Fancy Frittata

Ever wonder what the fanciest yet simplest potlock item ever is? A frittata. Just the name sounds impressive. It’s simple and you can eat for breakfast, lunch, or dinner! A frittata is an egg based dish originating from the Italian countryside. The word frittata comes from the Italian word friggere, roughly translating to fried. It’s similar to a crustless quiche or an open face omelet enhanced with vegetables, meats, and cheeses. But want to know the best thing of all about a frittata? They’re delicious.

 

Ingredients

6 eggs ½ medium size tomato

½ cup of spinach

½ cup mushrooms

1 medium size head of broccoli

1 red bell pepper

2 tbsp olive oil

½ cup Cheddar cheese, grated (you can use any type of cheese you want!)

Salt and pepper to taste

 

Preheat the oven to broil setting at 350°. In a large bowl, whisk 6 large eggs until lightly beaten. Add ¾ tsp salt and ¼ tsp of pepper into the bowl. Chop up your vegetables to the size you prefer. I like mine a bit chunkier, but for an even texture throughout the dish thinly slice your vegetables.

Heat either a large oven safe sauté pan or cast-iron skillet over medium to high heat. Add 2 tbsp of olive oil to the pan. Add the mushrooms, broccoli, and pepper to pan and sauté for 4 to 5 minutes.

Make sure all of the ingredients are evenly distributed around the skillet.

Pour the egg mixture into the pan, adding in the tomato, spinach, and grated cheese. Leave a handful to sprinkle before you place it into the oven. Let the mixture sit on the burner until the eggs have set on the bottom for 2 – 3 minutes. Sprinkle the handful of cheese on top of the frittata. Place the skillet in the oven for 12 – 15 minutes.

Wait a minute or two for it to cool and serve! Alternatively, you can wait and place it into the refrigerator in an airtight container to serve cold at a later time.