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Sometimes, you don’t have a lot to work with.  The vegetables left in the refrigerator have seen better days, and you might not even have clean dishes.  In that case, vegetable frittatas are an easy fix.

Ingredients:

The good parts of some kind of vegetable scavenged from the back of the refrigerator:  this time, it was eggplant and calabacita squash. Zucchini, tomatoes and mushrooms would also work well.

3 eggs

1 tablespoon olive oil

6 kalamata olives

Kitchen apparati:

1 microwave safe small serving bowl

table knife with a serrated edge (In case all the paring knives are in the dishwasher.)

spoon for stirring

microwave

toaster oven

plate to cover the bowl

Directions:

Cutting off the bad parts, cut your vegetables into bite-sized pieces–I used a table knife, because that was what was clean.  Your aim here is to find or somehow magically conjure about a cup of raw vegetables.  (They’re  in the refrigerator somewhere. )  Put the vegetables in the microwave safe bowl.  Crack three eggs over the vegetables, add a tablespoon of olive oil and mix.  Put the bowl into the microwave and cover with a plate.   Microwave for three minutes on 50% power.  Meanwhile, turn your toaster oven to 400 degrees, remembering to take the toaster oven pan out first so that you don’t burn your fingers on it when the oven is hot.  (Ouchie.)  Slice six Kalamata olives into quarters.  Take the bowl out of the microwave, add, the olives, and cover the bowl again.  Microwave on “High” for two minutes.  Take the bowl out of the microwave, and put the bowl into the toaster oven.  Bake for about fifteen minutes.

Cost:  $2.00 for two servings.