Sunday, March 1, 2009

Frittata any way you like it.

This is a great dish to serve for dinner or breakfast or brunch or anytime. It is easy and good and you can use whatever is on hand. Use your imagination.

2 tbls. olive oil
filling ingredients (see below)
salt and pepper to taste
1 clove garlic, minced
8 large eggs
3 tbls. parmesan cheese
3 oz. additional cheese grated or crumbled (ooptional, see below)
1 tbls. fresh minched parsely or basil (1 tsp. dried)

Heat oven to 400 degrees F. In a skillet, heat oil and saute vegetables (see below) until soft and lightly browned, 6-8 minutes. Sprinkle with salt and pepper. Add garlic and cook 1 min longer.
Beat eggs until combined. Add parmesan and optional second cheese, herb, salt and pepper.
Shake the skillet to evenly distrubute the veggies and carefully pour the eggs over. Cook without stirring for about 1 minue until the edges start to set. Place the pan in the oven and cook until puffed and set about 10-12 min. Cut into 4 wedges and serve.

*Zucchini cut into rounds with 1/2 c grated mozzarella
*8-12 asparagus spears cut into 1 in. pieces, 4 ounces cooked diced ham
*3 cups fresh spinach, coarsely chopped, 6 oz. uncooked italian sausage removed from casing and crumbled.
*2 plum (or other) tomatoes, chopped and seeded, 3 ounces crumbled goat cheese
*4 ounces cooked diced ham, cream cheese cut into small cubes, green onion or chives

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