Deliciously Simple, Meatless Monday Meal
Frittata is a year-’round, go-to recipe for those days when you want something easy, want to use up some spare veggies in the fridge, or are in need of comfort food but are short on time.
Frittata keeps well in the fridge for several days, and is a great way to use extra potatoes and almost any vegetable from your garden. Just be sure to cook veggies before adding to frittata to keep the egg mixture from becoming too wet. Any cheese you like will work. It can even be made into a good vegan dish by making a tofu scramble with extra not-milk bev. and cheese substitute. Great for picnics, because it’s equally good room temp. as hot (though of course should be chilled until ready to eat, for safety’s sake). May also freeze for an easy meal to have on hand when re-entering real life after a vacation or adventure.
Amounts will change based on baking pan…it’s frittata: one of those wonderful recipes that can be modified almost endlessly. Just make sure you have enough eggs to hold it together, and all will be well. You can make your frittata in almost any pan, depending on how many you’ll serve (just multiply the recipe to accommodate larger pans). I often divide the ingredients among small, individual-serving-size pie pans and freeze, as a wonderful breakfast treat to have on hand for guests. This recipe will make a family-size frittata in a 10-inch round pan (or cast iron skillet).
Cooked potatoes, sliced (3-4, depending on size)
Sauteed sliced onions (1 large, cooked down and starting to caramelize brown
Minced garlic, sautéed (1 large clove to start, add more if you like garlic)
Sauteed mixed vegetables (spinach, chard, broccoli, etc. to fill pan)
Line a heavy 10-inch pan (I like a cast iron pan) with the sliced potatoes, onions and assorted vegetables. (You can use any baking pans here, from little casserole dishes to a large roasting pan—just adjust the amount of veggies and eggs, and cook just until your frittata is set and lightly browned on top.
With blender, mix :
8 eggs (pastured, organically raised hen eggs are best!)
1/2 cup cream
1/4 cup cream cheese (optional, but adds lovely rich texture and helps the dish hold well)
1 cup sharp cheese, such as cheddar. More is fine, so use a heavy hand if you’re a cheese fan! I’m from Wisconsin…you can bet there was more than a cup of cheddar in the batch I made. (Likely double…I don’t really measure, just put in what seems to be a nice BIG heap of cheese, sprinkle a good deal more on top before baking and call it good…)
Pour egg mixture over veggies, to about 1 inch to 1/2 inch from top of pan.
Sprinkle with cheeses such as grated parmesan, cheddar, or other favorite cheese. If you made too much egg mixture, you can always save it to scramble in a pan for breakfast next morning.
Bake frittata in 400*F oven until set…this depends on size of pan; if not sure, check at 15 minute intervals until it’s pretty close, then check every five minutes.
Sprinkle with a bit of paprika and a bit more grated Parmesan before serving.