Wednesday, March 25, 2009

Frittata Matata (hey, it rhymes!)

When I don't want to put much effort into dinner, and I have veggies that need to be used, I make a frittata. Tonight's frittata was made up of red bell pepper slices, pickled garlic, rosemary, avocado, goat cheese, just a tiny bit of Parmesan, and S&P of course. Oh, and a sprinkling of cayenne pepper.
Frittatas are easier than omelets because you don't have to worry about the filling falling out or flipping them. They are easier than a quiche because they don't have a crust. At least I think that's the difference--quiches have crusts. Say that fast 10x! Anyhow, I usually cook my veggies (but not avocado) a little to tenderize them and to release any water they are holding (think mushrooms). I beat 2 eggs, 1 egg white, and about 1/4 cup milk together. When veggies are tender, I pour the eggs over and let it sit for about 5 minutes, until the egg is starting to set. During this step, I add the avocado and cheese, It'll sink a little, but I like it closer to the top for the browning that comes next. I then put the frittata in a hot oven on broil for just a few minutes to finisih cooking the top. Cook until the egg is set. Easy, isn't it? Here' s a picture of mine. I am so not good at this food photorgraphy thing, I like pictures! By the way, this is 2-3 servings for me.

3 comments:

~avie~ said...

YUM YUM! I dont think I have ever had a frittata! I am assuming that you cut it into wedges, right? Do you reheat your leftovers or eat at room temp?

Jennifer said...

Yes, you cut it into wedges! I heat mine in a toaster oven. I don't like cold foods unless they are supposed to be cold. To be honest, I'm not crazy about eggs, but they do a good job of binding everything else together, so I use them for things like this.

~avie~ said...

Did you know that tamagoyaki (a rolled Japanese sweet omlet) is served either cold or room temp? It is strange to get used to since we westerners are sooo used to eating eggs hot.