With stuffing, sweets, and meats monopolizing the fridge, vegetables are usually forgotten. We asked chef Amanda Cohen of New York’s veg-only hotspot Dirt Candy to give us a reason to consume rather than compost.
Though Cohen hails from Canada, she knows how Americans roll on Black Friday: right out of bed and into the kitchen for a low-fuss breakfast. Herewith, her recipe for throwing together a veggie-packed frittata while shaking off the effects of tryptophan (or one too many champagne toasts).
Serves four to eight
Leftover potatoes and vegetables (Brussels sprouts, green beans, etc.)
Cheese (one that melts well, like cheddar, mozzarella, or provolone)
Eggs (for each person you have to feed, add 2-3 eggs)
Herbs (parsley, sage, rosemary, or thyme)
Ground black pepper
1. Preheat oven to 400°.
2. Chop up cooked potatoes and vegetables into roughly same-size cubes.
3. Grease an all-metal pan (no plastic handles) with olive oil (don’t be stingy). Put potatoes and veggies in pan.
4. Cube cheese; add it to the pan.
5. Beat eggs; pour into pan.
6. Chop and throw in herbs. Salt and pepper to taste. With a big spoon, stir once or twice.
7. Bake until golden and puffy and center is firm, about 15 minutes. (Stick a fork into the center to make sure it’s cooked through.) Serve as pie slices.
Dirt Candy, 430 East 9th Street, New York (212-228-7732 or dirtcandynyc.com).
Photo: Janelle Jones / DailyCandy