She said, “You should share your frittata recipe!”
“Wait…,” I said, “there’s a recipe?”
And she gave me that look.
So I got up the next morning and made a frittata.
But it’s not just for breakfast! This makes a wonderful breakfast, brunch, lunch, supper, dinner, or even potluck dish!
This time, I wrote it down as I went and I took a few pictures.
I like to start with a vegetable frittata. Look around the kitchen counter, peek in the refrigerator, maybe even venture into the freezer. What are the vegetables you’ve already got? Especially leftovers.
Now, if you wanted to add a bit of meat, go for it. Just remember you need to use meat that’s already cooked.
Okay, let’s do this.
I’m using six large eggs (locally-sourced). I could up that to eight if I needed to feed more people or my eggs were on the smaller side.
I found some organic mushrooms, baby spinach, and black olives in the refrigerator, plus a small onion from the counter and a bit of leftover cheese that I grated up.
Eggs into a mixing bowl and beat with a whisk. The lighter you want this, the more you use that whisk. A pinch of salt and a few grinds of pepper went in as well.
Preheat the oven to 400°F.
With a paper towel, I give my ten-inch cast-iron pan a quick wipe with a few drops of vegetable oil to add a bit of seasoning. Take care of your pans and they’ll take care of you. (I’m sure someone said that.) Make sure you go up the sides of pan too — not just the bottom.
If you need to cook meat, do that first. Then…
A knob of butter into the pan to melt.
In go the onions (with an added pinch of salt) for a few minutes to soften, followed by the spinach.
Let that wilt down. Add the mushrooms and olives and let it all cook for a few more minutes.
And the cheese, just until it melts.
Gently pour over the beaten eggs.
And into the oven for about 10-12 minutes.
That’s it. I told you it was easy. How great is that? No folding. No flipping. No the bottom’s done but the top isn’t.
Please remember, these particular ingredients are just what I found in the kitchen that sounded good together. Use what you have, a bit of this, a bit of that, and make it your own. I use about 2 cups of filling all told — the spinach cooks way down — for half-a-dozen eggs. You do you.
A frittata -- especially a simple vegetable frittata to use up some of those leftovers -- is nourishing, delicious, and affordable. And it's not just for breakfast! Visit suppertimeblues.com to learn more.
- 2 tablespoons butter
- 1/2 cup onion, diced
- 2 cups spinach leaves You could use frozen too.
- 1/2 cup mushrooms
- 1/2 cup olives
- 1/2 cup grated cheese Any type will do if you like it.
- 6-8 large eggs, beaten and seasoned
- salt and pepper to taste
Preheat the oven to 400°F.
Saute the onion in the butter for a few minutes to soften.
Add the spinach and allow it to wilt.
Add the rest of the vegetables and cook for a few more minutes.
Sprinkle the grated cheese over and allow to melt -- a minute or two.
Gently pour over the eggs.
Bake for 10-12 minutes.