Thursday, August 27, 2009

Breakfast for Dinner: Frittata

Like we often do, we made breakfast for dinner tonight. This is one of our favorite things to do. Tonight I made a frittata and my husband made homemade hash browns. Frittatas are so easy and versatile. You can basically throw in anything you have lying around the house, which is what I did tonight.

I started out with a 10-inch nonstick skillet over medium heat and preheated my broiler. I added a tablespoon of butter and olive oil each. Added some chopped up portabello mushroom and cooked for about 5 minutes, until softened a bit.

While the mushrooms were cooking, I whisked 5 eggs in a small bowl with 2 tbsps of half & half and a couple spoonfuls of grated parmesan. The cream and cheese add a little richness.

Now back to the skillet. I then added 1 diced tomato (seeds removed), some leftover asparagus cut into bite-sized pieces, and some diced ham. Cook for a minute or two until heated through. Then I poured the egg mixture into the skillet. Stirred it a few times, added some feta cheese on top, and covered with a lid. Allow to cook for a few minutes, until the bottom is set, but still a little runny on top.

Place the skillet under the broiler to allow the top to cook. This will take a few minutes. Once it is set on top, remove from your oven, very carefully. Remember to use a potholder. Then cut into wedges like a pie. Makes 3-4 main servings.

I just used what I had around. You could do frittatas with bacon, potatoes and chedder cheese. Spinach would be great. Turkey and fresh dill is another great combination.

By the way you could totally eat the leftovers for lunch the next day. Just reheat in a toaster oven or microwave.

2 comments:

  1. I like how there was no mention of my hash browns....

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  2. I mentioned them, I just didn't say how to make them. You need to do that.

    ReplyDelete