Frittata – The Perfect “Leftover” Dish
As part of a new series, we have decided to feature recipes! One of our staff members, Becky Low, has a weekly segment on KSL’s Studio 5, where she has been sharing tasty recipes for almost 20 years.
This week, I decided to highlight her Utah Frittata. If you have never made a frittata before, you are going to fall in love with this easy, quick, tasty breakfast. I called it a leftover frittata, because you can put almost anything inside. It is the perfect way to use up a few of those leftover veggies, before your weekly shopping trip. This Frittata makes an economical breakfast, a gourmet luncheon, or an easy super dish.
I had some leftover green onions, tomatoes, a green pepper, and bacon, so that is what I used in this frittata, but the options are endless. These are a few of Becky’s recommended fillings:
- vegetables: sliced mushrooms, chopped onion, sliced zucchini, spinach, strips of bell pepper, sun dried tomatoes, asparagus, frozen O’Brien hash brown potatoes, or other vegetables of choice.
- meats: diced ham, sausage, cubed chicken, or other meats of choice.
- cheeses: cheddar, mozzarella, smoked gouda, parmesan, crumbled feta, or other favorite cheese and combination of cheeses.
Once I had chosen my fillings, I mixed up my eggs and milk, chopped up my veggies and meat, and sautéed my peppers and bacon on the stove top. Fritatta’s traditionally start on the stove and finish in the oven, so an oven-safe pan or skillet is key. I chose my beloved cast iron skillet – everything tastes better in cast iron, right? (Nutrition Tip: Cooking with cast iron is a great way to boost dietary iron, especially for those who are iron deficient!)
After only 20 minutes in the oven, I had a protein packed, colorful, nutritious breakfast. This recipe will have your family eating veggies for breakfast and begging for seconds. If you happen to have leftovers, they reheat well in a toaster oven.
I love that frittatas are easy enough for a weekday, but pretty enough for a weekend brunch. Enjoy!
Basic Use-What-You-Have Ingredients:
1 tablespoon butter
2-3 cups filling ingredients
1/4 cup cream, half n half, or milk
1 cup shredded cheese
Salt and pepper to taste
* I used 2 strips bacon, 1 bell pepper, 3 green onions, 2 tomatoes, and Queso Fresco Fuego Verde Cheese.
Over medium heat, saute vegetables or other filling ingredients until tender. Beat together eggs and cream or milk; stir in half the cheese; pour over filling ingredients. Cook according to one of the methods below.
BAKE: Use a 10-inch non-stick oven proof skillet, cake pan, pie plate, or cast iron pan. Preheat oven to 375° F; spray pan with non-stick spray; pour frittata ingredients into prepared pan, top with remaining cheese. Bake 15-20 minutes or until center is set and Frittata is puffy.
STOVETOP BROIL: Use a broil safe skillet or pan (no non-stick surfaces), such as stainless steel, cast iron, or other similar pans. Saute vegetables and other filling ingredients as directed above. Beat together eggs and cream or milk, stir in half the cheese, pour eggs over filling and stir to mix. Cook on stovetop over medium heat; while cooking, periodically gently push sides of frittata toward the center of pan, slightly tilt pan to allow liquid eggs to fill the gap. Cook until bottom is set and center is almost cooked. Sprinkle with remaining cheese. Place pan under broiler for 3-6 minutes or until top is golden brown, center is set, and frittata is puffy.
Printer Friendly: Leftover Frittata
Check out the original and browse our recipe archive here.