There seems to be a theme for 2015, because frittatas also work perfectly with leftovers, another 'Clean out your fridge' dish. Frittatas are an open-face Italian version of omelettes. A flavored egg mixture is combined with veggies, meats, cheeses and herbs to create the perfect breakfast, brunch, lunch or dinner dish. The method starts with a saute of vegetables and meat in a non-stick skillet then pouring in the egg mixture to cover, keeping the veggies and meat distributed evenly. Add cheese, put the lid on and you can do other things in the kitchen while your frittata cooks for about 15 minutes on low heat until the eggs puff up and are set. There are two camps to frittata-making. One group promotes putting your skillet in the oven to finish cooking. But, I've always made and finished my frittatas on the stove top. Either method is fine. Pictured above, the leftover hash frittata is one of my favorite Sunday morning breakfasts. When we have hash for dinner during the week, I make a little extra on purpose to use in a frittata. It already has all the ingredients that make a frittata great—potatoes, tomatoes, meat, cheese and onion. That makes it easy to saute the leftover hash and then pour your egg mixture over the top and garnish with a dollop of sour cream. I have a couple of individual skillets that make a fun presentation, proof that you can use just about any leftovers in your frittata and have a satisfying and tasty breakfast.
Ham & Three-Cheese Frittata
HAM & THREE-CHEESE FRITTATA
Serves 2
1 Tbsp butter
1/3 cup chopped baked potato
1/3 cup chopped ham
1/4 cup chopped cherry tomatoes
4 eggs
1/8 tsp each salt, pepper and Italian seasoning
2 Tbsp half and half
1 Tbsp sour cream
1/4 cup each asiago, fontina and cheddar cheeses
1. Melt butter over low heat in a 10-inch non-stick skillet. Add chopped potatoes, ham and tomatoes and saute on low, mixing occasionally about 4 minutes until warmed.
2. Whisk eggs in a bowl with seasonings, half and half and sour cream. Place potato & ham mixture in skillet in an even layer. Pour eggs around the potato mixture in skillet. Cover and continue to cook on low heat until eggs are set and puffy, about 12-15 minutes. Slip out of pan onto cutting board and cut into quarters. Garnish each slice with a dollop of sour cream and some chopped fresh basil.
Huevos Rancheros Frittata
HUEVOS RANCHEROS FRITTATA
Serves 2
1 Tbsp butter
1/4 cup chopped cherry tomatoes
1/3 cup chopped scallions
1 Tbsp chopped jalapeno, seeded and pith removed
zest of 1/2 lime
1 tsp lime juice
4 eggs
1/8 tsp each salt, pepper and cumin
2 Tbsp half and half
1 Tbsp sour cream
1/4 cup each cheddar cheese & hot pepper cheese
1. Melt butter over low heat in a 10-inch non-stick skillet. Add tomatoes, scallions, jalapeno, lime zest and juice and saute on low, mixing occasionally about 4 minutes until warmed.
2. Whisk eggs in a bowl with seasonings, half and half and sour cream. Place tomato mixture in skillet in an even layer. Pour eggs around the potato mixture in skillet. Cover and continue to cook on low heat until eggs are set and puffy, about 12-15 minutes. Slip out of pan onto cutting board and cut into quarters. Garnish each slice with a dollop of sour cream, a sweet banana pepper ring and chopped cilantro.
Pepper & Onion Frittata
PEPPER & ONION FRITTATA
Serves 2
1 Tbsp butter
1/3 cup sweet onion, sliced into thin strips
1/3 cup red & yellow mini bell peppers, sliced into thin strips
splash balsamic vinegar
4 eggs
1/8 tsp each salt, pepper and Italian seasoning
2 Tbsp half and half
1 Tbsp sour cream
1 Tbsp boursin cheese
1/4 cup romano cheese
1. Melt butter over low heat in a 10-inch non-stick skillet. Add onion and peppers and saute on low, mixing occasionally about 4 minutes until warmed. Add splash of balsamic vinegar and mix to coat.
2. Whisk eggs in a bowl with seasonings, half and half, sour cream, boursin and romano cheese. Place onion & pepper mixture in skillet in an even layer. Pour eggs around the onion mixture in skillet. Cover and continue to cook on low heat until eggs are set and puffy, about 12-15 minutes. Slip out of pan onto cutting board and cut into quarters. Garnish each slice with chopped fresh basil and grated romano cheese.
Frittata Breakfast Sandwich
THE BEST BREAKFAST SANDWICH
Leftover frittata? No problem. Frittatas happen to make the best breakfast sandwich ever. Just take any of the frittata recipes above, top with ham or bacon and cheese, warm and place in the middle of a fresh, toasty English muffin and you're set for breakfast at home or on the go.