Thursday, July 7, 2011

Fool Proof Frittata

To me, a frittata always seemed a bit hoity toity. For some reason, I assumed they were hard to make or something. I don't know why, because they are incredibly easy and require no real recipe, just a basic idea. They keep well in the fridge and I usually make them the night before if I know we are going to have a busy morning and will need a quick meal. I also make it sometimes for my hubby to take for his lunch.

Below is a picture of what our almost one-and-a-half-year-old ate for breakfast the day I made this particular frittata. We just chopped it up into grab-able (that's totally a word, right?) pieces and he LOVED it. Which is nice since he has decided to protest eating scrambled eggs. Finding stuff that he could feed himself was getting tricky (i.e. breakfast had basically been consisting of a banana, an avocado, and grapes unless we had some nutty cookies, apple muffins or coconut flour blueberry muffins around).

Fool Proof Frittata

Eggs
Meat (bacon, sausage, etc.)
Vegetables (peppers, asparagus, mushrooms, onion, tomato, broccoli, etc.)
Oil (depending on the meat you use, you may be able to just use the grease from the meat)

For this particular frittata, I just used what we had laying around, which was bacon, peppers and mushrooms. And I think I used about 8 or 9 eggs, which is great for our family, with a little leftover. Here's the basic idea:

1. Cook the meat in whatever size skillet you prefer. I find that it's easiest to get the frittata out if the pan has slanted sides, but it's not necessary.

2. Once the meat is cooked, add the veggies and get them started.

3. Once veggies are mostly cooked, beat eggs and then add them to the pan. If you need to, add oil before you do this to keep the eggs from sticking.

4. Let the eggs set up and cook around the edges. The middle will be a little jiggly and uncooked.

5. Place the pan in a 350 degree oven until set in the middle (for me, it's usually about 10 minutes), but it will just depend on how thick your frittata is. The all knowing Alton Brown places his under the broiler for 3-4 minutes, but I have yet to try that.

6. Slice and serve. And don't forget to use a potholder on the handle or your pan...not that I've ever done that....

3 comments:

  1. yum! I have always been a little intimidated by these two. sounds easy and looks amazing!

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  2. I was just thinking...how can I make a quiche without the crust? Answer: frittata! Made it for breakfast!

    b

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  3. made it! i'll let you know how it tastes tomorrow.!

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