May 03, 2010

Italian Frittata

Italian Frittata Serves 6

Preheat oven to 350 degrees.

4 slices thick bacon, chopped
4 breakfast sausages, cut into sm. chunks
Ham, about 1/4lb. chopped

Fry all meats till cooked and brown, drain and remove from pan. Set aside in a bowl. 

Potatoes, 1 peeled and chopped or leftovers 
half an onion, chopped 
1 lg. garlic clove, minced 
Salt and pepper 
Fry potatoes in meat drippings, adding some butter if needed. Add a few shakes of salt and pepper to taste. 

When potatoes are almost done, add onion and garlic. Cook till potatoes are tender. Remove to bowl holding meats.

1 lg. portobello mushroom, gills removed and chopped
1 roasted pepper, chopped
1/2c. drained artichoke hearts, chopped
1 tsp. basil

Add butter to pan and toss in chopped mushrooms.

 When liquid from mushrooms is almost gone add all other veggies and basil. Cook till heated thru.

 Turn off heat and put back into pan all items previously cooked that are in the bowl.

1 dozen eggs
about a 1/4c. water
Salt and pepper
1 1/2c. assorted cheeses , chopped

Beat eggs with water till well blended. Use water not milk like many recipes say. Water evaporates when cooking. The milk just makes things watery. Add more Salt and pepper and mix. Add chopped cheeses and mix. I used cheddar, muenster and provolone with some grated Parmesan. Pour egg/cheese mixture into pan and mix well to distribute cheeses. Top with more grated Parmesan. 

 Cook on med. heat on stove till eggs look like they are set about 1in. from edges. 

 Cover handle of pan with foil, if the pan your using cannot withstand oven heat. Then place in oven and bake for approx. 15-20min. or till center is set. Run knife around the edges to loosen. If using a non stick pan that's usually enough. If using a reg. pan you may want to run a spatula under the frittata to be sure its loose. Top with lg. plate and turn it out of the pan onto the plate. Serve hot, or room temperature.

We like ketchup on this but you could use salsa or hot sauce or anything else you might like on your eggs.

Frittatas are often sold in Italian delis by the lb. I make a big one and then refrigerate whats left for another day. If we wont eat it all during the week, Ill freeze it in single portions, then I just thaw and microwave when we want it. You can use anything in these, using up whats leftover in the refrigerator or just one or two ingredients. I save bits of meats and things in my freezer to use just for this. When I have enough I take them out and make a big one. It's a lot easier to make one big one and save the leftover than make a small one all the time.

Ive used leftover  steak or roast beef, kielbasa, linguisa or pork roast too. Pancetta or prosciutto is nice too. I save potatoes when I make my garlic roasted ones just for this. Sometimes Ill even save french fries or tater tots leftover for it too. I don't like green pepper so I often use roasted peppers. But Ive used spinach, asparagus and even a few frozen peas when I wanted more veggies. You can use one cheese or several or clean out your refrigerator of bits and pieces too. Its a great leftover recipe and it tastes incredible.

No comments: