House Frittata
Our local little coffee shop makes a yummy, yet expensive, frittata. The expense gave me the encouragement to try my hand at making my own frittata. And now that I have, the local coffee shop has some serious competition.
I do make this with both fresh vegetables and leftover ingredients. For instance, some cooked leftover ingredients I use include potatoes, asparagus, broccoli, spaghetti, etc. Everything is yummy here :)!
House Frittata
Special Note: 1) I don’t use salt when I make this because I don’t want the vegetables to be stripped of their liquid and then potentially end with a runny frittata.
2) Recipe is super rough - this is more about what you feel like adding and when it comes to cooking, knowing that different ingredients and stoves will cook at different speeds. The cooking time isn’t long, play close attention the first few times you make this, until you get the hang of the times that work for you.
Ingredients:
+/- 7 eggs
Veges - precooked potatoes, mushrooms, green onions, red pepper (and or any sweet or hot pepper, asparagus, broccoli, yellow or red onion, zucchini, etc.)
2 tbsp olive oil
1 c grated cheddar cheese (or some feta, mozzarella, parmesan, etc - whatever you have on hand and or enjoy) (cheese is, of course, optional)
Instructions:
Turn oven on to Broil - High.
Gather veges and slice into desired size.
Ready cheese - for instance, if using cheddar, grate.
Blend eggs with a fork in a small bowl.
In a non-stick oven proof 10” saute pan, begin sauteing veges in 2 tbsp olive oil (I started with potatoes and when starting to brown, added mushrooms, and when those started to brown, added red pepper and 3/4’s of the sliced green onions)
Don’t overcook the veges! This entire process takes about 10 minutes on a medium/high heat.
Add the eggs to the pan, turn the heat down to medium low and then cover with a lid.
Keep an eye on the temperature on your stove. The idea is for a slow cook, with no burning on the bottom.
The pan is ready for the oven when the eggs are not quite 100% cooked (see photo above)
Place the pan in the oven. After a few minutes, the eggs will finish cooking and the frittata will puff up.
Remove from oven and top with cheese and green onions (all optional)
Place back in oven for a minute or so to melt the cheese, if using.
Enjoy - fresh from the oven or cold the next day!
