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!
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Posted on July 25, 2010, in Recipes and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

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