A Variation on the Frittata

I decided to provide you with a variation on the frittata. Chris posted her pepper frittata recipe the other day and she motivated me to cook one for my lunch. I took the opportunity to capture my version of the frittata and thought I’d share it here.

Because I used a pan that could go into the oven, I decided to go ahead and throw the frittata under the broiler. I didn’t have to do that but it gave everything a nicely browned topping.

One of the things I love about making a frittata is that you can save the leftovers and enjoy them the next day. It keeps and reheats well.

Another great thing about frittatas is that you can use whatever vegetables you have on hand. It’s a great way to use up some of those vegetables sitting in your refrigerator.

My Variation on the Frittata Ingredients

Avocado oil or butter or olive oil. Go with what you prefer.

Eggs. The more eggs you use, the larger your frittata is. I used six eggs but probably could have added a couple more.

One clove of garlic, minced.

Chopped vegetables. I used onion, orange and green peppers, kale, and zucchini.

Parmesan Cheese. That’s the only cheese I available and it worked well. You can use other cheeses if that’s what you have. I think Cheddar or mozzarella would work well. Next time I’ll try goat cheese.

My Variation on the Frittata Directions

Pre-heat the broiler.

Heat the oil in a medium to large frying pan that can also go into the oven.

Add all of the vegetables except for the zucchini and saute until soft. Add the garlic and cook an additional minute or so.

Variation on the Frittata

Move the cooked vegetables into a bowl to keep.

Whisk the eggs in a separate bowl.

Reduce the temperature of your stove.

Add a bit more oil to your  if needed and pour in the whisked eggs. Let them sit so the bottom begins to set.

Gently add the cooked vegetables over the top of the eggs.

Add the zucchini over the eggs and cooked vegetables.

Variation on the Frittata

Sprinkle the cheese over the top and let cook just a bit longer. When the bottom seems cooked and the top is starting to set, move the pan to your broiler.

Let the dish sit under the broiler for a few minutes. Keep a close eye on it to avoid burning the frittata. Remove it when the top is nicely browned and the cheese is melted.

Leave the frittata in the pan for a few minutes to cool and then slide onto a cutting board or serving dish. Let it cool a bit more and then cut into generous slices.

You can enjoy your frittata warm or at room temperature.




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