2 medium cooked baked potatoes, cubed
1 cup cooked broccoli, cut into small pieces
1/4 red and 1/4 green pepper, chopped
1 cup Cheddar Cheese, grated
1 tomato, chopped
1/ 2 cup half and half
1/4 cup scallions or onions, chopped
1. Oven 425 degrees
2. In a 10-inch oven proof casserole dish put olive oil. Place on top of the stove under a low flame. Saute scallions, peppers in olive oil until tender. Add broccoli and potato. Cook everything until hot, stirring well. Dash in some pepper.
3. In a bowl beat eggs with 3/4 cup of half and half.
4. Pour eggs over vegetables. Sprinkle top with grated cheeses. Pour that
1/4 cup of half and half over the cheese.
5. Bake 20 to 30 minutes depending on your oven. Serve warm or hot. For 4 to 6 people.
6. ENJOY – It’s breakfast, it’s lunch. It’s brunch!
Frittata is a one dish wonder; a quiche without the piecrust. Preparing a frittata is definitely the easier option as it can be prepared in a single baking dish…no piecrust involved. For me, it’s all about sautéing my frittata vegetables in my square 10-inch Corning Ware dish on the stove, tossing in a few other ingredients, and then popping it into the oven. Viola!
My house is always buzzing with people, and that’s the way I like it. I also like using leftovers; whether it’s meat, vegetables or pasta, I will find a way to add it to something else. And the frittata is the perfect dish to utilize those leftovers. Take a good look inside your fridge. This morning I discovered 4 pieces of bacon, 10 cherry tomatoes, and one-half cup of cooked spinach. I just added some eggs and cheese and ended up creating an awesome tomato, bacon and spinach frittata. My mood and my leftovers dictate the type of frittata I’ll be serving. Eggs and cheese provide the foundation, with certain cheeses complimenting certain ingredients. Mozzarella is good with tomatoes and veggies such as broccoli, spinach or asparagus. In addition, these vegetables go well with cheddar, Swiss or provolone cheese. The only meats I add to my frittatas, if any, are chicken, bacon or a small amount of salami. In lieu of adding meat to my frittatas, I might choose to serve bacon or breakfast sausages as a side dish.
So, take that peek into your pantry and fridge and create that frittata – your way!