I LOVE egg dishes like omelets and quiches, but especially frittatas with their blend of savory sautéed vegetable fillings and fluffy eggs! Frittatas are EXTREMELY versatile and are good warm and cold, kind of like pizza.
One of the keys to a GREAT fritters is to saute’ your vegetables first. This will remove excess moisture so it is NOT released during baking which would make your frittata tough and watery.
MY FAVORITE FRITTATA formula serves 6-8
1 LARGE bunch green onions, sliced thin (a small diced shallot is good also)
10-12 button mushrooms, cleaned and sliced thin
2 carrots, cleaned and diced small (zuchinni is a good substitute)
1/2 cup halved grape tomatoes (optional)
1/2-3/4 cup fresh corn kernels (optional)
1/2 pound bacon, diced and cooked crisp (shredded chicken, pork or sausage are good choices also)
12 eggs
1/4 cup WHOLE milk
FRESH ground salt and pepper, to taste
3/4 cup grated Gruyere, Swiss, Provolone, Pepper Jack or Cheddar (whatever your favorite is)
1/4 cup basil pieces (thyme, cilantro or rosemary work great too depending on your flavor combos)
3 tablespoons butter
- Preheat oven 450°.
- In a 10 inch cast iron (or ovenproof skillet) melt butter.
- Add carrots and sauce 5-8 minutes until soft.
- Add corn and onions next, cooking 2 minutes more.
- Add mushrooms and tomatoes next, cooking 3-5 minutes more until moisture is removed from veggies.
- Cook off all moisture.
- In a mixing bowl whisk together all the eggs until well blended.
- Add milk and whisk again until well combined.
- Add basil or whatever herb you’re using along with salt and pepper to taste.
- Pour egg mixture over veggies and cook 2-3 minutes over medium heat, stirring with a spatula to create large waves – eggs should be just about cooked through on the bottom and a bit wet on top still.
- Sprinkle with your cheese choice and press gently into eggs.
Transfer to oven and cook 1-2 minutes until cheese is melted and golden. - Let stand 10 minutes.
- Slice and serve.