At least
once a week I cook a meatless dinner for Robert and me to be health and budget conscious. Often, I serve an egg-based entrée at these
meals so that we can get good protein.
Frittatas are one of my go-to standards because they are much easier to
make than omelets, and they are a great way to use up small bits of vegetables. You certainly can add meat, too. That’s another beauty of frittatas; they are
extremely fleggs-ible because you can add whatever ingredients suit your
fancy. Below is my basic procedure for
making frittatas and a few ideas for toppings.
Frittata
Place one
tablespoon butter or olive oil in a large, ovenproof skillet. (I use my 10-inch cast iron skillet.) Heat on medium high on the stove. Meanwhile, beat 6 large eggs in a bowl. Pour into heated skillet. Cook eggs for several minutes until partially
set. Top with about 1 cup of cheese and about
1 cup other ingredients of choice. Place
under the broiler in the oven for a few minutes, until eggs are completely set
and beginning to brown. Cut in half and
serve immediately.
Yield: 2
hearty servings
Suggested Ingredients:
Cheeses – cheddar,
feta, goat, Gouda, Monterey jack, mozzarella, pepper jack, provolone, or Swiss
Vegetables –
artichokes, banana peppers, bell peppers, black or other beans, cilantro, jalapenos,
mushrooms, olives, onions, pimentos, roasted red peppers, squash, fresh
spinach, or sundried tomatoes
Meats (if
raw, cook before adding to frittata) – bacon, chicken, ham, pepperoni, or turkey
Suggested
Combinations:
Mediterranean
– feta cheese, fresh spinach, roasted red peppers, artichokes, and pitted Greek
olives
Mushroom and
Swiss – Swiss cheese, mushrooms, and onions
Pimento
Cheese – cheddar cheese, pimentos, and banana peppers
Pizza – mozzarella
cheese, pepperoni, mushrooms, bell peppers, onions, sundried tomatoes, and
black olives
Southwestern – Monterey or pepper jack cheese,
black beans, cilantro, and jalapenos
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