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Frittata – Eggs at their best


FritattaA Frittata – or a crustless egg pie – sounds like it is difficult to make. I shied away from even trying for way too long. We had friends over for dinner and needed something out of the ordinary to serve before dinner as hors d’oeuvres or appetizer. A cheese board was getting old along with little hot dogs, and so many other recipes posted on this site. I had all the makings – just needed the guts. Turns out – it is super easy.

  • 12 inch oven safe skillet
  • 3 Tablespoons Butter
  • 1 cup chopped sweet onion
  • 1 cup thin sliced mushrooms
  • 1 cup rough chopped broccoli or any other green veggie you prefer
  • 1/2 cup cream
  • 1 cup Sharp Cheddar Cheese and another 1/4 cup.
  • One Dozen Eggs lightly whisked.
  • Salt & Pepper to taste.
  • Pre-heat oven to 350 F

Fry up the onion, mushrooms and broccoli in a 2 tablespoons of butter – until softened. While that is cooking, combine the eggs, cream, 1 cup of cheese, salt and pepper.

Once the veggies are cooked – not over cooked – distribute them evenly across the bottom of the pan. Melt another tablespoon of butter around and up the sides of the pan. Pour the egg mixture evenly across the top of the veggies.

Cook the over medium heat until the edges of the eggs start to come off the sides – about 5 minutes or so – then place on the middle rack of the oven at 350 F for 15+ minutes or until the middle is solid. 

To finish off – sprinkle the remaining cheese over the top and broil until lightly browned.

Remove from the oven and ease the edges with a plastic spatula until the “pie” slides around the pan easily. 

Slide onto a large round platter or wood carving board and cut into 8 slices – or more. I used a Pizza cutter. 

Leftovers can be reheated the next morning.

This SITE gives you some ideas for changing up the ingredients. Just use cream instead of milk.

 

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