One highlight of the summer was a trip to Door County with friends. Our long weekend overlapped with summer’s big astronomical event, the total solar eclipse that crossed North America. Door County experienced about 70-80% of totality, and we went to the Lake Michigan shore to experience it. We took all the usual beach supplies, plus eclipse glasses, pinhole viewers, and a potluck picnic.
I can’t claim credit for this improv egg dish whipped up by kitchen whiz JL, but I will take credit for the name ;). It’s a great choice for a delicious easy meal that helps with leftovers. This one is really an egg bake since it takes almost an hour in the oven, rather than being started on the stove and finished in the oven, but the word frittata is just too much fun to pass by.
I’m calling it an “almost recipe” since you can vary it and still get yummy results. Just open the fridge and see what ingredients are waiting for you. Put in your favorite cheese and vegetables or greens. Here’s what I used.
Cooked pasta, about 1/2 pound before cooking
Approximately 1/2 cup pinto beans
1 c shredded cheese
9 eggs, beaten
1/2 cup milk
Garlicky green beans (or other leftover cooked veggies), 1-2 cups
Put into greased 9×13 pan.
Bake in preheated 350 oven for about 1 hour. Begin checking for doneness at 50 minutes with toothpick. It’s done when toothpick comes out clean or with baked egg crumbs and no liquid.