Frittata, basic recipe
FoFa says:
"This is a general how to make a breakfast Frittata. I like to use potatoes, onions, garlic, mushrooms and bacon in mine. The possibilities are endless however. Grilled asparagus, roasted peppers, corn all good.
I like making large ones with a 12-inch cast iron skillet so I have enough for more than one meal, or more than one person.
Frittatas are wonderful. A frittata is an egg dish made mainly on the stove, easier than omelets, and can be vehicles for almost any veggies, cheeses, or meats you happen to have around."
Estimated Cooking Time: 20 minutes
These are basic, use as much as you deem required.
eggs (12 eggs for a thick frittata in a 12" skillet, fewer eggs for a thinner frittata or in a smaller skillet)
Meat raw or cooked
Veggies - Your choice, raw or cooked
Herbs & Spices - Whatever rings your bell, but I like a touch of red pepper flakes, black pepper, salt, usually some Italian seasoning.
Adjust top oven rack - with a skillet (ovenproof!) on it, you want the top of the skillet to be 4-6 inches from the broiler.
Turn on broiler.
Put skillet (preferably 12" nonstick) on stove and add about a tablespoon of oil.
Add any raw vegetables or meat you want in your frittata and sauté them until done, adding any herbs, spices, and salt you desire.
Add any cooked ingredients and heat them through.
Whisk eggs with salt, pepper, and 3 Tablespoons of water, milk, half and half, or cream. (Half and half is said to produce the best results.)
If using cheese, add about half to the eggs (or you can save all of it for the top).
Add egg mixture to skillet.
On medium heat, cook eggs for about 2 minutes, scraping the sides and bottom with heat-resistant spatula.
When eggs are mostly cooked but still very wet, stop stirring.
You want to see cooked egg scattered throughout, but loose egg in between.
Continue cooking on stove for another minute so underside sets. Do not stir now.
Sprinkle the rest of the cheese on top.
Put skillet under broiler.
Watch carefully while top browns.
This will take 2-4 minutes.
Remove skillet from oven and let sit for about 5 minutes to finish cooking in center.
Cut in wedges and serve.
Can be served at room temp. also.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=435
