This week we’re making some yummy frittatas! We’re always looking for egg dishes at our house, and this is one we’ve enjoyed for awhile. It’s a great way to use up leftover veggies. In fact, that is how frittatas are traditionally prepared in Italy, where they originate from, using the previous nights leftovers. There are lots of different ways to make frittatas, sometimes using potatoes or pasta even, but this is how I’ve made them.
½ cup of milk
1 Tbsp butter or oil, to sauté veggies
About 2 cups of diced veggies (I used peppers, onions and zucchini this time. I’ve also used corn, tomatoes, mushrooms, beans…really whatever I have on hand!)
Bacon, sausage or ham, if desired
Salt and pepper
1 cup shredded cheese (I usually use cheddar)
Beat eggs and whisk in milk, salt and pepper. Set aside. Preheat broiler on low.
If you’re using meat, cook that first in an ovenproof skillet on the stovetop. In this case, I used some chopped bacon. I fried the bacon first, then drained the grease and added my veggies directly to the pan with the bacon (instead of using the butter).
Sauté veggies until soft and just slightly browned. Give your egg mixture a little whisk, then pour into the pan over the veggies and meat. Cook over medium heat. As the eggs are cooking, lightly lift the edges of the frittata, letting some of the uncooked egg flow underneath. When the eggs are mostly set, but still a little jiggly on top, sprinkle with shredded cheese and put pan under broiler, about 4-5 inches from heat. Watch closely!
Take frittata out when eggs are completely set and cheese is melted. If desired, top with some banana peppers or jalapenos and a few dollops of cream cheese! We typically eat it right out of the oven, but traditionally in Italy the frittata is served room temperature. Either way, enjoy!