Friends, I made a frittata. And it was good. I’m so proud.
You see, I was faced with this little problem. We had way too many vegetables in the house and had to come up with a dish that would use some up. A nice problem to have but still. And quite frankly, another salad or pasta just wouldn’t do.
So frittata it was! I love that word by the way. Frittata! Hakuna Matata.
I thought a frittata would be complicated but it was truly a very easy one pot dish to make. And it is a great way to use up your harvest or even leftovers. The options are pretty much endless. You can add vegetables, meat, fish, cheese. And you can serve it for breakfast, lunch or dinner.
I used one cup each of the following vegetables: red/green peppers, tomatoes/tomatillos & scallions.
I chopped up the veggies the night before so when I woke up I felt like I was on a cooking show with all of my ingredients prepped in handy little bowls. And then I remembered that I don’t have a hair and make-up artist on staff. Hmm, I’ll have to work on that.
First, I chose a round pie pan because it could go on the stove and in the oven. Anything cast iron would work too. I found that most of my pans, though, had handles that aren’t ovenproof.
So I sprayed the pan with olive oil and pre-heated the oven to 400. On medium heat, I sautéed the hardest vegetable first. In this case, the peppers. I decided to add some sesame oil for added flavor.
I continued to add each vegetable and seasoned with salt, pepper and thyme. But again, the seasoning options are pretty much endless.
Once the vegetables were cooked (about 15 minutes), I added shredded cheddar.
And then the eggs. I whisked 8 eggs and poured them over the vegetables and cheese. The sides cooked up in about 10 minutes on the stove top.
Finally, I placed the concoction in the pre-heated oven. It took about 15 more minutes for the eggs to cook through. The top of the frittata browned nicely.
Cooking times will vary depending on the size of pan you use and how many ingredients you add. You could certainly double this in a casserole for a brunch.
Our version serves four: 3 cups of vegetables, 8 eggs, 10 inch pie pan
I let it cool for a few minutes, cut into wedges and served it with wholegrain toast for breakfast. It was met with rave reviews!
That, my friends, is a frittata! Means no worries. Oh wait, that’s Hakuna Matata.