Thursdays Are For Cooking!
Well, it is Thursday again, and this is a simple, easy recipe that takes nearly no effort, other than a modest amount of prepping.
This recipe is kind of loosely done, as it’s about frittatas.
Frittatas are the easiest thing in the world to fix. Essentially, a frittata is a non-bread dish that is just cooked fillings mixed with beaten eggs, and serves 2 or more people It’s really quiche without the crust, or what we used to call “garbage scrambled eggs”, meaning every edible thing in the fridge was used in this.
You need cooked fillings, your choice, anything from bacon, potatoes,.onions, cheese, and ham to veggies and mushrooms and other fine comestibles.
One 10-inch cast iron skillet (with a lid, if you have it) If you don’t have a lid, improvise with one of those splatter shields.
If you are cooking this for more than one or two people, use a larger skillet.
Cook the fillings first and leave them in the skillet.
Leave the lid on the skillet to keep the heat in the pan.
For a frittata to be completed, the proportion is one to two eggs per person, so if you are making two helpings of this, use 4 eggs.
Beat the eggs severely about the head and shoulders. (Make them cry.)
Season the eggs with your personal preference in scrambled egg seasonings.
Pour the beaten eggs over the cooked fillings.
Cook over a low flame and keep an eye on this while it cooks. No, you do not have to turn it over. Keep an eye on it. It will cook quickly, and you can turn off the stove and let the skillet finish the cooking for you, with the lid on.
As an alternative, you can put the skillet into a slow oven (about 325F) to keep it warm while you make toast and cook bacon. Otherwise, turn off the heat and leave it on the stovetop with the lid on it for a few minutes. The heat of the skillet should finish cooking the eggs.
When the frittata is done, if it’s for more than one person, cut it into portions and put some cherry or grape tomatoes with it on the plate.
If you want to do this as sheet pan with eggs for a large group of people, use a 10×13 glass baking dish, 2 eggs per person, cook the fillings first, add cream or whole milk to the eggs when beating them, and pour the seasoned eggs into the baking pan.
Bake at 350F for 12 to 15 minutes. Keep an eye on the baking dish, to make sure they are cooking completely, and top them with shredded cheese in the last 2 to 3 minutes.
If you are going to bake these eggs, make sure you grease the baking dish first, or the eggs will stick. Butter works well for this.
The alternate breakfast is fried eggs, sunnyside up on toasted shredded wheat biscuits (the BIG ones), surrounded by nice crispy bacon as a defense against bacon-picking predators.
One of these days, I’ll bring up flatbread, the most universal and basic food item ever invented.
One of my favorites for a weekend morning. I mix my shredded cheese into the eggs.
Yeah!
Leftover pasta goes well with this- it is Italian after all. When just about done top with grated cheese (Parm and the like) and broil for a couple-three minutes for that golden brown top.
Thanks, Ex!
Leftover rice also fits into this dish. Served with naan or pita bread salsa, and sour cream as a brunch.
Thank You, Ex and AW1Ed for another great cooking idea for our family to try, especially with the use of leftovers.
For those who like to cook under pressure…. Something different, but the same…. Instant Pot Mini Frittatas Ingredients 2 slices bacon, cut into 1/4-inch pieces 1 cup 1/4-inch-thick sliced button mushrooms (halved if mushrooms are very large) 1/2 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper 1/3 cup lightly packed chopped baby spinach 1/4 cup grated sharp Cheddar 5 large eggs 1/3 cup heavy cream Pinch freshly grated nutmeg Add the bacon to the Instant Pot® and turn the pot on the high saute setting (See Cook’s Note). Cook the bacon, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Remove from the pot and set aside on a paper towel. Add the mushrooms to the pot along with the thyme leaves and a pinch of salt. Cook, stirring occasionally, until the mushrooms have reduced to half their size and are golden brown, 6 to 8 minutes. Remove the mushrooms from the pot and divide the mushrooms among the cups of a silicone egg bites mold. Divide the spinach among the cups, along with the bacon and cheese. Gently whisk the eggs together with the cream, nutmeg and 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well combined (gently to avoid creating foam). Pour the custard over the fillings in each of the cups. Wipe out excess bacon grease in the bottom of the pot. Add 1 cup water to the bottom of the pot. Place the egg cups on the rack and cover tightly with the silicone lid or foil. Lower into the pot using the rack handles and follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on low for 6 minutes. After the pressure cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer’s guide for quick release of the remaining pressure. Be careful of any remaining steam and unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini frittatas out of the pan. The frittatas… Read more »
Num Num Num!!! Had me at eggs…and cheese…and taters…and bacon…and toasted biscuits…and ‘shrooms…and fine comestibles. Did I mention bacon?
And cookies with ice cream are for any day that ends with the word “day”. Not just for the FIRST days of the end of the year.
Timely! Just made frittatas in a muffin pan. They need the milk/cream you suggested.
It’s almost midnight and I want biscuits now…