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Culinary Adventures in a College Kitchen

Tuesday, December 6, 2011

Frittata with Sage and Manchego

I bought sage last week for my pumpkin ravioli recipe and have been putting the extra in everything. I hate wasting herbs because they practically cost a kidney and I rather like my kidney so I've been doing my best to use it up. I put it in soup; in salads; on turkey sandwiches. The frittata was my last idea, prompted by a random block of manchego cheese I found in my refrigerator from when my family visited.

Hey family!!

I love frittatas in that you can really throw just about anything in it and it will taste good. It's like the garbage disposal of foods.

I just finished this yesterday and I already wish I had more. Looks like the parental units need to come up for another visit. Who else is going to buy me that fancy schmancy cheese?

Frittata with Sage and Manchego


1/4 cup sage, chopped
4 oz Manchego cheese, chopped
6 eggs
1 tbsp cream
salt

Directions:

Chop the sage and manchego cheese, set aside. In a bowl, beat the eggs. Add the cream and salt. Pour in the sage and manchego, mix well. Pour into an oven-safe sautee pan coated with butter. Cook covered until the eggs are set but top still runny, about 5-6 minutes. Broil in oven for 2-3 minutes, until the top is browned.

Looks pretty good, right?

Right.

4 comments:

  1. MMM I looove frittatas! And they are so easy to make!

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  2. You have a gorgeous family Liz! And I love that they buy you cheese. :)

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  3. I LOVE frittatas! My mom and I make them all the time. Thanks for this!

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