LM AspirationsLM Aspirations
This open omelet, which usually contains chopped vegetables or meats, seasonings, and sometimes cheese i.e. Parmesan, is a delicious oven baked egg dish.
Frittata: from the Italian term fritto meaning fried.
An easy recipe, just grab whatever cooked veggies you already have in the fridge and seasonings from the pantry.
Ingredients:
5 to 6 Large Eggs
1/2 Cup Peas (cooked)
1/2 Package Frozen Spinach (cooked)
2 Campari Tomatoes
Parmigiano-Reggiano
Salt
Pepper
Whisk together eggs, a splash of milk, 1 tbsp of melted butter and a sprinkle of salt. Sauté in oven safe fry pan (or cast iron skillet) about 1/2 cup each of cooked veggies in olive oil, on low, for 2 to 3 minutes. If you use fresh veggies sauté in olive oil for about 5 to 6 minutes, or until veggies are slightly tender before adding the egg mixture.
Pour in egg mixture. Gently stir on low heat for 5 to 7 minutes or until small curdles are visible. Remove the pan from heat and top with slices of Campari tomatoes (or Cherry tomatoes) and shredded Parmigiano-Reggiano. Afterwards, I put the pan in the oven for 22 to 25 minutes. Oven temps vary so after 20 minutes watch for the “puff” and a slightly golden color. Then I remove the frittata from the oven and pan. Sometimes I struggle a bit with removing from the fry pan, guess I scrape the bottom or not enough olive oil. Then I slice and serve. If brunch I’ll add a green salad topped with Parmigiano-Reggiano shavings or curls.
For a lower cholesterol version switch the 5 large eggs for 7 large egg whites.
What are your favorite veggies combos? Do you add fresh or dried herbs? Do you add meat? Do you use cream instead of milk?
Whether a light breakfast or brunch, yum!