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Frittata

Frittata

 

We rarely eat eggs (almost never for breakfast).  But we both enjoy a good frittata – they are easy, quick, tasty and inexpensive.  They are a good source of protein (eggs and a little bit of cheese) and we both enjoy vegetables and/or olives in them.

Sundried Tomato, Veggie, Parmesan, Olive Frittata

 Ingredients

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  • 4 whole eggs
  • 2 tablespoons sundried tomato pesto
  • 3 mushrooms and 1/2 of one medium onion, diced and lightly sauteed
  • 1/2 red, yellow, orange or green pepper, diced and lightly sauteed
  • 6-7 olives (of your choice) sliced
  • freshly grated parmesan cheese
  • salt/pepper to taste
My Method
  • Break eggs into bowl, add salt, pepper, sundried tomato pesto and whisk together
  • Preheat oven to 350 degrees.
  • Preheat saute pan on burner set at medium temperature.  I used an 8-1/2″ pan (measurement at the top) suitable for placing in the oven.

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  • When pan is hot, add about 1 tablespoon olive oil and tilt pan to cover bottom and sides with oil.
  • Add eggs and gently stir start to cook eggs (you don’t need to overdo this – it is not scrambled eggs!)
  • After a minute or two, the eggs start to set on bottom, (maybe 1/2 of eggs are cooked at this pint).
  • Spread sauteed veggies evenly across the eggs, top with cheese.

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  • Place pan in 350degree oven and set timer for 10 minutes.  Check for doneness by tilting pan (if they look runny, they need more time.
  • Once eggs are set, turn oven to broil and brown cheese.
  • Remove from oven, slice and eat!
Note:  Dick likes olives, I like peppers, so I do 1/2 & 1/2 – that’s why they look different here.   Served with salad of romaine, arugula, toasted walnuts, apple, blue cheese and vinaigrette.
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Frittata Tips
  • Need a larger frittata?  No problem, use a larger pan and more eggs.  You may have to adjust the cooking time, but that’s easy to do – just check it often and don’t overcook.
  • There are different methods – top of stove only, oven only, top & oven like this.  Experiment and you’ll find the method that suits you best.  I like the result from the top/oven method and it also gives me that 10 minute oven time to get the salad ready!
  • Experiment with different veggies, cheeses, leftovers, etc.   Once you master the method it’s a great dish in your repertoire of easy, quick, nutritious and inexpensive meals.

 

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