Breakfast & Brunch · Recipes

Frittata

Have you ever tried to make omelets for a crowd?  Unless you are Julia Child or one of those chefs at a hotel brunch it is near impossible. Enter the frittata.  You can fill a frittata with whatever ingredients you want, just as you would an omelet, but you serve it like a pie and cut slices for everyone. Perfect solution!

My photograph doesn’t exactly match the recipe below.  On this particular occasion I used leftovers to fill the frittata.  Have I mentioned it is also an excellent way to clean out the fridge?  I had 4 stalks of roasted asparagus, a handful of sautéed mushrooms and 3 strips of cooked bacon.  That turned into a breakfast-for-dinner Frittata on Monday night.  We also had some leftover roasted potatoes that I heated up in the broiler while the frittata was cooking.  I served those on the side along with some grapes and toast.  It was delightful (even though in my hunger I forgot to sprinkle on the parsley).

 Frittata

serves 3-4FullSizeRender 25

Ingredients:
6 eggs, beaten
1 T Butter
½ c diced Asparagus
½ c diced Ham
½ c shredded Colby-Jack Cheese
Salt & Pepper
1 T chopped Parsley

Preheat the broiler

Beat the eggs in a bowl.

On the stove over medium- high heat, melt the butter in an oven proof 10 or 12 inch non-stick skillet.

Add asparagus and ham to the skillet and cook for 2 minutes stirring constantly

Pour egg mixture into the pan and add the cheese. Sprinkle with salt and pepper.  Stir with a rubber spatula to combine.

Let cook undisturbed 4-5 minutes or until the egg mix has set on the bottom and begins to set on the sides and top

Place pan in the oven and broil for 3-4 minutes until lightly browned and fluffy.

Carefully flip or slide the frittata out of the pan onto a serving platter or large cutting board and sprinkle with parsley. Cut into wedges and serve immediately.

(Frittata will deflate once you pull it out of the oven; not to worry, that is normal.)

Frittata

Don't make omelets for a crowd, make a frittata. And it's a great way to use up leftovers!
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Course: Breakfast, Main Course
Cuisine: American, Italian
Keyword: Breakfast, Breakfast for Dinner, Easy, Eggs, Leftovers, Vegetarian
Servings: 4 People
Author: Emily ~ Garlic & Olive Oil

Ingredients

  • 6 eggs beaten
  • 1 Butter
  • ½ c diced Asparagus
  • ½ c diced Ham
  • ½ c shredded Colby-Jack Cheese
  • Salt & Pepper
  • 1 T chopped Parsley

Instructions

  • Preheat the broiler
  • Beat the eggs in a bowl.
  • On the stove over medium- high heat, melt the butter in an oven proof 10 or 12 inch non-stick skillet.  Add asparagus and ham to the skillet and cook for 2 minutes stirring constantly.  Pour egg mixture into the pan and add the cheese. Sprinkle with salt and pepper. Stir with a rubber spatula to combine.  Let cook undisturbed 4-5 minutes or until the egg mix has set on the bottom and begins to set on the sides and top.
  • Place pan in the oven and broil for 3-4 minutes until lightly browned and fluffy.
  • Carefully flip or slide the frittata out of the pan onto a serving platter or large cutting board and sprinkle with parsley. Cut into wedges and serve immediately.

Notes

Frittata will deflate once you pull it out of the oven; not to worry, that is normal.

 

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