As a personal chef, my job keeps me running for most of the day. Many times I am packing 2 meals to eat on the go. An indispensable dish that can easily be served for breakfast, lunch or dinner is a frittata. The versatile egg dish that is baked in the oven is loaded with protein and vegetables to keep me going all day long.
A frittata is the Italian cousin to the omelet or the crustless quiche. It is baked in a non-stick, ovenproof sauté pan. It is delicious served warm from the oven, at room temperature, or cold.
It can be loaded with a variety of vegetables, cheeses, and/or meats. It is important though that the fillings are cooked before the egg mixture is added. With only 10 to 15 minutes in the oven, the precooking of the add-ins insures a perfect frittata. A bonus of making a frittata is that leftover cooked vegetables and meats are perfect additions and help clean out the refrigerator.
Some tasty combinations are –
- Bacon, cheddar cheese, sautéed onions and cubes of cooked potatoes
- Sautéed diced tomatoes, feta cheese, scallions and basil
- Cooked and crumbled Italian sausage, Parmesan cheese, and roasted red peppers
- Sautéed spinach and asparagus and herb goat cheese
Make sure not to overcook a frittata. It will be ready when the center is just set and the edges are browned and pulling away from the pan. An overcooked frittata will be dry and spongey. Not appealing qualities in any dish.
A frittata is easy to make, inexpensive, can use up a leftovers lingering in the refrigerator, and can be served any time of the day.Print
- 8 large eggs
- 1/3 cup milk
- Salt and pepper
- ½ cup grated cheddar cheese (packed)
- ½ cup diced ham
- 1 tablespoon butter
- ½ cup diced onion
- ½ cup diced red pepper
- ½ cup diced zucchini
- Preheat oven to 375 degrees.
- In a bowl, beat together the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper. Do not over beat the eggs. Just mix them until they just come together. Stir in grated cheddar cheese and ham. Set aside.
- In a 10-inch nonstick sauté pan over medium high heat, add the butter. When the butter has melted, add the onion, red pepper, and zucchini. Sauté the vegetables for 5 – 7 minutes or until slightly browned and beginning to soften.
- Spread the vegetables evenly over the bottom of the pan and pour in the egg and cheese mixture. Cook the frittata for 3 – 4 minutes or until the eggs begin to cook around the edges.
- Put the sauté pan in the preheated oven. Cook the frittata for 10-15 minutes or until just set in the middle and browned around the edges.
- Remove from oven, cut into wedges and serve.
Recipe by Amy Casey
© amycaseycooks – 2016
- Category: entree