Anyone like Frittata? I don’t like eggs but I can eat a pan of this stuff by myself. LOL.
Basically, a frittata is a crustless quiche. You can add meat if you like but this one is only veggies 🙂
Add a dozen eggs, a splash of milk, some oregano, thyme, a dash of celery salt, and lots of cheese. Sprinkle some salt and pepper on top. I may have gotten a little pepper happy. Bake and then ta-da – dinner… and breakfast 😉
The basic recipe is below. I added milk to the egg mixture and extra cheese to the top.
1 1/2 lbs of seasonal veggies, such as broccoli, turnips, carrots, or bell peppers.
2 medium onions
4 oz grated or shredded cheddar cheese.
I always add more 🙂
12 medium eggs
1 teaspoon dried dill, thyme, or oregano
Non-stick cooking spray
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 oz mushrooms
1/4 cup fresh parsley, thyme, or basil leaves
1. Preheat oven to 350 degrees F.
2. Rinse and cut seasonal veggies evenly into small pieces.
Peel, rinse, and dice onions. If using, slice mushrooms
and rinse and chop fresh herbs.
3. Grate cheese if not using shredded
4. Bring a large pot of water to boil. Add seasonal veggie to
boiling water. Briefly boil, about 30 seconds. Using a
colander, drain the veggies.
5. In a large bowl, whip eggs with a fork until well blended.
Whisk in dried herbs. Set aside.
6. Coat medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft,
about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some
of their juices have evaporated, about five minutes more.
7. Coat 9 by 13 inch baking dish with non-stick cooking spray.
8. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.
9. Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read
160 degrees F.
10. If using, garnish with chopped fresh herbs
11. Cut into 8 equal size portions
* Use any of your favorite fresh or frozen veggies in this recipe. Cook harder veggies first.
* Fresh veggies can be steamed until crisp-tender instead of boiled. Frozen veggies should be boiled as in step 4.
* Cut frittata into portions and freeze for future meals, up to a month.
* To make quick, individual portions, layer eggs, cheese, and veggies in a well oiled muffin pan. Bake 30 minutes, testing to see that the mini frittatas spring back when lightly touched.
* If you don’t have an oven, cook on the stove top over medium heat. Stir eggs into onions and mushrooms after step 6, along with other veggies. Keep stirring to set the eggs. Cover skillet and cook on low until completely cooked through, about 25 minutes.