Frittata’s are one of the easiest and most versatile types of food I can think of! Seriously, you can do just about anything to them. They are great for using up leftovers, getting in some extra veggies or making a quick, hearty meal at any time. I like them for breakfast but anytime of day works.
A Frittata is an Italian dish, sometimes called a crustless quiche, where the constant ingredient is eggs but additions can be anything from leftovers of any kind, vegetables, cheese or meat. Today I made mine with leftover Corned Beef, chopped up potatoes and some aged Provolone Cheese. Here is a very rough recipe. Remember, the sky is the limit on the additions to a Frittata. Mine was a little chunky today because I only used 4 eggs and cut my Corned Beef and Potatoes pretty large but who cares! It was delicious!
- 4-6 eggs
- 3-4 cups of mix-ins
- whatever seasoning are to your taste
- In a non-stick skillet (oven proof if possible) add all of your mix-ins and mix together over medium heat until warm. If you do not warm these, it will take longer to cook the eggs.
- Mix your eggs together with your seasonings and cheese if desired and pour into skillet over the warmed ingredients.
- Turn your heat down just a bit so you can hear it cooking but not high enough to burn. Put a lid on and let it set.
- If desired you can turn on your oven to broil to finish the dish off but it is not vital.
- Once the eggs start to set on the sides, I like to start to move the middle ingredients around just a bit so they get cooked though. I also will take a spatula and start to push the sides down so it is easier to slide out of the pan. At this point you and put your pan in the preheated oven to brown the top and finish the eggs.
- If you used a non-stick pan, this should just slide right out and you can cut into triangles. If not, that’s fine too. Just scoop it out and enjoy!