Frittatas

I made a frittata for supper last night. A frittata is basically an egg dish, with whatever meat, vegetables and cheeses you want to add. Everyone likes when I make a frittata. The are very frugal, too, because you can use whatever meat and vegetables you have left over to put in it.

I don’t usually follow a recipe. Last night, I used frozen stir fry vegetables. I usually chop up onions to cook at the same time. When the vegetables are done to your likeness, add any cooked meat that you want. For my large cast iron skillet, I use 12-15 eggs. Beat the eggs, adding a 1/2 or so of water. You could add milk instead of the water, if you like. Pour the egg mixture over the veggies. Now is when you would add any cheese that you want in it. But don’t stir! Otherwise, you’ll get scrambled eggs. When the eggs start to set, you use a spatula to gently lift the edges, tilting the pan to let the raw eggs sun under the cooked part. You keep doing this around the edges of the pan, until it is all set. At this point, I like to put sliced tomatoes on top, as well as a sprinkling of cheddar cheese. Then you put it under the broiler for a couple of minutes, until the center is cooked and it’s nicely browned on top.

In case you want a more complete recipe, All Recipes has recipes for quite a few different frittatas.

I like to serve a frittata with bread and a salad. Here’s what our frittata looked like last night.

Check our mote great recipes at Tempt My Tummy Tuesday