Wednesday, February 9, 2011

Breakfast Frittata

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What’s the difference between an omelet and a frittata? A frittata is easier, cooked in a pan on the stove, and then finished under your broiler in the oven. The texture is thicker than an omelet, and when finished, comes out something like a pizza. You can cut it up in wedges and eat the leftovers at room temperature, or reheated on the stove. In addition, you can add whatever you like – sausage, chicken, spinach, zucchini, asparagus, mushrooms, onions, etc. Add leftover grilled vegetables from your last dinner.

Easy! Read through all the directions before you begin and then just go for it and give it a try.

Equipment: Non-stick skillet, broiler-proof.

Ingredients:
Eggs (12, or a combination of eggs and egg whites) for a 12” skillet. Adjust number of eggs for a smaller pan.
Almond milk or coconut milk (such as “So Delicious”), not canned coconut milk. If you don’t have milk, you can use a little water to help mix the eggs.
Vegetables and/or
Meat
Herbs
Olive oil spray, or olive oil
Salt & Pepper
        
To cook:
Adjust your broiler shelf in oven to about 6" from broiler unit. Turn on broiler.

Heat the skillet on the stove and add a little oil or olive oil spray. Chop your vegetables and sauté them until done along with any herbs that you may like. Sprinkle with salt & pepper if desired. Put aside. Wipe pan and cook any meat that you are adding. Add to vegetables. Clean pan again and re-spray with olive oil.

Whisk together eggs and several tablespoons of milk for every 6 eggs that you use. Heat pan to medium. Add eggs and cook for a minute. Add vegetables and/or meat. Continue cooking for several minutes. As the frittata cooks, loosen the sides and run your spatula underneath it. (Some of the egg will leak underneath and continue to cook.) When most of the egg is cooked, and the bottom is set and slightly brown, turn off the stove. Put skillet under broiler and cook until the frittata is set on top and lightly browned. This should take just 2 or 3 minutes. Take out of oven and let cool for 5 minutes. Lift out of pan onto a plate. Cut in wedges.

Great frittata combos: Come up with your own!
Chicken and mushroom
Sausage, green pepper, and onion
Tomato and basil
Spinach and mushroom
Spinach and bacon
Asparagus and leek

2 comments:

CrossFitBeaufort said...

Just finished making this frittata and it tastes absolutely wonderful.
My husband loves meat, so I made it with (bacon & sausage), mushrooms, onions, and spinach.
Have never used coconut milk before and it was "So Delicious", just like the label says.

Pam said...

Another winner. We added turkey bacon and spinach. A dash of nutmeg in egg mix wow a change for morning breakfast. Keep me paleo!