You may call this dish a glorified Omelette or a Quiche without under pants on. I like the latter better because its more creative and funny (or so I thought). To ensure my Italian readers are not offended we will call this a Frit- ta-ta. There is nothing in this recipe to dislike. Unless, you don’t eat or like eggs. Then I wonder why you are here and reading this post. Without creeping myself out, I shall reel you back to the real subject at hand, our Frittata. There can be several variations to this recipe and the best part, you could use vegetables every season has to offer. Your options are actually endless. Although, this option of having ‘endless options’ might put you in a quandary and since my job is to simplify your life when it comes to cooking, I thought I’d put down all the ingredients I have used so far in my Frittatas and you can pick and choose what ever you like and customize it to your liking.
- Vegetables — Zucchini (corgette), onion (all kinds, including green), pre-cooked sweet or regular potatoes, spinach, mushroom (all kinds), garlic scapes, bell peppers (all colors), tomato (I know it’s a fruit, don’t try teach me Botany!) and asparagus.
- Cheeses — Feta, goat cheese, mozzarella, cheddar (sharp or mild), gruyere, gouda (all kinds), parmesan and Havarti.
- Meats — Bacon (any kind), ham (any kind), sausage (all kinds), peperoni and grilled chicken.
- Herbs — Parsley, cilantro, basil, chives, fresh rosemary and thyme
- • Eggs — 6, large
- • Garlic — 1 teaspoon of powder, 1/2 teaspoon paste or chopped
- • White onion— half, chopped (about 1/2 cup)
- • Portabella mushroom — 1, chopped
- • Sundried tomatoes — 1/4 cup
- • Mild cheddar — 1/2 cup, grated.
- • Crushed chili flakes — 1 teaspoon
- Preheat the oven to a 350 F (176.6 C).
- In a bowl whisk the eggs with the garlic, salt and half of the crushed chili flakes, then set it aside.
- Heat an oven safe shallow pan (10 to 12 inches wide) on medium and add the bacon, let it cook for 3 to 4 minutes. Once there is enough grease to sauté the vegetables, add the mushrooms and let it cook for 3 to 4 minutes.
- Add the onions and let it cook for another 3 to 4 minutes. Then the sun dried tomatoes, cook for 2 minutes.
- Now evenly spread the grated cheese and finally pour in the eggs. With a spatula you can evenly spread the eggs and also evenly distribute the cheese and bacon vegetable mixture.
- Sprinkle the left over chili flakes and let this cook on the cooktop for 2 minutes, then finish it off in the oven for 15 to 20 minutes. The Fritatta is ready when the center is firm to touch.
- Cook time may vary depending on the oven, so keep a close eye on it after 15 minutes.
- Remove from the oven and let it cool for 3 to 4 minutes before serving.
Enjoy.
COOKWARE USED IN THIS RECIPE
