It was the 1970s. The DuMond twins were living together in a house in Santa Ana, California, along with a third roommate, Russ Beaulac, who was the owner of the home. Not a whole lot of cooking was going on back then, but a certain dish was created in the kitchen there. It was a breakfast/brunch recipe, although to call it a recipe would be inaccurate. Nobody can really remember if anyone ever actually wrote this one down, and it probably changed every time we made it. As a matter of fact, it likely changed each time depending on what we had on hand (this was not an era of a "well-stocked kitchen" to be sure).
So ... to the best of our recollection, here is the recipe. We gave it a rather inelegant name: Slop. Today it might be known by the somewhat more graceful description of "vegetable frittata." You can add and subtract ingredients based on your likes, dislikes, and what's in the fridge.
Makes four servings.
2 Tbsp. unsalted butter or olive oil
1 large russet potato, scrubbed and diced
1/2 yellow onion, peeled and diced
4 green onions, cleaned, trimmed and chopped
2 cloves garlic, peeled and minced
1 red bell pepper, cored, seeded and diced
8 spears asparagus, trimmed and cut in bite-size pieces
1 small zucchini, trimmed and diced
8 whole eggs
2 Tbsp. low-fat milk
Salt & pepper
1.5 cups shredded medium cheddar cheesePreheat the broiler.
Heat the butter or oil in a large ovenproof skillet and add the onions and garlic. Saute until the onions are translucent but not browned. Add the other veggies and saute everything another five minutes or so, until the vegetables are cooked al dente.
Scramble the eggs with the milk. Add salt and pepper to taste. Pour the eggs into the pan with the veggies and cook, stirring and folding until the eggs are almost set. Scatter the cheese over the top and put the whole thing under the broiler. Keeping a watchful eye, cook under the broiler until the cheese is bubbly but not browned.
Remove from the oven , cut into four wedges and serve.
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