We will all agree that the worst thing about dinner time is that we usually arrive at it tired and with little desire to warm our heads. For those cases there is nothing like using the wild card, recipes that we know do not fail and that we can almost prepare as you gotaking advantage of what we have in the fridge.
Following this idea, one of our favorite dinners at home are frittatas, very nutritious and satiating without being heavy, super easy and quick to make and that can be cooked only on the stove or finished in the oven, almost without lifting a finger. The recipe for Mediterranean frittata with ricotta and pesto is ideal as a base, since it admits many variations according to our desires or the needs we have.
If we follow the instructions to the letter, we will see that this kind of Italian tortilla has a little quinoa to make it more nutritious and satisfying; we can use leftovers of it, or another grain that we have left in the fridge already cooked: rice, couscous, millet, barley, wheat grain, etc. And if we don’t feel like it, then we don’t add it and that’s it.
The main vegetable in this case are little tomatoes, always tasty all year round; we can combine different types of cherry tomatoes or use quality tomatoes in season, add dried tomatoes in oil or combine or substitute for zucchini, eggplant, roasted pepper, green asparagus, some mushrooms, etc. And the final touch of flavor is provided by the pesto sauce and ricotta cheese with which, again, we can use leftovers, or use tomato sauce, cottage cheese, feta cheese instead…
12-inch cast iron skillet with matte black enamel coating, heat-resistant silicone supports included. Ideal for both indoor and outdoor use, oven safe
If we don’t have fresh basil, that’s okay, season with parsley, thyme, oregano or rosemary, or simply use the spice rack with dried herbs. The Provencal mix always works well in these cases.
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