Frittata

It’s Sunday morning deliciousness! Simple to make and it uses whatever ingredients you’ve got on hand.  Plus they look so gorgeous, despite their easy preparation, that guests gush with delight.

Ingredients

  • 2 T olive oil
  • 3-4 c veggies – spinach, peppers, onions, mushrooms, etc. (They cook down!)
  • 4 oz protein – sausage, bacon, ground beef, ground lamb, ground turkey, etc.
  • 6 eggs
  • 1/2 c milk, optional
  • 2 oz most any cheese, optional
  • Salt to taste, keep in mind the salt in cheese and protein
  • Pepper to taste
  • TIP = if you choose not to use milk and cheese, then the frittata is denser and less flavorful, but it will still taste and look great.

 

What I used today, as shown in the photo

  • 2 T olive oil
  • 1 large white onion
  • 1 small zucchini
  • 4 oz grape tomatoes
  • 2 oz chopped baby spinach
  • 4 oz smoked, shredded pork butt
  • 6 eggs
  • 1/2 c milk
  • 2 oz grated parmesan and fontina cheese
  • 1/4 t salt
  • 1/4 t pepper

 

Process

  • In a 9 inch oven-safe skillet, on medium heat, sauté veggies. Don’t worry if the skillet seems to full, they cook down.
  • Once the veggies are about half to a third of their original size, and they are browning, add in cooked meat to warm up. (If starting with raw meat, you’ll need to cook it before the veggies.)
  • In a bowl, beat the eggs, milk, cheese, salt, and pepper together.
  • When the veggies start to blacken a bit, think fajitas, and the meat is warmed, increase the heat to medium high and pour in the egg mixture.
  • Set the oven to broil at 500 degrees.
  • Cook on the stove top until air bubbles start to appear and you can easily run a spatular around the edges without runny egg mixture.
  • Broil for about 2-5 minutes; keep careful watch! You’re looking for a gently rounded, risen and lightly browned top. (Browning does vary per cheese; you’ll notice this one got a snicker browner than I intended.)
  • Remove from oven. Run a spatula around the edges for easy transfer to a cutting board.
  • Serve warm.
  • Enjoy!

 

Here’s a photo of the 9-inch frittata pre-slicing:

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