Frittata

Potato, Pepper & Broccoli frittata
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Potato, Pepper & Broccoli frittata

This is a quick and easy meal especially when you’re looking for breakfast for dinner. In fact this dish has become a bi-weekly staple. Love it because it cleans out the frig, makes many meals (breakfast, lunch and dinner) anyway the other day we were at Stop and Shop and they had those mini potatoes buy one get one free deals. I grabbed a bag of small Yellow potatoes and one of the mixed colors. made the cubing easier they were already small.

Ingredients

About 1.3 lbs. 2 bags of mini potatoes

1 Vidalia onion chopped

1 head of broccoli (375g)

1 red pepper

1 teaspoon smoked paprika

8 large farm fresh eggs

1/3 Cheddar cheese and 2/3 cup Cheddar Cheese

How

  1. Preheat the oven to 400ºF
  2. Drizzle 1 tablespoon of olive oil into an ovenproof non-stick frying pan on a medium-high heat.
  3. Scrub potatoes and chop into ½” dice, adding to the pan as you go.
  4. Trim, finely slice and add 1 bunch of scallions. Deseed, finely slice and add 1 red pepper. Add to the pan
  5. Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
  6. Crack 8 large eggs into a bowl and beat together, grate in 1/3 cup of Cheddar cheese and season with salt and pepper. Mix together well.
  7. Pour the egg mixture, swirling to coat the base of the pan.
  8. Grate over the remaining 2/3 cup of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
  9. Slide the frittata out onto a serving board and cut into wedges.
Potato, pepper & broccoli frittata
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Potato, pepper & broccoli frittata

This is a quick and easy meal especially when you’re looking for breakfast for dinner.

Ingredients

About 1.3 lbs. Maybe 2 good size Yukon gold potatoes

1 bunch of scallions

1 head of broccoli (375g)

1 red pepper

1 teaspoon smoked paprika

8 large free-range eggs

1/3 Cheddar cheese and 2/3 cup Cheddar Cheese

How

  1. Preheat the oven to 400ºF
  2. Drizzle 1 tablespoon of olive oil into an ovenproof non-stick frying pan on a medium-high heat.
  3. Scrub potatoes and chop into ½” dice, adding to the pan as you go.
  4. Trim, finely slice and add 1 bunch of scallions. Deseed, finely slice and add 1 red pepper. Add to the pan
  5. Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
  6. Crack 8 large eggs into a bowl and beat together, grate in 1/3 cup of Cheddar cheese and season with salt and pepper. Mix together well.
  7. Pour the egg mixture, swirling to coat the base of the pan.
  8. Grate over the remaining 2/3 cup of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
  9. Slide the frittata out onto a serving board and cut into wedges.
Clean Out The Frig Frittata.
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Clean Out The Frig Frittata.

Clean out the frig frittata egg, cheese, ham, cauliflower, mushroom, caramelized onions, red bell pepper, potato crust on bottom #cooking

What is the difference between an omelet and a frittata?

Image result for frittata

And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center. To make a frittata, well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set.

Ratatouille Frittata
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Ratatouille Frittata

Frittatas – so much you can do with them and I like to cut up left overs into single servings so I can pop out of the Freezer and into the microwave for a quick meal.

You need a 10” oven proof nonstick skillet and a little time.

Ingredients

  • medium potato cute into ½ inch cubes
  • 6 large eggs
  • 5 Egg whites – I used packaged
  • 1 teaspoon dried tarragon
  • ¼ teaspoon black pepper
  • ½ teaspoon salt divided in two
  • 1 egg plant or 2 small Italian eggplants – cube in ½ inch pieces
  • 2 plum tomatoes cube in 1/2″ inch pieces
  • 1 medium zucchini cube in ½ inch pieces
  • 2-3 tablespoons slice black olives
  • 6 tablespoons grated parmesan cheese
  • Small handful of grated pizza cheese – or cheddar
  • About 1 tablespoon or less of olive oil

ingredients

 

How

Preheat oven to 350

In a steamer cook the potatoes about 5-7 minutes until fork tender

Meanwhile in blender combine eggs, tarragon, pepper, half the salt – Using the blender made a fluffier airier frittata.

In a large nonstick oven proof skillet heat oil over medium heat

Add zucchini cook about 2 minutes until it begins to soften

zucchini

Add eggplant and the remaining salt cook about 3 minutes

add eggplant

Add the tomatoes and olives stir to combine cover and cook about 3 minutes until the eggplant is mostly tender and the tomatoes have given some liquid.

 

Add potatoes and toss to combine

add tomatoes and olives

Add the egg mixture (I gave it a very short quick pulse to combine again) and cook about 2 minutes or until the edges start to set.

add egg mixture

sprinkle with cheeses

cook unitll sides start to fiem sprnkly with cheese

Bake for about 25-30 minutes or until the frittata is set, puffed and browned.

bake

Let set for 3-4 minutes before serving

serve

 

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Leftover Night Frittata

Frittata 1

kind of like an egg pizzza

Omelets and frittatas are eaten not only for breakfast, but also as a main dish.  Breakfast for dinner is common at our house at least a few times each month. This is a tough one to write down it has a lot to do with what I have on hand or the craving I am having. I have often wondered what the difference between an omelets and frittatas is, I saw nothing beside a fold and that most of my frittatas end up with a crisp golden brown potato bottom crust.

Thanks to a quick Google search my thinking has been validated.

Google: What is the difference between omelets and frittatas?

Answer: In the strictest sense, the difference boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.

Omelets or frittata hmmmmmm…

I will start with the basic frittata that I usually make – my wife calls it an omelet.

Leftover Night Frittata

Prep Time: 15-20 minutes maybe slightly more if you par cook the potatoes

Cook Time: 30-40 minutes

 Ingredients:

  • 3-4 potatoes julienned or chop finely – you can blanch the julienned or par boiled the chopped if you want.
  • 1 small onion chopped
  • 1 small red, green, yellow pepper or a mix of what you have on hand.
  • 3-7 raw mushroom minced or chopped roughly (How many depends on size)
  • 1-3 Tbsp. minced fresh parsley leaves or cilantro (save some for garnish)
  • Cheese – you have to eyeball, you will want enough to sprinkle over the omelet but not too heavy.  Usually around ½ cup or so grated.
  • Whatever left over main course you might have meat, fish etc. (optional)
  • 4 Tablespoons butter or olive oil  divide in two
  • 5 or 6 eggs
  • Salt and freshly ground black pepper to taste

How:

Preheat the oven to 350°.

Chop or mince the onions, peppers, mushroom and parsley. Julienned or chop finely the potatoes.

Place 2 Tbsp. butter of oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium.

Add the onions, peppers sauté about 3-5 minutes add the mushroom for another 2-3 minutes.  Remove from pan and set aside.

Reheat the pan adding 2 Tbsp. of butter or oil (I like a mix it browns the potatoes better.) Add the potatoes in a single layer loosely covering the bottom of the pan and cook until they are browning on bottom  this is not covering the bottom like a pie crust  but is giving a good base.

While it’s heating, beat together the eggs, salt, pepper and parsley/cilantro and then mix in the onions, peppers, mushroom.

Gently pour the eggs into the skillet and turn the heat to medium-low. Top with the cheese of choice.  Shake the pan gently over the burner for a minute or to. Cook, undisturbed, for about 8-10 minutes, or until the bottom of the frittata is firm.

Transfer the skillet to the oven and bake, checking every 5 minutes or so, until the top of the frittata is no longer runny, 10 to 20 minutes more.

Garnish and serve hot or at room temperature.

Options

Try without the potatoes cooking the same way, try with different type of potatoes, chopped up meat, bacon pretty much anything you like it is all good.  See great for leftover night.