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.
Hubby toasted some sourdough bread and breakfast was ready. Hubby is great about cleaning up as I cook, so the kitchen was essentially spotless when breakfast was ready. I'm a pepper freak, so all those little black speckles on top is fresh cracked pepper.
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.