I'm fairly certain a frittata involves eggs, and a frying pan, or *saute pan* in our case, and baking. It can also include a various assortments of toppings and fillings from what I understand!
It's like a quiche but minus a crust! (more calories- which I'm not actually looking for right now, but is tasty!)
This recipe came about because I really like omeletes.
Like a lot...
But I cannot make an omelet to save my life. The bottom always ends up too done, and then it tears when I try to fill and flip it. It's just bad.
I'm sure the more professional cooks out there have tips and tricks, but that's so not me! ;)
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Tomato-Mushroom Frittata
Ingredients:
2 eggs
1/8 C shredded cheddar
3 T milk
1/2 tsp salt
1/4 tsp pepper
3 T diced fresh tomato
3 T diced fresh mushrooms
3 T diced canadian bacon (optional)
Directions:
1. Pre-heat oven to 400*.
2. Coat or spray a small saute pan (only pans that are oven safe!!) with oil of choice and turn burner on medium-low.
3. In a separate bowl, combine eggs, milk, salt and pepper. Whisk together.
4. Add vegetables, meat, and cheese of your choice. (I used tomato, mushrooms, and canadian bacon because we had it on hand. Wilted spinach, artichoke hearts, and bell peppers also are a nice addition!)
5. Mix and add to heated saute pan. Run spatula around the edges, and tap in the middle to distribute the egg mixture in the pan.
6. When bottom and sides become firm, but the top is still runny, turn off the burner, and insert the entire pan in the oven.
7. Bake for 5-7 minutes or until egg becomes firm.
8. Remove from oven with an oven mit, and fold the frittata and slide to a serving dish. Or slice and serve from the dish if you prefer.
Top with desired toppings. My favorite is FAGE Total Greek Yogurt (plain) and a little cheese.
Enjoy! Comment below with your favorite fillings or tips!! LOVE hearing how others make their favorites!
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