In an oven proof skillet, quickly saute some veggies and meat (salami is especially tasty) in butter or bacon grease.
Whip 3 eggs (you can add a splash of heavy cream, even a splash of water works).
Pour eggs in the skillet with the veggies and meat.
Put it in the oven at 350 for 15 minutes. You can also add a few thin shavings of your favorite cheese on top before putting it in the oven.
This is a great "veggie left over remover" dish.
It also transports really well. Cut it up in slices for on the go convenience.
Have a great day!!!!!
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8 comments:
superb. I love these
Oh yum!!! My dad used to make frittatas when I was little- looks like a Saturday morning special to me!
What kind of salami do you use?
Whats the difference between a frittata and a quiche?
The SoG
Thanks Chris!
BEE,
I like apple gate farms salami.
Although sometimes score some good italian salami (imported) at Costco.
SOG,
Frittata is really an egg dish. A baked omelet if you will.
Quiche has a pie crust and loads of heavy cream.
Marc
Oh Marc, you tickled my frittata fetish. How can I count the ways I love frittata?
Frittata works for me and other busy people on many levels. First, it's a very flexible recipe, using whatever "filling" ingredients that happen to be on hand (just make sure you *always* have ample eggs on hand). Even if you make frittata regularly, there's no need to get into a rut with the flavors or ingredients.
Second, frittata is a great make-ahead dish, for when you don't know what time the meal will be served or the family is eating at various times, or when you are expecting company and need to do other last minute tasks. Frittata is excellent served hot, room temperature, or even cold (but of course, leftovers need to be stored in the fridge). And of course, frittata is a welcome dish at breakfast, brunch, lunch, snack, or dinner time.
Third, frittata is a fast meal, easy to clean up meal that can be complete with little more than a side salad, bowl of soup, or even just garnished with sliced avocado and tomato, olives, dollop of crème fraiche, etc. It takes no more time to make a frittata than to order a delivery pizza or make a run to a take-away joint.
Fourth, frittata is an economical protein dish. Even if you use an entire dozen of super premium eggs, you'll spend far less (and eat better) than if you serve franchise take-away, too. Frittata is a great way to use up that last bit of expensive Italian pancetta, that Sunday roast that everyone is sick of, the last bit of smoked salmon or even caviar/fish eggs, or the CSA farm share box greens that you sometimes put off using for too long and are in danger of becoming expensive compost if you don't find a use for them soon.
My favorite pan for frittata now is a French carbon steel sauté pan, that has finally developed a pretty well-seasoned interior surface to release the egg. The handle is oven safe. That pan replaced the non-stick coated aluminum sauté pan I used to use.
So then... my crustless no dairy quiche could technically be called a frittata then? lol. Looks like good stuff.
The SoG
SOG,
You're a frittata man and don't even know it. lol
Anna,
You are so right.
Everyone,
Anna's comment is so good; my post should have been a comment on her post ;-)
Thanks for sharing Anna!!!
Marc
Marc, I should work on my own neglected blog instead of commenting on other people's blog! LOL
FYI, Fat Head the movie is out! I just finished watching it and posted a quick bit on my blog. Highly recommended, but might be singing to the choir on this blog. :-)
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