When I use recipes, unless they are for baked goods, I tend to use them simply as guidelines. You can always substitute ingredients and play with recipes to make them your own. For example, when recipes call for mushrooms I frequently just use canned mushrooms instead of fresh because I’m cheap and lazy. And it works just fine. When I decided to try my hand at making a frittata recipe I thought it would be more fun to give you a frittata base and then some ideas for the filler.
What’s a frittata? It’s an egg dish, like a fancy omelet or a crust-less quiche. It begins cooking on the stove on low heat, and finishes in the oven (at least that’s how I do it). You should make it in an oven-safe non-stick pan to make your life less stressful. My frittata is a bit on the thin side, but that’s only because of the size pan I used. I could have used a smaller pan, but this is the non-stick pan of glorious amazing fantastic non-stickiness (I used the 12 inch one because the 10 inch pan is still packed somewhere). It makes me happy.
I have the recipe for the egg base below, so for now I will share with you flavoring fun ideas. I like to work with 3-4cups worth of deliciousness. For the frittata in the pictures I chopped one onion, used one can of drained mushrooms, and added a bit from a bag of frozen spinach and a bag of frozen mixed vegetables. In total it came out to be about 3.5 cups of uncooked vegetables. This is just what I chose to do because I had these ingredients on hand.
What can you do? The same thing, or something different. Frittatas are fun because you can play with them. You can add cooked pasta, ham, any vegetable that strikes your fancy, beans, etc. You get the idea. In the summer I’ll probably make it with tomatoes from our garden and fresh herbs. See, you can do whatever the hell you want! Ok, enough chatter, let’s check this out.
Any Way You Like It Frittata
3-4 cups filling (meat, veggies, cooked pasta, etc)
2 tsp. butter, melted
½ cup milk
4 egg whites (1/2 cup liquid egg whites)
Salt and black pepper, to taste
½ cup shredded cheese, optional (mozzarella, cheddar, etc.)
Preheat oven to 450.
Heat a large non-stick skillet over medium-high heat. Lightly coat with cooking spray and cook filling ingredients until everything is cooked through and excess moisture has evaporated. Drain if necessary. Remove from pan, and wipe the pan clean. Let mixture cool slightly.
In a large bowl, whisk together butter, milk, eggs, salt and pepper. Add filling, and stir to combine.
Heat the pan over medium-low heat, and lightly coat with cooking spray. Add egg mixture.
When the edges begin to set (about 4-6 minutes), gently lift edges of frittata and tip the pan letting uncooked egg touch sides of the pan. Go around the frittata doing this at least once. Continue cooking until almost set, about 5-7 minutes. Sprinkle with cheese, and wrap the handle with foil.
Bake at 450 for 8 minutes, or until edges are golden brown. Let cool at least 5 minutes, and then with a spatula gently remove from pan. Cut into 8 pieces and serve.