Tag Archives: frittata

Farmers Market Frittata

Not sure what you guys do with your Saturdays but mine usually start at farmers market. I go and get a mocha from the coffee cart and then start my rounds. This usually includes eating enough samples to qualify as breakfast and filling up my giant market bag so full I can barely carry it back to the car.

For this frittata, you can put just about anything in it that you happen to have on hand. This week I had purchased zucchini, cherry tomatoes, goat cheese and red onions. And eggs! Don’t forget the lovely eggs from happy happy chickens who wander around and peck things and live like chickens should. Feel free to substitute ingredients if there is something you like better or need to use up!

This makes a dandy breakfast, but I’ve also been known to serve it with a giant green salad and call it dinner.

Farmer's Market Fritatta

Farmer’s Market Fritatta

Farmer’s Market Frittata

1 zucchini, sliced
Handful of cherry tomatoes, halved
1/3 cup red onion, sliced
Goat cheese
Parmesan
5 eggs
Salt & pepper

Chop veggies. Beat eggs with a bit of salt & pepper in a bowl. Set aside. Heat 10″ skillet over medium heat. Add a bit of olive oil. Add onion and cook for a minute or two. Add zucchini and tomatoes. Sprinkle with a dash of salt and pepper. Cook for 1-2 minutes until zucchini is barely tender.

Veggies in the pan. Just a quick saute is all they need to bring out the flavor!

Veggies in the pan. Just a quick saute is all they need to bring out the flavor!

Pour eggs over veggies. Swirl to cover veggies evenly. Dot with goat cheese and sprinkle with a bit of parmesan.

If some of your veggies stick out don't worry about it, it will all come together just fine.

If some of your veggies stick out don’t worry about it, it will all come together just fine.

Cover and turn heat down to medium low. Cook for 5-10 minutes until eggs are set on top. Cut into wedges and serve hot. Pairs perfectly with a side of fruit or salad.

 

 

 

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Rice and Mushroom Frittata

I always make too much rice.  I KNOW it will puff up and multiply in size and I’ll have plenty, but when I’m loading up the rice cooker, that tiny bit of rice in the bottom just never looks sufficient and invariably, I throw in another scoop just for good measure.  And then I have leftover rice.  Every time.

Frittatas are my go-to recipe for using up leftovers.  I had actually never made one with rice, but didn’t see any reason it wouldn’t work.  In this case, my leftover rice was a wild rice/brown rice/other stuff blend (called Royal Blend if you care).  I really like it because it’s not boring, lots of great texture and a nutty flavor.  It worked beautifully in my frittata, but I think just plain white or brown rice would be fine too.  Use whatever you’ve got and you’ll be golden.

Rice & Mushroom Frittata

Rice & Mushroom Frittata

Rice & Mushroom Frittata

1 cup cooked rice
3/4 cup sliced mushrooms
1/2 cup chopped onions
1/2 jalapeno, finely chopped
1/2 cup shredded cheddar cheese
1/4 cup grape tomatoes, halved or quartered
5 eggs
Salt & pepper

Heat a medium size skillet (I use a 10 inch skillet for these usually) over medium heat.  Drizzle a bit of olive oil in the pan.  Add mushrooms, onions and jalapeno and sauté for a couple of minutes.  Add rice and cook one or two minutes more until rice is heated through.

The foundation for the frittata.

The foundation for the frittata.

Meanwhile in a bowl, beat eggs with a pinch of salt & pepper.  Pour eggs over rice and veggies and swirl around so they are evenly distributed in the pan (no worries if it doesn’t cover the other ingredients completely).  Sprinkle with tomatoes and cheese.  Cover with a lid and turn down heat to medium low.  Cook for 5-10 minutes until top is set and eggs are not runny.  Slice into wedges and serve.  Serves 3-4.

 

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Stuffed Baked Potato Frittata

I have had a theory for quite some time that almost any leftovers can be mixed with scrambled eggs to make a perfect breakfast.  A frittata is one of the best ways to put this to the test.  On this occasion, I had leftover baked potatoes and broccoli from the night before.  Combined with a few other ingredients, it reminded me exactly of a stuffed baked potato.  But for breakfast.  Mmm. I love breakfast.  But I would eat this for any meal of the day.

Stuffed Baked Potato Frittata

Stuffed Baked Potato Frittata

2 baked yukon gold potatoes (or microwave for 5 minutes or so until tender), sliced
1/4 cup chopped onion
1/2 cup steamed broccoli
4 strips bacon
1/2 cup shredded cheddar cheese
5 eggs
Salt & pepper
Sour cream (optional)

Get all your ingredients ready before you start cooking.  Beat eggs with a little salt & pepper in a bowl and set aside.  Shred cheese, chop veggies.

If you don’t have leftover potatoes and veggies, just nuke them in the microwave for a few minutes until tender.

Cook bacon in a medium skillet until crisp.  Remove from pan and drain on paper towels.  Drain off bacon grease, just leaving enough to coat the bottom of the pan (1-2 tsp.).  Add potatoes and onion to pan.  Sprinkle lightly with salt & pepper.  Cook, stirring occasionally until onion is tender.  Beat eggs with a little salt & pepper in a bowl and set aside.  Crumble bacon and add that and the broccoli to the potatoes.  Sprinkle with cheese.  Pour eggs over the top and swirl around to coat all the ingredients.

Swirl around evenly in the pan. Don’t worry if the veggies are sticking out of the egg mixture.

Cover and turn heat down to medium low.  Cook for 10 minutes or so until eggs on top are cooked (will look a little poofy).

All set up and ready to eat!

Cut into wedges, top with a dollop of sour cream and enjoy!

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Tortilla Frittata

Breakfast, lunch or dinner, one of my favorite things to make is a frittata, and not just because it’s fun to say.  It’s also the best way to use up leftovers in my opinion.  I put pretty much anything and everything in these.  This is a combo I make a lot, mostly because I usually have these ingredients laying around. And because it’s delicious.  For a vegetarian version, just leave out the bacon.

Tortilla Frittata

Tortilla Frittata

1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 jalapeno, minced
5 corn tortillas, sliced into strips
5 eggs
Salt & pepper
1/3 cup shredded cheddar or jack cheese
Salsa
5 slices bacon

In a bowl, beat eggs with a pinch of salt & pepper.  Cook bacon in 10 inch skillet, drain on paper towels and set aside.  Set aside.  Pour out bacon grease, wipe out excess and use the same pan to saute onion and peppers for a few minutes over medium heat, until tender.  Crumble bacon into pan.  Add tortilla strips and toss with veggies and bacon.  Pour in egg mixture.  Swirl around in pan to cover veggies and tortillas.  Top with cheese and dollops of salsa.  Turn down heat to medium low and cover pan.  Cook for 10-15 minutes until eggs are set on top.  Slide out onto a cutting board and slice into wedges. Serves 3-4.

Is it a pizza?  No!  It’s a frittata.  It’s awesome.  You should eat one.

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