A Lust for Leftovers

 with Suzanne Dunaway

ONION ZUCCHINE FRESH CORN FRITTATA

I feel that any tasty leftovers can be made into a frittata, even using cooked rice, if you wish, in place of pasta.

I am sure you will have things in your fridge that will enhance the dish, but to start with olive oil, onion and garlic is a must. Leftover cooked vegetables work well—zucchine, potatoes, cooked tomatoes, you name it. Have some fun whilst clearing out the fridge for more leftovers!

• • ½ cup/100ml cup extra virgin olive oil
  • 1 large sweet onion, sliced thin
  • 2-3 cloves garlic, chopped medium
  • 1 cup/210ml fresh or canned corn, the fresh is cut off the cob
  • 1 cup/210ml sliced zucchine
  • ½ cup/210 crushed tomatoes, fresh or canned
  • 2 cups/400ml cooked short pasta Pinch of sugar
  • Pinch of hot pepper
  • 4 eggs
  • ½ cup/100ml plus a spoon to sprinkle over the frittata; use Parmesan or any semi-hard cheese you like, grated
  • Squeeze of lemon

In a medium-sized stick-proof skillet, heat the olive oil. Sauté the onion and the zucchine until light brown and soft, then add the garlic and cook for a minute or two.
Add the fresh corn niblets and cook until golden brown.
Add the cooked pasta add to the skillet, mixing it all together with a spatula.
Add the sugar and hot pepper, cook for a minute.
Mix half the Parmesan with the eggs and beat well.
Pour the eggs over the vegetables and cook until just set.
You may cover it to cook it faster, then slip it under the oven broiler to brown nicely.
Cut in wedges and serve with more parmesan if you wish.

Suzanne Dunaway loves “cooking and painting, gardening, singing, playing the piano, her husband’s ex-wife, her two very individual step-children and six step-grandchildren, and she has strong opinions about cooking with indiscriminate dry spices, sprouted garlic, or green peppers, and ordering cappuccino in Italy after 10AM.”
She regularly shares with P-O Life readers her PO-inspired culinary creations.