with a little celery. Great post. And yes, the world does need another food blog!

    Liked by 1 person

    1. bernlag says:

      Thank you so much for the encouragement.

      Liked by 1 person

  5. esmesalon says:

    I am for sure pinning this one and will have to make it over the weekend. Thanks Bernadette

    Liked by 1 person

    1. bernlag says:

      Thank you so much. I hope you enjoy it. What you have done with your blog and network is truly amazing.

      Liked by 1 person

      1. esmesalon says:

        Mwah, thank you so much fo ryour kind words ♥

        Like

  6. Kitchen Goss says:

    This is a really interesting idea! Thank you for sharing ❤️

    Like

    1. bernlag says:

      Thank you for the comment and the follow.

      Like

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