Whip Up A Lotta Frittata!
This is an Italian egg pie that is easy to make perfectly the first time you try. The basic recipe allows you to use whatever is on hand, or to use leftovers, plus any herbs you like. My frittata featured in the photo is made with leftover roasted potatoes, apple sausage, sauteed onions and green peppers, grated cheddar cheese and fresh basil and thyme. The basic frittata recipe follows. -- Lorianne
-- 1 Tablespoon butter or olive oil
-- 6 eggs
-- 1 cup to 2 cups of additional chopped ingredients (potatoes, vegetables, meats, cheese, herbs) in any combination you prefer
-- Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Heat butter or oil in a medium oven-proof non-stick skillet. (My favorite non-stick skillet is Green Pan).
3. In a large mixing bowl whisk eggs, then add your favorite ingredients (potatoes, meats, cheeses, vegetables, herbs).
4. Add salt and pepper to taste, then mix evenly.
5. Pour mixture into skillet and lower the heat. Cook for about 8-10 minutes until the sides of the frittata begin to set.
6. Transfer the skillet to the oven and bake until the middle of the frittata is set. Be sure to keep an eye on it every few minutes. It may only take 10 minutes or less for the frittata to set.
7. When set, remove skillet from the oven, loosen the edges of the frittata a bit, then turn out the frittata onto a serving plate. (If you leave it in the hot skillet it may continue to cook and become overcooked). Slice as you would slice a pie. Serve with fresh fruit or sliced tomatoes.
NOTE: Frittatas are great hot out of the oven, at room temperature, or straight from the refrigerator.