Friday, April 29, 2011

Foodie Friday: Frittata

I'm really enjoying making frittatas lately. I've made several of these recently, with different ingredients each time. I love recipes like this one: where I can use whatever I've got in my refrigerator (along with some eggs, in this case) to make a delicious meal. It's also one of those things that will most-likely never turn out quite the same twice.

Another reason I like making this dish is that it uses very few dishes in the process. Plus, I get to enjoy the versatility of my new(ish) cast iron skillet. For this recipe, you'll need a large (12") skillet that can be safely transferred from the stove top into the oven (cast iron, stainless steel, etc.).

I've included my ingredients list for suggestions, but you really can customize this recipe to whatever you like. Some suggestions for alternate ingredients: bell peppers, broccoli, asparagus, kale, potatoes, artichoke hearts, ham, sausage. Just think about varying the colors of the ingredients you use (yellow pepper, green onion, for example) to increase the dish's natural beauty!

You will need:

10 eggs, beaten
Several strips of thick cut bacon (5?), cut into ½" chunks
1 Tablespoon fresh parsley, diced
1 clove garlic, minced
1 cup mushrooms, sliced (any kind you like)
1 medium onion, diced (I used one of these red onions)
10 ounces frozen spinach
1 red jalapeno, diced
1 teaspoon fresh ground black pepper
⅓ cup grated Parmesan (or substitute your favorite cheese)
  • Preheat your oven to broil.
  • Cook the bacon until it is cooked to your preferred level of crispiness.
  • Drain a little of the bacon grease, if there's a lot of excess (If you buy good quality bacon, there shouldn't be much grease—the stuff I had only produced maybe a tablespoon or two total of grease, and I left it in the pan for cooking the vegetables.)
  • Add the onions and garlic, sauteing until onions are translucent.
  • Add the mushrooms, peppers, and spinach, sauteing until the mushrooms and spinach are tender:

  • Add the beaten eggs and the pepper, stirring until the eggs have set on the bottom, then allow to cook without stirring until the top of the eggs have begun to set:
  • Top with the cheese, then the parsley.
  • Put the whole thing into the oven and broil until the cheese is browned and bubbly:

  • Cut into 6-8 servings (depending on how hungry you are, naturally); serve immediately.

Linked up at Food on Fridays at Ann Kroeker, Friday Favorites at Simply Sweet Home, Fight Back Friday at Food Renegade, Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free and Food and Health Carnival at Lisa's Gluten-Free Advice and Healthy Living.

4 comments:

  1. that looks so good!!!!
    I love the one pan idea and just throwing in whatever you have.

    ReplyDelete
  2. YUM. This has always been my favorite way to make frittatas.

    Thanks for sharing,
    ~Kristen
    (AKA Food Renegade)

    ReplyDelete
  3. I've got to find an iron skillet that is safe for smooth cook tops! A few years ago we replaced our ancient stove with a fancy new smooth cooktop, and then I realized that my iron skillet would probably scratch it up. I had just gotten it nicely seasoned, too (the skillet, not the cooktop). So I donated it and hope that someone is enjoying it.

    If I had one, I'd be making cornbread and frittatas all the time! This is a great instructional, so I'm looking forward to acquiring a brand that has a smooth bottom. Someone told me they are out there. I probably have to pay more! :)

    ReplyDelete
  4. @Ann: I hope you can find an iron skillet to suit your stove...I didn't know the smooth-bottomed kind existed!

    ReplyDelete

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