simplelittlespaces

Keeping things simple in a not so simple world

when life gets too busy

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When life gets too busy we make frittatas.

What is not to love about this dish?  It is the simplest thing in the world to make.  It is filling.  And it works with whatever you have in the house.  Oh! And did I mention, it is healthy.  Besides the veggies that go in, it is typically paired with a salad.

I often make two.  One for dinner and one for breakfast the next morning.

So…here is the basic recipe and below are some other versions.

In an oven proof skillet (cast iron works great here!), heat some oil on medium high heat.
Add a chopped onion.  Saute until softened.
Add whatever veggies you like (for ideas, see below).  Cook until desired texture.  (Remember that the more crisp your veggies, the better they are for you.)
Season as desired.
While veggies are cooking, beat 5 large eggs until mixed thoroughly.  If you are going to add cheese into your frittata, mix with the eggs.
Add the egg mixture to the veggies.  Don’t stir in the eggs, but make sure that the eggs have covered the entire surface of the pan.
Remove from stove-top and place under the broiler until the eggs are just set.  (Give them a little jiggle. The eggs should barely move.)
Serve.  Traditionally (and this is how we eat ours), frittatas are served with a salad and fresh grated cheese – the kids love goat cheese but a nice pecorino romano is good too.  (Frittatas usually don’t have cheese mixed in, but that doesn’t mean you can’t.)

Here are some versions we have done:

Add red peppers and spinach with a couple of shakes of cumin powder during the cooking veggies part of the recipe.  Serve finished frittata with arugula salad and goat cheese.  This was inhaled at our house and none was left at the end of the meal.
(Frittata does keep fairly well in the fridge for left-over breakfast.)

Mushrooms and green peppers with oregano.

Kale and thinly sliced sweet potatoes with some cinnamon.

Sausage, bacon or ham with beet or collard greens.

Thinly sliced potato and olives with thyme and oregano.

Literally, you can use whatever you like – including frozen veggies.  It takes, at most, fifteen minutes to prepare and cook.  This is my go-to recipe when I have no time.  And it is healthy and delicious.  I hope you give it a try.

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