You Say Frittata, and I Say Omelette? Crustless Quiche, Maybe?

I got into an interesting conversation with a friend about frittatas one day and then had to do some research. I had learned to make them with shredded potatoes (grated hash browns) and always did, but she always made them without. One online source said they are different than omelettes since they are started on the top of the stove then finished in the oven. But then so are baked omelettes. You know what? Don’t care. Doesn’t matter. A frittata is similar to an omelette and crustless quiche in that they all start with eggs and have cheese. They all usually have other ingredients (meats or vegies) that can be in them or on them.

I am going to give you my recipe for Frittata and you can call it whatever you want. We make this often for brunch or dinner. It makes 6 servings so can make more than one meal, reheats nicely in the microwave, is nutritious and (depending on what you put in it) can be fairly economical.
I do not use an oven, so Its a nice summer meal since it doesn’t need to heat up the kitchen with the stove.

Basic Frittata (4-6 servings)

Tools

10 inch skillet/fry pan and cover
I use nonstick. (You can use a bigger or smaller one if making for more people or fewer. I sometimes just make 2 servings by cutting down ingredients in a 7 or 8″ skillet)
Non-metal spatula
bowl or measuring cup in which to beat eggs and milk
I use one of the smaller bowls from my stainless bowl set
Fork or whisk to beat the eggs well
Cutting Board and knife
to cut up vegies and meat if necessary
Grater for cheese
if not using already grated cheese

Ingredients

1/2 package refrigerated or frozen hash brown potatoes (I use one half of a Simply Potatoes 10 oz. package found in the refrigerated section near the eggs)
Canola Oil
A little: 2-3 Tablespoons
6 eggs
Beat well in a measuring cup or stainless bowl
2 Tablespoons -1/4 cup milk (about) or cream
dash nutmeg and /or ground black pepper (I use both)

Vegies and/or meat to suit
Some combos we like:
Swiss (with or without Gruyere- I love it but its expensive. Try to use a little at least) and Spinach
Swiss (with or without Gruyere) and Asparagus
Broccoli and Cheddar
Bacon, green onion and Cheddar
Ham and Cheddar
cheese to suit 
I use

• 1/4 cup Gruyere and 3-4 slices Swiss or
• 6 slices Swiss or
• 1/2 cup grated cheddar or
• 4-6 slices cheddar

Directions

1. Cook the potatoes

   according to package directions. NOTE: If you really like chopped yellow or white onion, you want to add 1/2 cup or so to cook with the potatoes

2. Prep all the other ingredients

   While cooking the potatoes, which take about 15 minutes, do the following:

   • Egg prep
     • beat the eggs in a bowl or large measuring cup (glass one for liquids)
     • Beat in milk or cream
     • Add seasonings as desired
   • Veg and other ingredients prep
     • If vegies need cooking first, like spinach or broccoli, and are not already cooked, do that
     • Drain and Chop the vegies or grate carrots
     • Cook bacon if using it and cool, crumble or chop
     • Chop any meat that needs it
     • Grate any cheese that needs it, or get out sliced

3. Add, then cook the eggs

   Once the potatoes are cooked, lower the heat to just above low. allow a couple of minutes for the pan to cool if using a gas stove, a few more minutes if using electric.
   Gently pur the whipped egg/milk/seasoning mixture over the potatoes and cover.
   Cook for about 10 minutes.

4. Add the meat and veg

   The eggs should still be liquidy as you gently add the vegies and meats (not the cheese) around the top and re-cover for another 10 minutes or until the fritatta is not completely set- should still be jiggly in center. In case of doubt, better to add too soon rather than too late.

5. Add the cheese

   Lay the cheese slices or grated cheese over the top of the fritatta covering as mush as possible of the top. Re-cover and cook until the fritatta is set (not jiggly or wet even in the center).

6. Serve

   with a fruit or vegetable side and a nice bread, if desired. ENJOY!

Frittatas can be stored in the fridge and reheated in the microwave on high for about 1 minute per slice. I make this when I know I will need to have meals on the fly available.

They are great for brunches, so spend some time testing and creating your own signature combination. Then wow your Mom for Mother’s day or your significant other on their birthday, or friends on a holiday weekend.

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