Friday, January 23, 2015
I didn't always like eggs. Growing up in a farm family, eggs were the breakfast staple and I wearied of them.
Somehow my opinion flopped. Maybe it started on our honeymoon. We spent a week on a little lake in Alaska and had such fun concocting our own meals. I remember some great eggs that week - but maybe it was the ambiance or the company.
Now it is my children who groan when they see that we are having "eggs, again." But I love opening up the fridge in the morning and seeing what kind of egg creation emerges.
In the summer garden-fresh veggies like tomatoes, peppers, and zucchini hold the honors. Now that the only thing in my garden is kale, I resort to finding leftovers that will merge well with eggs.
A frittata is sort of an unfolded omelet.
First I saute my veggies.
Then add the eggs and cook briefly on the stovetop.
Then the finish the frittata in the oven.
I like that I can make a frittata of any size - whether I'm making breakfast for two or ten. If I'm making a small frittata I use the oven broiler for a few minutes. If the frittata is thick I bake it in the oven for 10-15 minutes depending upon the size.
The recipe below is what I made this morning for my family. You can increase or adapt the ingredients as you wish.
1/2 small onion, diced
1 small baked potato, diced
1 cup chopped cooked ham
1 cup chopped kale
6 eggs, lightly beaten
salt and pepper to taste
1/4 cup oil-packed sun-dried tomatoes, chopped
1/2 cup shredded cheddar cheese
Saute onion, potato, and ham in a little oil in an oven-proof skillet until lightly browned. Add kale and saute until it begins to wilt. Pour eggs in pan over vegetables. Sprinkle seasonings, tomatoes, and cheese on top of eggs. Cook for a minute or two - just until the bottom begins to set up.
Place in oven under broiler and cook for a few minutes until the eggs are set up. Check often as it does not take long.
Options: Add any ingredients you want such as mushrooms, peppers, fresh tomatoes, zucchini, olives, hot sauce, salsa, bacon, sausage, and different cheeses.
If more servings are desired, increase the amount of ingredients. I used ten eggs for eight servings at a ladies' brunch recently. For a thicker frittata, instead of the broiler, bake in a 375 degree oven for 10-15 minutes.
If your frittata does not stick to the skillet you can slide it out of the pan onto a cutting board and cut it with a long serrated knife. Or serve directly out of the pan.