As Tori suggested, I am going to continue my rebellious foodie rampage and go completely off the Asian-path for food this weekend. When I think of the weekend, I think frittata! I take all sorts of leftover ingredients and turn it into one bit eggy and cheesy pancake with turkey bacon on the side.
My sister Shannon taught me how to make a frittata years ago when she came to visit me in BC. At the time I had no idea what a frittata was and she put one together with rice, cheese and I can’t remember what else but it I remember it was delicious! I have been making them ever since, thanks Shannon!
Turns out my broken frying pan which is missing a handle has a purpose after all! I can put it into the oven no problem. For those of you whose pans are not broken, try using a cast iron skillet or a saute pan that is safe for the oven.
I cracked five eggs into a bowl with a little water and whisked it up until it was nice and frothy. For herbs I used what I had, Italian flat leaf parsley.
I had made these potatoes earlier in the week and they were cooked well but absolutely tasteless! I did not want all that hard work chopping to go to waste so I added some seasoning salt and sauteed these homemade hashbrowns (you could use frozen or rice like Shannon did or whatever) with some red onion I had lying around.
When the egg mixture looked mostly cooked, just uncooked on the top, I added the herbs and some good quality old cheddar. I put it in the oven on the bottom rack at first so the herbs would not scorch, probably at 350F, then when it looked closer to being cooked I broiled at a distance until it look fully cooked.
This was the best frittata I have made to date! The cool thing is they will always be different because it is so flexible to make. You could add roasted red pepper, mushrooms, change the cheeses, use a combo of cheese… Yes, it is a cholesterol bomb but it is a weekend treat I do not make very often, to my husband’s chagrin! He thought he had died and gone to heaven when he ate this dish and I must admit, so did I.
Great way to use up little leftovers! It looks yum.
Yummy! I love frittatas! I bought an oven safe skillet last year and have done different variations numerous times. I’m looking forward to the farmer’s market opening back up here so I can use fresh veggies!!
That frittata looks amazing! I had never had frittata before coming to school, now I love it. I have never made it before, but it seems so simple I’m probably going to next time I’m home.
I love frittatas as well. I’ve made a zucchini one fo years that also has diced onion, tomato, garlic (of course), fresh herbs and I top it with parmesan and some fresh mozzerella. It is to die for.
Wow, that looks absolutely amazing Suzie! I can’t believe it’s been so long since I was out in BC and made that for you .. holy smokes, where does the time go?
The pic of the one you made now looks absolutely divine! It’s true it’s a great way to make great use of leftovers. If you are concerned about the cholesteral you can always ditch/remove a few of the egg yolks because the whites are all good!
and if you don’t have a pan for the oven, just stick it under the grill (broiler). I make these all the time, they are super simple and tasty.
This looks absolutely delicious ;]
I’m not usually a big fan of eggs, but this looks quite yummy! 😉