Frittata. Frittata Ingredients Eggs and milk are the only essentials. So as long as you've got those two, you can get creative with whatever vegetables, herbs, meats, or cheeses you've got hanging out in your kitchen. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Alton Brown shows you how to create one using leftover asparagus,.
A frittata is the perfect vehicle for using up leftovers.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.
You can cook Frittata using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Frittata
- Prepare 2 of onions.
- It's 3 clove of garlic.
- It's 6 of radish thinly sliced.
- It's 6 of chestnut mushrooms thinly sliced.
- It's 75 grams of garden peas.
- It's 50 grams of sliced ham.
- You need 1 of tomato thinly sliced.
- Prepare 1 tsp of dried mixed herbs.
- Prepare 6 medium of eggs.
- You need 100 ml of milk.
- It's 1 of salt and pepper.
- Prepare 50 grams of goats cheese thinly sliced.
This Kitchen Sink Frittata Is Perfect for Breakfast, Brunch or Dinner An easy and nutritious meal is just a carton of eggs away. Turkey & Swiss Frittata Apricots, Swiss cheese, green onions and veggies combine beautifully in this turkey frittata. Frittata Recipes Easy and fast, our frittata recipes are packed with protein, and ideal for using up leftovers. A breakfast frittata might include bacon or sausage, or cheese and plenty of vegetables, like spinach, zucchini, cherry tomatoes, a tasty mix of greens, and lots more.
Frittata instructions
- Chop onions, garlic and mushrooms and sorte in a pan for 5 minutes to soften.
- Add radish, peas and cook for a further 3 to 4 minutes.
- Leave mix to cool, whisk egg and milk and add herbs, salt and pepper to the eggs.
- Add onion mix into oven proof pan, place ham on top of onion mix add the egg mix, slice tomato and place over the egg mix, place cheese slices on top.
- Cook in a preheated onion at 180°F for 25 to 30 minutes.
One frittata makes plenty for four to six people with a side salad or other steamed vegetable, and more than enough for two. The leftovers are nearly as good as frittata straight from the oven. I like to eat a wedge on top of a piece of toast for an easy lunch. A frittata, my friends, is basically a crustless quiche, and one of the glorious things about is is that you cook the filling ingredients and bake the frittata in the same skillet. What's in the Fridge Frittata Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata.
