Frittata is easy and you can throw in pretty much any mix of vegetables alone or with meat, chicken, or fish. I used leeks, grape tomatoes, and left over sausage.
*8-12 eggs (depending on the size of your skillet)
*1-1.5 cups of cooked and seasoned meat chicken or fish (e.g., diced ham, chicken, sausage, etc.)
*1-1.5 cups cooked vegetables (e.g., spinach, cherry tomatoes, leeks, peppers, mushrooms, etc.)
*up to 2 tbsp. cooking fat
*salt and pepper plus other herbs and spices for seasoning if needed (see below for seasoning instructions)
Oven proof skillet
-Preheat oven to 350º
-Beat the eggs and set aside
If you don’t have any cooked protein or vegetables, no problem, you can use one skillet and start here…
-Season your protein to your taste (e.g., salt and pepper; plus oregano & parsley; etc.)
-Add 1 tbsp. of cooking fat to your skillet, over medium heat cook the protein through. Remove from skillet and set aside. Drain any excess fat from the skillet…time for the vegetables.
-Add 1 tbsp. of cooking fat to your skillet, add the vegetables, season to your taste, cook until tender
If you do have cooked vegetables and protein, add about 1 tbsp. of cooking fat to your skillet over medium heat. More if using a large skillet. You’ll need enough to coat the vegetables, protein and the skillet.
-Add the cooked protein and vegetables, and mix to distribute the cooking fat.
– Add the beaten eggs
-Using a wooden spoon, push the ingredients within the pan until the egg begins to cook and vegetables and meat are evenly distributed (about 4 minutes). I like to add some grilled tomoto slices to the top just before placing in the oven.
-Place skillet in the oven for 13-15 minutes or until the top puffs up and begins to brown.
-Allow to cool for about 5 minutes, then slice and serve.