Thursday, December 11, 2008

Quick & Easy

Last night for dinner I made a Frittata. A quick egg dish that is perfect for using up leftovers and for cleaning out the fridge. But, since I haven't been to the grocery store in over a week, I'm running out of stuff in the fridge. For this version I grabbed a potato (peeled and diced), small onion (diced), 5 slices of bacon (cut into 1/2 inch pieces), parsley (1/4 cup, chopped), 6 eggs, and a small handful of shredded cheese. Oh and butter!

Preheat your oven to 400 degrees.

If you have leftover hashbrowns from your weekend brunch, you can use those. If not, fry up some potatoes and onions. I had one large potato and one small onion. I used 1 TB of butter. Season with salt and pepper. When the taters are tender, pull them off the heat and put on a plate or in a bowl. Then fry up your bacon until crisp. Drain on a papertowel and pour off the fat and wipe the pan clean.

Crack your eggs into a large bowl and whip them until frothy with a wisk. Add salt and pepper and chopped herbs. A drizzle of water or cream. Return your cleaned pan to high heat and add one TB of butter. Add the potatoes and bacon back to the pan. When the pan is searing hot, pour in the eggs. Carefully tilt the pan to allow the egg to surround all the filling. Don't stir. Let it sit. Sprinkle cheese over the top if you like. Watch the pan, you want to see the egg setting around the edges. Place in the oven for 8 minutes (remember, I had 6 eggs, if you use more, you may need more time). Remove from the oven and allow to rest for a minute. With a rubber spatula, carefully work your way around the pan to losen the frittata. Slide it out onto a cutting board.

This is great served hot or even room temperature for breakfast, lunch or dinner. Serve with a salad for a light lunch. Use any filling you have!

Also. I need to note, this is a thin frittata. In addition to using just six eggs, I also used a large (14 inch) non-stick pan. If your pan is smaller, the frittata will be thicker and require additional time to cook properly in the oven. And the non-stick great for this dish as you want the frittata to slide out without tearing or sticking!


Dancer in DC said...

This is a great brunch alternative.

And definitely throw in the fresh herbs if you can - they really brighten up the flavor, even if it's just parsley!

Charlie said...

I have been making these a lot on the weekends for Steven and I. I had not thought about using the parsley, good idea. I do make mine in a smaller pan so it usually takes 12 to 15 minutes to cook up. I do however stir my ingrediants when I pour the eggs, real quick before it starts to set, then let it set for a 20 secs then into the oven.
It is great that you can put just about anything into a fritatta and it tastes great.

gaga said...

That looks great. I have leftovers of all the ingredients. Fresh herbs always makes things better!

ScottE. said...

To the anonymous commenter.

Yes, I deleted your comment. I don't like to do that, but when you start talking about bodily functions, you've gone to far.

As for my relationship, that's my business.

As for my diet, what does it matter to you that I don't eat enough fruit and veggies. I know it and I admit it freely, do you really read the blog, or just make foul comments.

Please note that you are not seeing the salads we'll have at lunch or the fruit we have a breakfast. We get more fruit and veg than you think. There is certainly room for more, but again, you're pointing out the obvious, I don't like most vegetables.

As for people commenting on my posts. For the most part people comment on luscious photos (desserts, fruits, a composed plate), not just the recipes. Dancer happens to get to eat and try everything I make, so of course he can comment with the knowledge of having tried the dinner/dish/recipe.

Good day to you and your anonymous comments.