Frittata is a super easy yet impressive breakfast or brunch dish - I love making this for overnight guests, as it feels kind of special. The other great thing about it is that I can almost always make it without needing to go to the store, as you can put just about anything in it. I always make mine in my cast iron skillet. I think it's 10 inches. It serves 2-4 people, depending on how hungry you and your guest(s) are.
Frittata
Extra virgin olive oil
1/2 small red onion, chopped
1/4 green pepper, chopped
handful of cherry tomatoes, cut in half (I think I used about 6)
5 eggs
1/8 cup half and half or milk (I don't recommend skim)
2 tablespoons water
salt and pepper to taste
Salsa for topping
Preheat oven to 375 degrees. Oil a cast iron skillet with extra virgin olive oil, a few turns of the pan. Add onion and pepper and sauté over medium heat until onions begin to look translucent. Add a few twists of freshly cracked pepper. Add the tomatoes and sauté a just few minutes longer. Turn the heat down to low.
Crack eggs and whisk them in a medium sized bowl with the half and half and water. Pour over the veggie mixture. Turn heat back up to medium and cook for 5 minutes, without stirring, until just set on the edges. Sprinkle with salt and pepper to taste. Turn off the heat and place in the oven. Cook for 8 minutes, until just set throughout. Top with salsa if desired. Enjoy!
other filling ideas:
-cheese is always a great addition! Sprinkle it on top after adding the egg mixture.
-crumbled bacon, sun-dried tomatoes, and goat cheese
-basil, tomato, and smoked mozzarella
-veggie sausage (I'm kind of obsessed with Morningstar Farms maple-flavored veggie sausage - try it!), green onion, red peppers
-leeks and gruyere cheese
.....you get the idea...can't go wrong...
Frittata
Extra virgin olive oil
1/2 small red onion, chopped
1/4 green pepper, chopped
handful of cherry tomatoes, cut in half (I think I used about 6)
5 eggs
1/8 cup half and half or milk (I don't recommend skim)
2 tablespoons water
salt and pepper to taste
Salsa for topping
Preheat oven to 375 degrees. Oil a cast iron skillet with extra virgin olive oil, a few turns of the pan. Add onion and pepper and sauté over medium heat until onions begin to look translucent. Add a few twists of freshly cracked pepper. Add the tomatoes and sauté a just few minutes longer. Turn the heat down to low.
Crack eggs and whisk them in a medium sized bowl with the half and half and water. Pour over the veggie mixture. Turn heat back up to medium and cook for 5 minutes, without stirring, until just set on the edges. Sprinkle with salt and pepper to taste. Turn off the heat and place in the oven. Cook for 8 minutes, until just set throughout. Top with salsa if desired. Enjoy!
other filling ideas:
-cheese is always a great addition! Sprinkle it on top after adding the egg mixture.
-crumbled bacon, sun-dried tomatoes, and goat cheese
-basil, tomato, and smoked mozzarella
-veggie sausage (I'm kind of obsessed with Morningstar Farms maple-flavored veggie sausage - try it!), green onion, red peppers
-leeks and gruyere cheese
.....you get the idea...can't go wrong...
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