The Indispensable Frittata
Frittata is one of those dishes that has a bevy of uses. Paired with toast and home fries it makes a hearty breakfast. Later in the day, cube up some of the leftovers to top a salad. Arrange cubed frittata on a serving tray with some tooth picks, and you’ve got great finger food for a social gathering. Just like an omelet, anything you have lying around in the fridge finds a use here, it’s great for leftovers. Didn’t eat all that kielbasa last night? Straining to find a use for that third of a red pepper you have in the veggie crisper? It’s all fair game here, throw it in the pan!
Assemble the following:
- 1/2 C. Portobello Mushrooms, thinly sliced
- 1 C. Zucchini Medallions, halved and about 1/8 inches thick
- 1/4 C. Tomato, finely minced
- 3-5 Marinated Artichoke Hearts, coarsely chopped
- 2 Cloves garlic, finely minced
- 6 Eggs, beaten and divided
- 1/2 C. Cheddar Cheese Shreds
- 1/4 C. Curly Parsley, coarsely chopped
- 1 TBSP. Extra Virgin Olive Oil
- 2 TBSP. Butter
- Salt and Pepper to taste
Do this with it:
- Preheat broiler.
- Sauté veggies over medium heat in olive oil until tender.
- Add butter to pan and melt.
- Add four of the eggs, and half the cheese. Cook for five to seven minutes, until eggs are semi-done.
- Add remaining cheese and eggs. Cover, reduce heat to very low. Cook another five to seven minutes.
- When only a small amount of egg liquid remains, remove from heat, top with cheese and parsley.
- Put under broiler for ten minutes or so, until slightly brown and crisp.
- Slice like a pizza and serve!