Fun and Easy Frittata
A Cookin' Teens Original
© Rising Moon Media, 2009
This week, in kitchens throughout America, teenagers on vacation from school are performing that ages-old post-holiday ritual: rummaging through containers of leftovers in the fridge in search of something interesting to eat. Oftentimes, though, the search is abandoned in futility. What to do with a handful of chopped olives or a fistful of ham or a sandwich bag of shredded cheese? Plenty, as it turns out.
One yummy and extremely easy option is a frittata. The word "frittata" comes from the Italian and literally means "fried." But the concept has been Americanized to more or less mean an open omelet. And in this recipe, a CT original, that omelet is baked, making the whole procedure simple, yet filled with possibilities.
Best of all, a frittata is great for breakfast, lunch or dinner, or whatever the meal is called when you're eating breakfast at noon, cuz you just got up.
Ingredients
10 eggs
1 1/2 cups of milk
two slices of whole wheat bread (white will do in a pinch), cut into 1/4-inch pieces
1 cup of shredded cheese (any kind you have on hand will do, although we love a combination of mozzarella and something smoked, like gouda or cheddar)
a big palmful of cooked meat, such as ham or chicken or roast beef, cut into small cubes
black pepper, to taste
Optional
Use all or none of these ingredients, or make up your own combination from the veggies in your fridge
1 red or green pepper, chopped
4 sun-dried tomatoes, chopped
1/2 cup olives, pitted and chopped
1 large handful of raw spinach, arugula, or chard, chopped
Preparation
Preheat oven to 400.
In a very large bowl, whisk together the eggs and the milk. Add in all the other ingredients and combine.
Spray a large (13x9 or so) casserole dish with cooking spray. Cover with foil and bake for half an hour, then remove the foil and bake for half an hour more, or until the frittata is golden around the edges and firm in the middle.
Enjoy!
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