It is no huge secret that I am a big fan of brinner, you know breakfast for dinner. And I usually make waffles, pancakes and omelettes when we brinner it up at casa de Penny. However I recently discovered the Frittata and baby I am sold. I love the egg and being the health nut that I am have done some research into it. It's gotten a bad rap for high cholesterol and while it does contain a heft amount of the evil c word, it's the good kind. So if you keep your cholesterol under control normally, eggs are a great way to get ya some. And the other great thing? The recipe is cheap, easy, and healthy! A fantastical trifecta.
So, now onto the frittata. In case you aren't already curious, it's a one pan recipe. So the dishes load? Lovely and light. A frittata is an egg based skillet dish which hails from Italy, the origin of great wine, pasta, pizza, olives and all things truly delicious. I have cooked it two different ways and both turned out great. The first way is to start everything on the stove and then move into the oven. The second is to start on the stove top, crank down your burner heat and let it finish on there. Either way you go you can't go wrong... you know as long as you don't burn it.
I will post on here a recipe for cooking it all on the stove top, and you can google the other method if you really need to turn your oven on. But with the thermostat rising, who wants to?
Ingredients
- 2 tablespoons olive oil
- 6 small red potatoes, diced
- 1 cup torn fresh spinach, or 1/2 cup frozen and cooked
- 1 diced bell pepper, any color will do
- 1 teaspoon minced garlic
- Some onion, 1/4 to a 1/2 or more, whatever you like.
- salt and pepper to taste
- 6 eggs
- 1/3 cup milk
- 1/2 cup shredded cheese
How you make it
- Heat olive oil in a medium skillet over medium heat. Add some onions and potatoes and peppers in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until everything looks done.
- Meanwhile on your counter In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
- You will get a nice eggy crust on it.
- While it's cooking may I suggest slicing up some fresh fruit to accompany your frittata.
So there you have it, Fritatta! Fun to eat, funner to say, and the best part of all? No cereal for you the next morning, no sir! Pour a mug of coffee, Nuke yourself some leftovers and start your day off right! And hey, if your kids are skeptical, do what I do. Call it egg pizza and they're sold.
Go, crack you an egg, make a frittata. Change up the ingredients to suit you, add sausage or diced ham, tomatoes, fresh rosemary, green onions, any cheese... the sky is the limit!
