Sunday Frittata

Frittata is literally the easiest food dish you can make for either brunch or dinner! Use whatever you have in the fridge & different every time! Many of my followers have been making this recipe since my blog began, but I felt it needed a bit of updating! For many years I have the tradition of making a frittata just about every Sunday. Follow these easy steps to make it your tradition too… Enjoy!

Sunday Frittata

Yield: 2 – 3 servings (9 inch skillet)

4 – 6 servings (10 ½ - 12 inch skillet)

Ingredients:

For 2 - 3 servings:

2 – 3 Tablespoons olive oil
1 medium 3 inch potato
1 small onion, diced
1 clove garlic, minced
Salt & pepper for seasoning
Meat: 1 – 3 ounce link turkey or chicken sausage, 4 slices turkey bacon, 3 ounces diced ham or chopped prosciutto, etc.
Vegetables (your choice – choose a least 2): 3/4 cup broccoli flowerettes, yellow, green or red pepper, chopped greens (such as spinach or kale), sliced mushrooms, or diced tomato
3 whole eggs (or 2 whole eggs and one egg white)
¼ cup milk
½ teaspoon salt
½ teaspoon dried dill, basil, or Italian seasonings
Couple grinds fresh black pepper
½ - ¾ cup grated cheese of choice
** For 4 - 6 servings: Double ingredients

Equipment needed:

Oven-safe skillet (9 inch or 12 inch depending on servings needed)
Chef knife
Cutting board
Small bowl
Measuring spoons
Rubber spatula
Fork or wire whisk
Small bowl or large measuring cup
Bent-edge spatula

Preheat oven to 350 F.

I am an Alton Brown groupie! He’s a TV Food Network founder that stated that frittata was an easy dish for any meal and “Refrigerator Velcro” as you can use what ever you have in the fridge to create your masterpiece. Sometimes mine are pretty basic, but often they are chock full of veggies from the garden too! Occasionally I feel like an Italian themed meal, so I switch out the cheese and spices to create that flavor. It can also be made small for two or large for a party of six. Pick your ingredients and go for it… enjoy!

Place skillet over medium high heat with olive oil and heat for approximately 2 – 3 minutes. Add potatoes, onion and garlic. Remember that potatoes and vegetables should be chopped relatively small (1/2 inch pieces) to ensure every bite has a mixture of ingredients. Saute until potatoes are slightly tender ~ 8 – 10 minutes using rubber spatula to stir. If meat needs to be cooked, like bacon or sausage, add with potatoes to cook together until not pink. Drain extra fat if necessary. If poultry meat products are used additional fat may be needed. Add additional vegetables and continue cooking until they turn bright in color, about 2 - 3 minutes.

Meanwhile, combine egg, milk and seasonings in a small bowl and whisk to combine well. No egg white should be visible after mixing.

When potatoes are slightly tender and vegetables bright in color add greens and tomatoes last. These ingredients don’t need much cooking and will soften in the oven during baking.

Last step is to pour the egg mixture over vegetables in pan to evenly coat and turn off the heat. Depending on amount of vegetables, egg may need to be pushed with a rubber spatula to cover. Occasionally, I have had to beat one more egg with a Tablespoon of milk to increase the egg/ingredient ratio if it seems there is not enough egg to cover pan. (Eggs will just barely cover ingredients in pan)

The cheese I use will depend on what I have or what flavor I am in the mood to eat. Cheddar is usually my go to cheese, however, if I am making a frittata with an Italian flair, I will use mozzarella, Asiago, parmesan or a blend of all. Often I will use a reduced fat shredded cheese to reduce fat content of the final product. Unfortunately, reduced fat cheese does not melt or brown as well as regular cheese effecting your final products visual appeal. Sprinkle half of the cheese evenly over the pan and lightly press to submerge into egg mixture. Distribute remaining half of cheese again over entire pan surface. Place the entire pan into the oven. Most skillets can withstand a 350 F oven.

Bake for 20 – 25 minutes (28 – 32 minutes for doubled recipe) or until center is firm when pressed lightly with finger. Surface should bounce back when pressed in center, if eggs are done. Surface should poof up and turn lightly golden in color.