frittata – not just for breakfast anymore

Think of a frittata as a crust-less quiche. They are easy, fast and a great option for breakfast, lunch, or dinner. I often make one on Sunday for breakfast, and have the rest for lunch all week.  Some think they even taste better cold or at room temperature.

Another reason I love to make them is once you know the basics, they are open to endless variation.  I enjoy making soup for the same reason – you take what you have and go from there.  A great way to empty your fridge and avoid food waste. Plus, eggs are a reasonably cheap source of protein.

I made one this morning and used sauteed onions, mushrooms and kale and added ham and goat cheese.

You need:

  • The dish: Use a 2 quart baking dish or 10” oven proof skillet. The advantage of using a skillet is that you can cooked your veggies in it and then add the remaining ingredients and put in the oven directly – avoiding an extra dish to wash.
  • The base: Use 8 eggs lightly beaten with ½ cup of milk, ¾ teaspoon of salt and ¼ teaspoon of pepper mixed in.
  • Your additional ingredients: If you would put it in an omelet or quiche it works in a frittata too. Separate your uncooked ingredients from your pre-cooked.  Any vegetables should be cooked fully before adding and drained of excess moisture.  The pre-cooked (ham) or those not in need to cooking (cheese) will go right in the egg mixture.

The Steps:

  • Pre-heat oven to 350
  • Heat skillet, season with oil and butter, add items in need of cooking and season with salt & pepper to taste
  • While items are sautéing create the egg mixture above and mix in your pre-cooked ingredients
  • Once items are sautéed you want to mix it all together.  If you are baking in the skillet used simply pour the egg mixture in and gently mix to make sure ingredients are disbursed evenly.  If you are baking in another dish you want to oil it before adding everything.
  • Place in middle of oven and make for about 25 minutes. You will know it is done when it browns slightly and if the pan is shaken there is no visible uncooked egg in the middle.  You can also poke it with a cake tester to see if it comes out dry.
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