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Thursday, September 23, 2010

Wholatta Frittata

Let's talk about Frittatas!
They are so easy to make and they taste so good.
It is kind of like an omelet, but even easier because you don't have to worry about the flip.
Never could get that flip just right.
You omelet makers know what I mean.
You can put anything on a frittata that you can an omelet.
We usually make one when the left-overs pile up and we can't think of anything else to cook.
(And we seem to have a lot of eggs lately.)
You know, my breakfast for dinner philosophy?
When you can't thing of anything else for dinner.
There's always breakfast stuff available.

Frittata Asparagus

2 eggs, per person
Left over cooked asparagus, chopped
tomato, chopped
onion, chopped (green, white, purple, whatever)
Cheddar-jack cheese, shredded
Parmesan cheese, grated
salt and pepper

There are no measurements, because you just have to use what's in the fridge.  Really, anything.  Mushrooms, green beans, grilled chicken, roast beef w/carrots, onion & potatoes...seriously use the left-overs.
First beat the eggs and add cheddar-jack cheese and salt & pepper.  Pour into a heated non-stick skillet (that is also oven-safe) and cook until the edges begin to look solid.  Add all the other toppings, (kind of like pizza) and grate Parmesan over top.  Don't stir or flip anything.  Just stick the skillet in the oven under the broiler until the cheese melts and the eggs are cooked to your taste.
Easy!  I'm telling you, how easy can you get?!
Remove from broiler and slide the fritatta onto a cutting board and cut with a pizza cutter.  Yum!


This site has some more frittata ideas that sound really good.  I want to try the banana one that uses a pancake batter base.  Yum!

Banana Frittata

Some of the recipes are total oven baked, if you want to skip the stove-top and even a frittata muffin.

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