Friday, August 12, 2011

{ Veggie and Cheese Frittata }



A few weeks ago I wrote a post, { What's for Brunch? }. In that post I linked you to a recipe for mini-veggie frittatas from Parent magazine; I also said that we would be varying it to make an adult version. Well we did, and it's so easy and yummy that I thought I'd share our grown-up Veggie and Cheese Frittata. As always, cooking is an art so feel free to use this recipe as a starting place and explore with what's in your fridge and pantry; the only requirements for a frittata are eggs and the cooking method, so let's get started!

Veggie and Cheese Frittata

Ingredients:
8 eggs
6 Tbsp milk
1/2 tsp salt
2/3 c cheese (whatever you have will work, we used feta for a grown-up flavor)
1/2 c sun-dried tomatoes chopped (optional, again they gives a lot of grown-up flavor)
1 pepper, any color, chopped (we used half a yellow pepper and half a red pepper)
1/2 small red onion, chopped (again, optional if you have it)

Directions:


First, chop your veggies. Start heating an oiled, oven safe pan on the stove and turn the oven on to broil. Heat the skillet on medium if you have a cast iron skillet, like us, that holds heat really well.




Next, beat the eggs with the milk and salt. When well beaten, add the cheese and sun-dried tomatoes to the egg mixture.




When all of your ingredients are prepped, throw the veggies in the hot oiled skillet and saute.


Once the veggies are crisp tender, add the egg mixture. To cook the egg mixture you'll want to use a spatula to continually push the edges of the cooking egg toward the center while turning the pan to draw all of the uncooked egg to the outer edges. This way the uncooked egg will find the hot pan to cook.


You can see here how the uncooked egg runs behind the scooping spatula to cook.

When the eggs are loose set in the middle, you'll see only a little moisture, move the skillet to the oven and let it finish cooking on broil.


It will only take a couple of minutes, literally, under the broiler to finish setting. Once it's all set, voila! You have a Veggie and Cheese Frittata.


Cut with a pizza cutter or knife and serve it in slices like pizza; in fact you could tell your kids, and your husband if necessary, that it is an egg pizza.


Leftovers are great for lunch or breakfast the next day - or, you might even make your frittata for dinner. The Six O'clock Scramble often had frittatas for dinner. Also, frittatas are the Italian version of tortillas espanolas (Spanish Tortillas), which are a dinner food and Spaniards often eat their leftover tortillas on bocadillos (sub rolls), so if that sounds good to you try it that way too!

I hope that you all have a great weekend and that maybe I've given you something new you can make for the family as you enjoy a lazy Saturday.

Do you have any great breakfast dishes you can easily whip up with what's already in your pantry? Please share in the comment section below!

2 comments:

bug said...

That looks so good, Jess! We make a casserole that doesn't look as easy and quick as yours, but it's still very simple to make and can be prepared the night before if throwing a brunch:

1lb sausage, ground or links
8 eggs
4 tbsp fresh thyme
4-6 scallions
handful sliced baby bellas
1C 1/2 & 12
1C milk
2 C grated cheese (we mix mozz & parm)
1/2 tsp salt

Preheat oven to 375
Cook sausage, chop into little pieces if using links. Butter 13x9x2 glass dish. Pour in sausage; combine all other ingredients in a bowl, and pour over sausage. Bake uncovered, about 30 minutes. Sooooo good!

Thanks for the yummy frittata idea ~ bug

Sonja said...

This looks delicious! Definitely fancier than boring old scrambled eggs. Going to have to give it a try! :-)

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