I just gave a food demonstration this week at the Menard Library for a frittata. It didn’t get a very good turn out, and I’m thinking the reason is that a lot of people don’t know what the heck a frittata is, and those who do know what it is know that it’s so easy you don’t need me to help you make it!
It is an easy and inexpensive, yet impressive-sounding dish, so I thought I’d share it with you all since you missed out.
First I sauteed 1/3 of a zucchini, 1/2 a medium onion, and 4 fresh mushrooms with a little garlic in about 1 Tablespoon of butter. Then I cracked 8 eggs into a bowl, added 1/2 c. milk, and beat those together. Add in your sauteed veggies, any cheese, cooked crumbled bacon or sausage, or whatever extras you’d like. I also then added about 1/2 cup washed spinach leaves torn into small pieces and mixed those around once.
Preheat your oven to broil right about now. Pour all of that into a greased oven safe skillet and set it over a high burner on the stove for about 10 minutes, or until the eggs are mostly set (when you shake the pan the eggs only jiggle a little and are only runny at the top).
Now set it in that hot oven for just a couple of minutes, until it has a lovely browned top! Everyone loved the recipe and my daughter Brooke gave it her seal of approval too, so I hope you’ll try it out.