A frittata is an italian style omelette. The great thing about it is you can throw any “extra’s” or leftovers into it and make a terrific breakfast.
7 eggs- beaten in bowl
1 1/2 cups broccoli/asparagus/mushrooms/ anything veggie you can think of
3/4 cup onion- small dice
1/2 lb (or more, whatever you want) sausage/bacon/small diced meat
1 tsp pepper
1 tsp italian seasoning
Preheat broiler. In a medium skillet/pan, cook meat over medium heat. If it’s leftover meat, reheat it. Once cooked, put in bowl, set aside. With leftover grease (or a tablespoon of your favorite oil), cook onion until they just start to caramelize/brown. Then throw in veggies and cook until you can pierce with fork, but they should still be firm. You do not want your veggies soft at this point, or else they will be too soft in the finish product. Now return meat to pan, stir.
Mix together the eggs, pepper, and italian seasoning (pinch of salt if you’d like). Once mixed thoroughly pour over meat and veggies stirring slightly making sure eggs fills in all spaces. Cook on low-medium until eggs are cooked through except for a thin, slimy film on top. Transfer skillet/pan to oven. Leave open or cracked, as you only want the top cooked. Cook till golden brown, remove, cut into and serve with salsa/avocado/diced tomatoes/ whatever sounds good.
Tips:
Some veggies have high water content and the fluid leaves the body of the veggie when cooked, especially when salt is added. Be conscious of this so you do not end up with egg soup instead.
It’s best if you use stainless steel when cooking this dish. Non-stick teflon pans put off a dangerous gas when cooking at high heat, and the broiler gets very hot. Aside from that, it is difficult to scratch stainless steel.
