Thursday, September 9, 2010

Frittata to the Rescue

When the question is what's for dinner, the answer can always be a frittata. According to Wikipedia (I love this site), a "frittata is an egg-based dish similar to an omelette or quiche." I call it a quiche without crust and it's so easy to make. You probably already have all the ingredients. The first ingredient is eggs. The other ingredients are whatever you want to eat in your eggs.

The other night I made spinach and artichoke frittata, but I have also made sausage and potato, ham and asparagus, and turkey and broccoli. The possibilities are pretty much endless. Here's the generic way to put it together.

1. Heat 1-2 tablespoons olive oil in a large oven-proof skillet over med high heat.

2. Preheat oven to 350 degrees.

3. Cook fillings in oil until heated through. If using raw meat, cook until done. If you want to add any seasonings, add them to the filling. Spread filling out evenly in pan.

4. Beat 8 eggs or 4 eggs and 1 cup egg substitute. Pour over filling. Mix filling and eggs to ensure even distribution.

5. Place in oven and cook for 10 minutes. Sprinkle the top with shredded cheese and cook another 5-7 minutes, until toothpick inserted in the center comes out clean.

6. Let cool for a few minutes. Slice into 8 pieces and serve.

I usually eat 1 slice for dinner and 2 slices for lunch. Toby usually eats 1 or 2 slices depending on the filling (2 for veggie filling, 1 for meat). It goes well with rolls and fruit, but you could just eat it by itself. The leftovers are great too.