Saturday, May 14, 2011

Weekend Frittata

There's something magical about a weekend frittata. I love lazy weekend mornings...staying in PJs until... well, until whenever! And I love the whole surprise factor of frittatas. In fact, I can't remember the last time I actually made one from a recipe, although I have been inspired by many. It's all about opening the fridge and seeing what "jumps out" and says "PICK ME!!!". And the truth is, they all look more or less the same when they come out of the oven... eggs and something smothered in cheese.
So the second surprise is when you cut into one... or make that BITE into one and see how well the surprise ingredients come together.
The basic recipe...

  • Preheat the oven to 400F/200C and use a small skillet (serves one or two people... bigger pan for more people);

  • Heat a little olive oil in the pan over medium high heat;

  • in a bowl whisk eggs (2 per person plus one for the pan) and set aside;

  • Chop interesting ingredients - today 1/2 red onion, sliced mushrooms, 1/2 Cajun smoked sausage, handful of spinach leaves, left over roasted & marinated sweet red pepper, fresh rosemary & oregano leaves (from my window sill garden), some freshly ground pepper;

  • Sautee the veg etc., until soft and starting to brown, cover with egg mixture, stirring to incorporate all the filling and let set over medium heat (about 4 minutes in a small pan - a bit longer in a larger one) until only the center looks moist and not quite set;

  • Add a handful of grated or crumbled cheese - sometimes I use goat cheese, other times Dragon's Breath Blue, Feta or Swiss... today was the last of the Kraft grated Quatro Fromaggio. Sprinkle a little paprika - today it was smoked;

  • Bake for 15 minutes or until golden and set.
And then let that first bite sit on your tongue for a minute and enjoy the marriage of flavors.

Now that you know my weekend breakfast treat... what's your favorite weekend breakfast?

1 comment:

Joanne said...

"Smothered in cheese" being the key phrase of course. I always love seeing what you mix into your fritattas!