Frittata is an Italian version of the omelette, except way easier to make. I refer to it as my "clean out the refrigerator" breakfast since just about anything and everything can go in a frittata.
For this morning's frittata I chopped up two slices of bacon and browned them in a medium non-stick pan. Putting the bacon aside I added chopped onion, fresh asparagus (cut into small pieces), and roasted red pepper to the pan. While that was cooking, hubby was whipping up four eggs with a little milk added.
I put the bacon back in the pan and poured in the eggs. I had a bit of Jarslberg cheese so I chopped that up and sprinkled it in the eggs. When it was almost done I popped it under the broiler where it puffed up nicely. The last thing I did was throw some grated sharp cheddar cheese on top and gave it a minute more under the broiler.
What can you put in a frittata? Just about anything. It's one of my standbys for Sunday brunches where I usually take a bit of extra time to cook sliced potatoes to use for a bottom "crust." Almost any leftovers will work - beef roast, chicken, and almost all veggies like spinach, tomatoes, broccoli, or zucchini. Left over pasta? Yum - throw it in your frittata.
You can take a wedge of frittata for a wonderful lunch. It's just a good cold as hot (sometimes better!) And frittatas are great for dinner, too.
Have a family to cook for? Right after dinner prepare all the veggies and whatnot and put the pan in the fridge. In the morning whip up the eggs and cook.
Happy eating...
4 comments:
Oooooo, Adrienne. That looks really good. Yummy. Sincerely, Susan
Looks so good. I need a serving of that for breakfast about now. :)
run that by me again...you cook your eggs like scrambling them? then put them in the oven broiler??
I usually make my eggs just about like that, starting with onions and mushrooms in butter, then add the eggs and cheese and scramble the whole mess. sooo good. I've tried to make it into an omlette but have NEVER been sucessful with omlettes.
MM - Let the eggs cook without scrambling after you pour them in the pan. To finish cooking the top you slip it under the broiler. I use my non-stick pan which doesn't have a heat-proof handle. I just leave the handle hanging out the front of the oven so it's not directly under the heating element. The finished product can be cut in wedges like a pie.
Here's some great pictures showing you step by step
http://busycooks.about.com/od/breakfastrecipes/ss/pastafrittatast.htm
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