Frittata
- Total Time: 25 Minutes
Description
I usually make a frittata with the leftover bits of vegetables and cheese that are in my refrigerator, so the following recipe is a loose outline, in a size that feeds my family for breakfast, lunch or dinner. Really the only way to ruin a frittata is to burn it!
Ingredients
Frittata
1/2 c. onion, diced – or chopped green onion
~3 c. chopped vegetables (peppers, zucchini, mushrooms, carrots, kale, beans, spinach, edamamae, peas, corn, celery, tomatoes – I also regularly use previously frozen packages of (thawed and drained) chopped spinach or kale. Cut up leftover cooked potatoes or rice added also make for a more hearty frittata!)
oil for cooking
spices – (dried basil, oregano, thyme, fresh anything, garlic, salt, pepper, chili flakes)
Preheat the oven to 400.
Using an oiled 10 (or so) inch cast iron pan (or oven-proof skillet), saute the onion and vegetables in a tablespoon or 2 of oil until most of the liquid has evaporated – add spices according to taste. Remove from heat.
In a separate bowl lightly beat and combine;
6 to 10 eggs (I also add whatever egg whites I usually have in a container in the fridge, egg substitute also works since it’s getting baked)
1/4 – 1/2 c. ricotta, if you have it (I also sometimes use cottage cheese)
Distribute sauteed vegetables evenly over the bottom of the pan, adding a bit more oil if you feel it has gotten too dry. Pour the egg mixture over the vegetables and top with;
~1/2 c. + grated cheese (feta, Parmesan, old cheddar, smoked gouda)
Instructions
Bake for 20 – 25 minutes – check at 15 as timing will vary depending on the egg/cheese mixture that you chose. Basically give the pan a wiggle, it’s better to be slightly too firm than to have a runny middle and finding out only after you’ve tried to dish it up.
We usually enjoy our frittata with toast and jam, biscuits, fresh bread, or muffins from the freezer – this is a very easy/tasty way to get your vegetables!
- Category: Breakfast, One-pot Meal, Vegetarian
