FRITTATA

frittata

Mix one up with whatever’s in your pantry using this simple formula!

one   EGGS

Beat 8 eggs in a large bowl.  Season with salt and pepper. Now whisk in…

two   Vegetables

Add up to 2 veggies (your favorites, or suggestions below) to eggs; use 1 1/2 cups total.

  • Sautéed mushrooms
  • Frozen Corn
  • Chopped tomatoes
  • Roasted sliced potatoes
  • Sautéed onions or leeks
  • Roasted broccoli
  • Roasted red peppers

three   Protein

Add 1, use 3/4 cup

  • Chopped smoked salmon
  • Cooked sausage crumbles
  • Canned beans
  • Diced ham or bacon

four    Cheese

Add 1 or 2; use up to 1 cup total (unless noted).

  • Grated Parmesan
  • Crumbled blue cheese or feta (use up to 1/2 cup)
  • Grated cheddar
  • Diced mozzarella
  • Sour cream or ricotta

five   Herbs

Add 1; use up to 3/4 cup, chopped.  For stronger herbs, like rosemary or dill, use 2 Tbsp, chopped.

  • Basil
  • Chives
  • Cilantro
  • Tarragon
  • Mint

six   Flavor Boost

Add 1; use 1 Tbsp.

  • Dijon mustard
  • Capers or tapenade
  • Grated citrus zest
  • Sriracha or pesto

BAKE

Warm 1 Tbsp. olive oil over medium-high heat in a 10 inch ovenproof nonstick skillet.  Add egg mixture and immediately pull set edges toward the center to allow uncooked egg to run underneath.  Cook until edges set again, 1 to 2 minutes, then bake in a preheated 350F degree oven until top is just set, about 15 minutes; do not overcook.

Let cool 5 minutes in pan before inverting onto a plate.  Serve warm or at room temperature.

Bon Appetite!

 

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