Recipe courtesy of Food & Family Magazine, Winter 2005, Kraft Foods©
A Frittata is an Italian omelet. All the ingredients are mixed in with the eggs and then the dish is baked. It could not be easier, hence the name. I have included the original recipe and some suggestions for additional ingredients. This recipe is different every time I make it because I just use whatever is in the house at the time. Mark and Danielle love eggs for breakfast, brunch or dinner, and this is one of my go-to recipes simply because it is easy and so adaptable. Enjoy!
2 Tablespoons water
4 ounces chopped ham (bacon, bacon bits, sausage, turkey, pancetta)
1 cup mozzarella cheese (almost any grated cheese will work, use what you like and use more than 1 cup)
3 Tablespoons fresh cilantro, chopped (Italian parsley,Italian seasoning,)
(I like to add veggies to the Frittata: asparagus, mushrooms, onions, bell peppers, zucchini, etc. I saute the veggies until they are very soft, but not browned, about 15-20 minutes)
1. Preheat oven to 350°F. Saute veggies in butter until soft, but not browned, about 15-20 minutes.
2. Beat eggs and water with a wire whisk in a medium bowl. Stir in meat of choice, softened veggies, half of the cheese, and half of the herbs.
3. Pour egg mixture into a greased 9 inch pie plate, Quiche pan, or baking dish.
4. Sprinkle remaining cheese over top.
5. Bake for 25-30 minutes, or until puffy and golden brown. Sprinkle with chopped fresh cilantro, or chopped fresh Italian (flat-leaf) parsley. It will deflate somewhat as it cools.