Weeknight dinners are a dilemma. You need to come up with something quick, but your family doesn’t want the same thing over and over again. Enter the Frittata. A favorite dish of Mother’s Day brunch and for using up left-overs, this egg dish is extremely versatile and makes a great quick meal choice. Just keep a few key ingredients in your fridge and you’ll be ready to whip up a quick meal in 30 minutes.
Like I mentioned, the frittata is infinitely versatile. This egg dish is a carrier for all sorts of meats, vegetables and cheeses. Don’t want potatoes? Substitute it with a few cups of sautéed vegetables (asparagus and zucchini are a great combination). Try adding a cheese instead of meat. Make it your own with your choice of flavors.
- 1/2 cup Onion, diced
- 3 Tbsp Olive Oil
- 8 Eggs
- 1/2 Cup Milk
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 Cups cooked diced potatoes
- 8 Ounces meat (diced ham, corned beef, turkey, etc)
- Pre-heat the oven to 350 degrees. In a 10 inch cast iron or oven-safe pan sauté the onions in the olive oil for about five minutes. Meanwhile mix the eggs, milk, salt, and pepper in a bowl.
- Add the diced potatoes and meat to the pan and heat through. Add salt and pepper (maybe a splash of cayenne to taste).
- Pour egg mixture in the pan. Stir gently, for about a minute, until well distributed and eggs are starting to set.
- Place in oven and cook for 15-18 minutes. Start watching after about 12 minutes for the center to set. Alternately, towards the end of the cook, place the pan under the broiler to brown up the top.
- Remove from oven and allow to sit for a few minutes for the frittata to cool a bit. It will slice easier.