Something For Breakfast or Supper
Frittata are the easiest thing in the world to fix.
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, 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 put the lid on the skillet, 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. And you should have made toast and cooked bacon ahead of time.
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 eggs for a large group of people, use a 10×13 glass baking dish, (coated with a fat like butter to prevent sticking) 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 greased 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.
The title of that book is “One Night of Scandal”. You guys need to read more romance novels.
Category: Economy
Pasta, sausage and some veg make a great frittata- put lots of parm cheese on top.
Anything! Fill ‘er up!
Heard something many years ago from a chef person – thin the eggs with water to produce fluffy eggs and with milk/cream for creamy eggs. Been using water since that conversation because I like fluffy eggs!
This settles it. The stuff I’ve called “egg mess” for years is just a scrambled frittata! It would be a frittata except that I want it right now, so just stir it up to hurry up the process. Bacon cut into smallish pieces fried up first, remove the bacon bits, leave the bacon grease and add a bit of oil. Add potato chunks, add lid to hurry up their cook time, then onions, with or without lid, depending upon how long it took to chop them and cook to however you like taters done. (I like them pretty crispy) Fluff up some eggs, throw in some shredded cheese first to get it melting a bit, add bacon back in, then add eggs. Cook however done you like them.
Whatever is left makes excellent burritos. They freeze very well for a quick snack later. So, I usually make a huge pan of this stuff so that there is plenty for burritos.
If you go the deep dish route use dairy with the eggs. That’ll turn into basically a custard that holds the thing together.
Now I’m hungry…
I’m moving to OWB’s house. Anyone coming along???
Come ahead on, then! Folks might wanna bring their own sleeping bags. We have stores and stuff like that within a day’s drive, so we can get all the provisions we might need. Should be plenty of parking, but a few carpools would be in order. The north forty overflow parking area is a might muddy this time of year.
First ones here can help get the extra freezer and cooking stations set up for when the crowd arrives.
How many ya figure we should plan on anywho?
Absolutely has to include chorizo green peppers and mushrooms.
PS
I forgot onions, lots of onions.