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Wednesday, April 16, 2014

Frittata Frenzy!

When I first made a frittata for my family a few years ago, you would have thought that I parted the Red Sea.  My boys were so impressed.  A frittata sounds, looks and tastes kind of fancy but honestly, it is super simple, healthy, and delicious.  What I love most about it is you can put just about anything in it, including whatever crazy random leftovers you have hanging out in the fridge!  Another thing I love is the fact that it is a dish that is totally suitable for breakfast, lunch, brunch dinner or in my house, the ultimate midnight snack!  You can serve it warm or at room temp.

Now, understand that this is a dish that I don't really have an actual "recipe" for because I make it a different way every time.  Sometimes totally on the stove top, sometimes totally in the oven, sometimes a little of both.  Also, each time I make it I put in different veggies, cheese, or occasionally meat.  Recently I saw Chef Mario Batali throw leftover spaghetti in a frittata on The Chew!  Brilliant!

I will share with you my favorite way to make and eat a frittata.  I prefer a Mediterranean medley of flavors.  Italian cheeses, fresh herbs... yum!

Mediterranean Frittata

Serves 6-8   (or 3-4 in the Renn house)

Ingredients:

  • One dozen large eggs
  • 3-4 TBSP whole milk
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp butter
  • 1 TBSP olive oil
  • 1/2 C diced onion (red or sweet)
  • 1/2 C diced raw mushrooms
  • 3 C fresh baby spinach
  • 1/2 C diced sweet grape tomatoes
  • 1/4 C crumbled feta cheese
  • 1/4 C grated asiago cheese
  • 1/4 C grated Parmigiano Reggiano cheese
  • 2 TBSP chopped fresh herbs (such as basil or Italian parsley) for garnish. (Optional)

Directions:

  1. In a large bowl, beat eggs and milk together.  Add salt and pepper and set aside.
  2. In a large non-stick oven-proof skillet over medium heat, melt the butter then add the olive oil.
  3. Add the onion and mushrooms and saute until soft, about 5 minutes.
  4. While the onion and mushrooms are cooking, microwave the spinach in a bowl for 2 minutes then drain all liquid out of it by squeezing it in a clean kitchen towel.  Let cool then finely chop and add to onions and mushrooms. Stir well.
  5. Add the grape tomatoes, stir, then add the egg mixture.
  6. Cook, over medium heat, occasionally stirring for about 7 - 10 minutes or until the mixture is just about 3/4 solid, 1/4 liquid.  
  7. Stir in all of the cheeses.
  8. Place the skillet in the oven under the broiler (about 4 inches from flame) for about 3 minutes to finish cooking the eggs.
  9. Let cool slightly then turn the finished frittata onto a large plate and slice into 6-8 servings.
  10. Serve each slice with some fresh herbs and a little additional shredded cheese for garnish.

Enjoy!