Hello fellow Carboholics! It’s been over a year since I wrote to you.
Here’s a great idea for a meal. Can be breakfast, lunch or supper and is probably one of the most flexible recipes around.
I recently received the gift of two dozen fresh eggs. The first thing I thought to make was a frittata. Fancy name, but it’s just a glorified omlet. One of the greatest use of leftovers and fresh veggies there is.
Before I proceed, let me just say that I know there are eggs, bacon and cheese in this recipe. However, used in moderation, these are just fine. Also let me say that this kind of dish can be tailored for the needs and tastes of you and your family. The only rules are 1) Use what you have & what you like, 2) Use fresh whenever possible, and 3) Don’t be afraid, it’s very easy.
I used a heavy cast-iron skillet. Because that’s the only skillet I have that can go in the oven and because it IS heavy so the eggs won’t burn. I don’t know about your cast iron, but mine still needs some grease so the food doesn’t stick, so here’s what I did first…
Fry bacon in the heavy and oven-proof skillet. (Again, I used cast iron). Cook to your favorite crispness. Remove bacon to paper towels to absorb excess grease. Once the bacon cools, break it into about 1/4 pieces so it is bite-size. Leave bacon grease in the pan. NOTE: Use your discretion here. If you made a ton of grease then you may want to remove some. Basically, you want the bottom of the pan coated slightly so the eggs don’t stick.
While the bacon was frying I broke eight of the fresh eggs into a mixing bowl. Now, you can use four or six or ten eggs. Depends on how many you are feeding and if you want leftovers, which I did. To the eggs I added a smidge of 2% milk (that’s as close to measuring as this recipe gets…”smidge”). I also added some chopped fresh chives, pepper and a dash of salt. Once again, I will repeat…Use whatever seasoning you prefer. Use dry herbs if you want. Just remember that a little goes a long way. Scrabble the egg mixture in the bowl.
Time to assemble and prep some other ingredients, I used: Fresh spinach, chopped slightly and stems removed; fresh mushrooms, chopped slightly. Remember, you want meat and veggies to be bite-size. Thinking back, I should have added the mushrooms to the pan of bacon grease and sauteed them a little first. But I don’t think I did. Oh well, it was still amazing.
Time to put it all together. Be sure the pan with grease is good and warm, yet not so hot as to burn or start a fire! Slowly pour in the egg mixture. You’ll see the scramble begin to bubble and cook quickly. Stir gently for a minute, carefully lifting the edges from the pan so the mixture distributes and cooks. After the eggs begin to set on the bottom you can add the remaining ingredients. I semi-evenly distributed the mushrooms, spinach and bacon pieces. I again checked the egg edges and did a little more lifting from the side of the pan. Once the eggs looked almost cooked through…the top still being runny… I sprinkled on some shredded cheddar cheese.
Then into the oven preheated to 350 degrees it goes! How long it takes to bake through is up to how many eggs and other ingredients you use. You’ll want the top to be done and a little puffy with the cheese a little golden brown (see pictures below).
Remove from the oven when done and let it sit for a short time before cutting. Cut into pie shaped pieces and serve. This can be the whole meal or you can serve a side of more veggies. a small serving of potatoes, or even fruit. Remember, moderation is key even with carbohydrates.
Voila! You have made a frittata. See, it’s just a big ol’ omlet!
USE WHAT YOU HAVE!
There is no real ingredient list for this recipe! As I said, this is one of the most flexible recipes there is. Google or Pinterest “frittata” and you’ll find many variations and ideas.
Meat: You can use bacon, ham, sausage, pancetta or prosciutto, leftover chicken or even pork. OR… go meatless! Just remember that the pan will need some kind of fat before you add the eggs. If not frying bacon or sausage first, use a bit of cooking spray, butter or oil.
Veggies: The possibilities are endless! Use your imagination. Use what you like and what you have. Fresh is best nutritionally. If you use frozen, just thaw them a bit first.
Seasonings/Herbs: Salt and pepper. Chives or onions. Rosemary or thyme. Basil or parsley. It’s all up to you.
As for veggies and herbs… I really feel that many dishes need a hint of something green. This is one of those dishes and it’s easy to choose the green you prefer.
Cheese or no cheese? It’s up to you of course! Dare I say one more time…USE WHAT YOU HAVE? haha
The leftovers heated well in the microwave for lunch the next day, but would have made an great quick breakfast. Have fun and enjoy being a real cook! It’s so much better for you in the long run.
What is your favorite anything-goes recipe? Share with us!