One of our favorite breakfast for dinners is Frittata. If you've never had a frittata before, it's an egg-based dish, similar to a quiche. Almost like a crustless quiche. I hadn't ever had one before until a few Christmases ago when my Mom introduced them as an easy breakfast to feed our family that didn't require her to stand at the stove cooking egg after egg while we all ate at different times. Then I learned that my Grandma had made frittatas often when my Dad was growing up, especially on Fridays during Lent (without the meat, of course).
So this recipe is just a base, really. You could use any meat you wanted - bacon, sausage, ham - and incorporate any kinds of veggies - mushrooms, if you like them - or cheeses. Just don't forget to use a pan that can go into the oven, like my Calphalon.
- 6 eggs
- 1/2 block of cream cheese
- 1 c peppers and onions
- Bacon, cooked and crumbled
- 1 c shredded cheese
- Preheat your oven to 400 degrees
- Spray your pan with cooking spray
- Saute your veggies for a couple of minutes, until tender-crisp.
- In a mixing bowl, beat the eggs and cream cheese until blended (salt and pepper to taste).
- Add the bacon and 3/4 c cheese to the egg mixture and mix well.
- Pour the egg mixture over the sauteed veggies and stir.
- Cover, and cook on low for 5-8 minutes until the center begins to set.
- Remove the cover, sprinkle the remaining cheese over the top and place the pan in the oven for about 5 minutes, until the center is completely set and the egg is cooked - your knife will come out clean when it's ready.
- Let sit for 2 minutes, then run your knife around the edge of the pan to loosen it. Shake the pan so that the frittata slides out onto your plate.
- Cut into wedges and serve - we topped it with some salsa and enjoyed it with some cheese grits and bananas.
|Not the best plating, but delicious nonetheless.|