We are foodies at our house ~all of us, rescue dogs included . Also, we are fortunate that we grow many of the recipe ingredients, which gives us fresh, organic and affordable choices to use in our menus. It seems that we gravitate to comfort food more often than not and need something quick and full of flavor. This spur of the moment frittata hits all the marks. This recipe gives you a meal smack full of nutrition, without breaking the bank or the time clock. Simple to assemble and bake , it reheats lovely for breakfast, lunch, and can be adjusted to suit your taste preferences. I'm a vegetarian, so my refrigerator always has a garden or black bean veggie burger pattie or crumbles ~ sometimes even a veggie chorizo or sausage ( a great product to cook and bake with ! ). So , lets get started !!
My favorite, all the time, go-to baking dish is a 1940ish Griswold 10 inch cast iron skillet. So, if you have a seasoned cast iron skillet, lets use it for this. Otherwise, feel free to use your kitchen gold standard utensil that will be oven safe at 350* F for about an hour. It does need to be something non-stick or that you have prepared as such.
Ingredients :
6 large eggs
1 cup half and half
Black pepper ( to taste )
Couple of shakes ( to taste ) of Magic Seasoning Salt ( we use Chef Paul Prudhomme's New Orleans Blend )
1 cup of shredded cheese ( cheddar or any blended combination thereof will do )
Whisk together until blended~
Add to this:
1 20 ounce package of southwestern style hash brown potatoes ( find them in the refrigerated section of your grocery ~ we use the Simply Potatoes brand ( buy several when on sale, they freeze well for later projects )
2 crumbled up garden veggie burgers ( uncooked) (we use a variety of brands, whatever is on sale and that is non-GMO)
1/2 onion, chopped
A handful of fresh asparagus, which you will cut into 1 inch long pieces, and then lightly saute in olive oil before adding in
Appx. 1/3 bag of the mixed fresh greens ( we like the swiss chard, spinach and kale blend )
Fold all of this together and pour into your baking vessel. Your oven should be preheated to 350 degrees by now.
Sprinkle a generous handful of mixed grated cheese on top and bake appx. one hour , or until set and the cheese is all tanned and a bit crusty. Sometimes my oven gets in a hurry and does it in about 45 minutes , also varies by the additional things I might decide to throw in !
Allow to cool slightly before cutting ~ I did ours into 8 pieces, which was plenty for a portion with a side salad. Enjoy with a drizzling of your favorite hot sauce and a sprinkle of green onions or chives. A simple, quick, healthy and budget friendly meal that is also easy to clean up after ! Win ! Win ! You can use chopped ham, sausage, chorizo, Italian sausage, bacon, or whatever your heart desires for a "meat" inclusion. Thank you for reading and blessings to you as you enjoy the "steem!"
Wow I love frittatas. I haven't seen one in sometime. Yours looks delicious..
Thank you so much for your comment and compliment ! ;-) We rely on the frittata as a standard go-to here. We always have ingredients, either fresh or frozen veggies, that lend themselves to this dish. Its fun because you can tweak it to your family's preferences. Thank you again and blessings to you !! :-)
Thanks. You just gave me an IDEA for brunch. I just got 1 Dozen Eggs at the grocers for 40 cents.
So i can make a frittata. Think I 'll add some olives in, plus 2 kinds of pepper.
BTW, do you bake this in a glass (oblong) baking dish?
Sorry I am a bit tardy in answering ~ we had a storm this afternoon that knocked our internet out in this region for a while ~~ anyway, I bake this in my vintage cast iron Griswold 10 inch skillet, which is very well seasoned. I would imagine it would be fine in a glass baking dish, since it doesn't "grow" during baking, you can use what ever you choose that it fits into . Usually if I bake in a glass dish, I will lower the oven temp to 325 degrees. We recently found a divine no-stick spray at Trader Joe's made from coconut oil that I have found works fabulous in glass or stoneware baking dishes. If after the addition of the extra veggies the mixture seems a bit too thick, you can always whisk together a couple of eggs and some extra half and half to add in . Thank you again and blessings to you ! ;-)
Thanks (gracias for your kind reply).
Hope you have better weather ahead. I will plan to use a lower temp then, for my glass cookware
thank you !! happy to report that for the first day in a week, we have glorious sunshine !! your baking dish may be more durable than my glass ones, I have always been a bit nervous about temps past 325 in them ~ but, they are older ( like from the 80s ), so their integrity may be not be as good as newer ones :-) blessings and peace to you for a delightful weekend !
Olives are a great addition , as are the peppers !! We do a Spanish Tortilla , which is very similar to the frittata, and it has green olives with manchego cheese...works really well together ! Great score on the eggs !! Let me know how it turns out ~ its a fun recipe to experiment with and tweak to your own food preferences ! I appreciate your comment and for checking out the post !!
rs and upvote for you....
thank you so very much !!! blessings and peace to you !! steem on ! ;-)
u r welcome...