We were all supposed to make a Tortilla for French Fridays with Dorie this week, which is essentially a frittata with potatoes. My boyfriend’s mom taught me what she likes to call the BOF cooking method this week, which means Bottom Of the Fridge.
It’s perfect for the end of the week when you have little bits of this n’ that left in the fridge and need a way to bring them all together. Frittatas and tortillas are one of the many perfect ways to bring a bunch of random BOF ingredients together cohesively into a dish because the egg bonds all of them together in one nice savory slice.
We didn’t have any potatoes in the BOF this week so what we made for FFwD is technically just a frittata. We were also only cooking for 3 so we didn’t bring out my new frittata pan that I got for Christmas, and instead we used a quiche pan.
Since we totally deviated from Dorie’s recipe this week I’ll post how we made our BOF frittata.
Dallas’s BOF Frittata
- Chopped mix of vegetables from the Bottom of the Fridge (We used pumpkin, zucchini, mushrooms and peas)
- 6 eggs
- ¼ cup heavy cream
- Cheese (we used feta)
- 2 tbsp olive oil
- Dash of seasoning (we used lemon pepper, but Herbes de Province would be great)
- Fresh herbs (we used Italian parsley & chives)
Preheat the oven to 350F (180C).
Coat the vegetables in olive oil and roast in the oven for 10-15 minutes, or until browning and tender.
Top off with peas and fresh herbs.
Beat the eggs with the cream. Add whatever seasoning you like – we used Dallas’s favorite, lemon pepper but some French Herbes de Province would be lovely in this. Stir in the grated cheese.
Pour the egg mixture over the roasted vegetables in the greased frittata dish.
Bake at 350F for 40 minutes, or until the eggs have set to the point where the frittata doesn’t jiggle when you shake the pan.
Other BOF cooking method ideas:
- Fried rice