Monday, February 1, 2010

Fantastic Frittata

Sunday morning. Peaceful.Ah, what to eat? Our typical Sunday is a slow start. Saturdays are for pancakes, waffles, and other creations requiring active cooking. Sundays are for easy morning meals. A standard for us is the frittata. These can be as complicated or simple as you like. I view them as an ideal opportunity to use leftovers. Rummage in the fridge and pantry. Put everything that sounds good (or needs to be eaten) on the counter. Then cook.

The Method

  • potatoes, sliced 1/4" thick
  • 1 small onion
  • 10 eggs (depending upon the size of your pan; you need enough beaten egg to almost cover the other ingredients)
  • cheeses (cheddar and cream)
  • veggies of any sort (I chopped some OPO broccoli and broccoli leaves, sweet orange pepper, and tomato)
  • ham or other breakfast meat, chopped

  1. Preheat the oven to 375
  2. Precut all of your ingredients. Beat the eggs in advance. 
  3. Heat oil in an oven-ready skillet over med-high heat.
  4. Add the potatoes and onions. Saute until they are browned on both sides and the onions have softened.
  5. Add the remaining vegetables. Saute until they begin to soften.
  6. Pour the beaten eggs over the vegetables.
  7. Place shredded cheese and/or dollops of cream cheese across the top.
  8. Cook until you see the eggs have just begun to set. You want them to remain runny on top.
  9. Place the pan into the oven. Bake for 20-25 minutes, or until the eggs are fully cooked. Shake the pan to check if they are set. They will expand to cover everything.

The Result

Wonderful every time. I don't often season the dish while cooking. This allows the natural flavors to shine. A few coarse grinds of black pepper and a nice cup of coffee go well with this. Enjoy!

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Anonymous said...

I want to eat at your house!

pierre said...

hi jim
I love to cook frittatas for friends this is for me a very friendly dish !! cheers from a sunny Paris !! Pierre

Kudya Bwino Bwino (Eating Well) © 2009