Sunday Frittata
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Sunday Frittata - Cut Into Wedges

This is a somewhat informal recipe.  A frittata is just an open-faced omelet, and I don’t think there are many people who need a recipe for that.  So this is more of a method of how I do it.  Or maybe it was just an excuse for me to take pictures of breakfast. :)

A few weeks ago I purchased a kit for growing mushrooms.  I’m growing white mushrooms and portabellas (or portobellos, if you prefer that spelling).  I’ve seen wild mushrooms seemingly appear overnight in the yard, but I didn’t realize how fast they’d actually grow in my basement!  That was when I decided it was frittata time.  I also have an abundance of basil growing on my front porch, so that went into the mix too.

So, there’s the beauty of the frittata.  If you have something on hand you need to use up, throw it in a pan with some eggs.  Have it for breakfast.  Have it for dinner.  If you have leftover frittata, make it into a sandwich.  They’re great in a panini.  You can eat them hot or cold.  Just be sure to wrap the leftovers tightly before refrigerating them.

Sunday Frittata

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 servings

Sunday Frittata

Ingredients

    Basic Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 large eggs
  • 3 tablespoons milk
  • Salt and pepper to taste
  • Additional ingredients I used (change this part as much as you like):
  • About 4 ounces sliced mushrooms
  • 1 leek, halved and sliced (white portion only)
  • A handful of fresh basil, shredded
  • 4 slices provolone cheese, cut in half

Instructions

  1. Set your oven to broil with a rack about 6? from the broiler.
  2. In a large bowl, beat eggs with milk, salt and pepper. If you’re using fresh herbs, such as the basil, add them to the eggs at this time.
  3. Heat a 10? oven-safe skillet (seasoned cast iron works very well here) over medium heat. Add butter and oil to the pan. Once the butter is melted and starts to bubble, add the vegetables and any meats you’d like to include.* Sauté until the vegetables are softened, about 4 to 5 minutes.
  4. Add the egg mixture to the pan. Cook for another 4 or 5 minutes, or until the middle bubbles and the edges just start to set.
  5. Top with cheese slices and place the pan in the oven. Broil for 2 to 3 minutes, or until top is golden and middle is set. You can check this by carefully grabbing the handle (with an oven mitt, of course!) and giving it a shake. If the middle jiggles, the eggs aren’t set.
  6. Carefully remove the pan from the oven. Using a silicon spatula, loosen the edges and slide the entire frittata onto a warm plate. (Never put hot eggs onto a cold plate, unless you like eating cold eggs.) Cut into 8 wedges and serve.

Notes

If you use any meats, make sure they’re pre-cooked. If they’re not, add them to the pan a few minutes before you add the veggies.

http://www.dawnsrecipes.com/sunday-frittata-742.htm

Sunday Frittata - Whole

Comments

Sunday Frittata — 4 Comments

  1. I’m so glad you posted this. I use to have a frittata at a friend’s when I lived in the UK. I never thought to ask her how she made them! I’m so excited to make one for breakfast this weekend. Thanks for breaking it down!

  2. I’m so glad you posted this. I use to have a frittata at a friend’s when I lived in the UK. I never thought to ask her how she made them! I’m so excited to make one for breakfast this weekend. Thanks for breaking it down!

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