FRITTATA
Great way to use leftovers and still have leftovers... :) When I make this I generally have a few piece left over, so I wrap each in an individual piece of glad press and seal and freeze. When I am running late or don't feel like making breakfast, I pull a piece out and warm in microwave. Still just as good as day it was baked. Feel free to use any meat/veggies leftover and try different types of cheese.
Provided by Tami.Ticker
Categories Breakfast
Time 28m
Yield 8 pieces, 2-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut up your veggies and sauté on low with butter for about 4mins.
- While veggies are cooking cut up your leftover meat. Ham, bacon, pepperoni all work wonderfully. Add to the veggies that are sautéing and heat for about 2 minutes.
- Place 1 cup of your cheese (you can use multiple cheeses or just one kind) in a bowl. Add the pepper, cayenne pepper, Italian seasoning and salt to the cheese and mix. This step helps the spices stick to the cheese and creates an even distribution of flavors in the frittata.
- Crack eggs in to a mixing bowl; add garlic, whipping cream and water to the eggs and mix. Like making scrambled eggs.
- Once eggs are mixed, add veggies, meat and cheese to the eggs and stir the items together.
- Heat oven to 350. Spray an oven safe dish or pan with pam. (I use a 10" sauté pan with metal handle - oven safe).
- Add egg mixture to pan and place in oven for 15mins.
- After 15mins the Frittata should if gently shaken move only in the middle of the pan. Add remaining 1/4 cup cheese to the top of the frittata and cook another 3-5mins until the frittata is firm.
- Remove from dish or pan from oven REMEMBER to use potholders -- LOL.
- If you cooked this in a pan, take a rubber spatula and gently loosen the frittata and slide on a plate. I cut it into pieces like cutting a pie. If you cooked it in a dish leave in the dish, cut and serve.
- Serve and enjoy! Any leftovers can be frozen in glad press and seal for about 1 month. I get 8 of frittata from this recipe.
Nutrition Facts : Calories 644.7, Fat 49.3, SaturatedFat 25.2, Cholesterol 835, Sodium 1285.5, Carbohydrate 9.4, Fiber 0.3, Sugar 0.8, Protein 39.9
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Rk Reza
[email protected]This frittata was a bit bland for my taste. I think I would have liked it better if I had added more salt and pepper.
SmN mb
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata. It was light and fluffy, and the vegetables added a lot of flavor. I'll definitely be making this again.
Karam Khan
[email protected]This is a delicious and versatile recipe. I've made it with a variety of different vegetables, and it's always been great. I also love that it's a healthy dish that's packed with protein and vegetables. It's a great way to get your daily dose of vegg
Linda Heath-Smith
[email protected]I've made this frittata several times now and it's always a success. It's a great dish for brunch or lunch, and it's also perfect for a quick and easy weeknight meal. I especially love that it's a one-pan dish, which makes cleanup a breeze.
Chizalum Deborah
[email protected]This frittata is the perfect way to use up leftover vegetables. It's also a great make-ahead breakfast or lunch option. I love that it's packed with protein and vegetables, and it's always a hit with my family.
Wasid Khan
[email protected]Overall, I thought this was a good recipe. It was easy to make and it tasted pretty good. I would definitely make it again, but I might try adding some different vegetables next time.
Pasupati Kunwar
[email protected]I had some trouble getting the frittata to set in the middle. I think I may have needed to cook it for a little longer.
Umair Sunrya
[email protected]This frittata was a bit bland for my taste. I think I would have liked it better if I had added more salt and pepper.
Asiphe Moni
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata. It was light and fluffy, and the vegetables added a lot of flavor. I'll definitely be making this again.
Mack
[email protected]This is a delicious and versatile recipe. I've made it with a variety of different vegetables, and it's always been great. I also love that it's a healthy dish that's packed with protein and vegetables. It's a great way to get your daily dose of vegg
Shafeeeb Khan
[email protected]I've made this frittata several times now and it's always a success. It's a great dish for brunch or lunch, and it's also perfect for a quick and easy weeknight meal. I especially love that it's a one-pan dish, which makes cleanup a breeze.
Lacey English
[email protected]This frittata is the perfect way to use up leftover vegetables. It's also a great make-ahead breakfast or lunch option. I love that it's packed with protein and vegetables, and it's always a hit with my family.
just fun
[email protected]Overall, I thought this was a good recipe. It was easy to make and it tasted pretty good. I would definitely make it again, but I might try adding some different vegetables next time.
Jenny Cooper
[email protected]I had some trouble getting the frittata to set in the middle. I think I may have needed to cook it for a little longer.
sahana sultana
[email protected]This frittata was a bit bland for my taste. I think I would have liked it better if I had added more salt and pepper.
Robert Blinkhorne
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata. It was light and fluffy, and the vegetables added a lot of flavor. I'll definitely be making this again.
Tifa M
[email protected]This is a delicious and versatile recipe. I've made it with a variety of different vegetables, and it's always been great. I also love that it's a healthy dish that's packed with protein and vegetables.
Hamoda Yasser
[email protected]I've made this frittata several times now and it's always a success. It's a great dish for brunch or lunch, and it's also perfect for a quick and easy weeknight meal.
Mark McGuckin
[email protected]This frittata recipe is a keeper! It's so easy to make and it's always a hit with my family and friends. I especially love that it's a great way to use up leftover vegetables.