Last night I made a Meatloaf cupcake...
Now I am facing Cold meatloaf for breakfast...
I am guessing we have all been there...
Occasionally a meatloaf sandwich, occasionally warmed up. More often than not, just grab a slab and chow down over the sink.
What sounds better? Cold meatloaf over the sink...
Or a hot Italian omelette, loaded with a sofritto rich (hidden veggies) combination of beef and pork, served with a side of fruit and easy peasy mashed potato cakes (also leftovers).
Of course, you remember everything I have said about Fritattas (think Italian Open faced Omelette). In this case, a basic Italian Omelette, the Fritatta! I have done a couple of posts on making a Fritatta... A basic, sort of Fritatta 101, and a Tomato Fritata (see the photo). They are basically the same and I worked hard on the details so that indeed, "Anyone can cook" these if they read over those blog posts. The Fritatta really is the easiest of all the omelette recipes to make. No vigorous shaking (the French), no Folding (This might be an American invention, certainly popularized in American cuisine).
Well, making a Firtatta has become a way of life for me. Aside from the two blog posts mentioned above, I stopped even looking at a recipe *they are simple, eggs, a little cream, butter for the pan and whatever extra you want to use). The technique is important, so do take a look at the Fritatta 101 post to see what I am talking about. I stopped asking permission to change the recipe long ago. Mostly I make fritattas from whatever I had for dinner last night. Fish, beef, pork, vegetables, cheese, salami... Everything but soup.
So, here's my series... Once a week for a year I am going to give you permission to try something yourself... The Whatever I had for dinner last night Fritatta!
To pretty the plate up I added a few Orange segments and from the potatoes I made some whipped potato cakes (Simple, coat generously in Italian Breadcrumbs and Pecorino Romano Cheese and Fry in a little HOT oil)..
For the fritatta, as simple as this...
1 TBS Heavy Cream
1=1/2 Cup Leftover Meatloaf
1/2 Small Red Onion, rough chop
Potato Cakes as a side dish
a handful of Orange Wedges to use as garnish
- Dice up the Meatloaf.
- Preheat the oven to Broil setting
- In a Non Stick oven safe saute Pan, over medium high heat melt a TBS of Butter
- Whisk together 4 Eggs and a TBS of Heavy Cream (sure,milk will work)
- Loosely cover the bottom of a non stick saute pan with the Meatloaf
- Add the eggs gently over the Meat
- heat for 4 minutes on the stove top, until the eggs around the edge are set but the center is still jiggly wet.
- Move the pan to the oven and broil for 2 minutes. Check to see if the top is set and is just starting to brown.
- Repeat if needed, only in 1 minute segments
- Flip the fritatta onto a preheated plate. This may take practice, but by the time you do a couple of weeks' worth you will have it down perfect, place a plate upside down over the saute pan, hold the bottom of the plate (now n top) solidly with the palm of your hand and holding the handle of the pan, quickly and smoothly, FLIP
- Serve HOT and ENJOY! Serves two.
Now, what's your idea for a Whatever I had for dinner last night Fritatta?
here's my list ... SO FAR!
here's my list ... SO FAR!
I had a rare plate of take out food, Sweet and Sour Chicken from my local Asian take out place.
Turned into a FANTASTIC Sweet and Sour Chicken Fritatta!
I Really spiced things up with another grilling gem when I cooked up a GRILLED Curry Chicken Fritatta, balanced heat and sweet with a side of some seasonal Pineapple!
This time I actually made a CLASSIC TRUE Italian recipe with leftover potatoes and onions to create a Fried Potato, Onion and Blue Cheese Fritatta. Some grapes and tomato slices really made for a wonderful breakfast!