That’s right. I love breakfast foods, anytime, any meal, my husband, not so much. He feels that one must eat breakfast before 10 o’clock in the morning. BUT, if you sell him on having Italian for dinner, he’s in, all in.
I was watching one of my recorded food programs on the DVR the other night and Lidia Bastianich made frittata three different ways. The smart gal that I am, I figure DH would eat that for dinner, right? This dish can take on any twist or turn that you can think of, or leftovers you might have in your ‘fridge. I had some leftover chicken Italian sausage, roasted sweet red peppers, mushrooms with garlic and one stray green onion. (SSSHHHH, don’t tell my husband, but I also had some ricotta cheese left over and threw that in too).
Once again, this one is not really a recipe, but I would say more of technique.
Depending upon the size of your pan and the number of folks you want to feed is how many eggs you want to use. For the two of use, I use 6-8 eggs, whisked together with some S&P in a large bowl and a 10 inch non-stick-oven-proof skillet with some olive oil heated on the bottom over medium heat. Pour in the eggs and put in whatever ‘goodies’ you like. I just plopped the cheese in a teaspoonful at a time randomly in the eggs mixture. Let this all cook, undisturbed until the eggs are about halfway set, but keep an eagle eye on the bottom so as not to scorch. Sprinkle some grated parmesan cheese (SSSHHHH) over the top and pop the pan into a preheated oven at 350⁰ and bake `til just set and the top browns, about 5 minutes, maybe, it depends on how thick your mixture is. Don’t overcook it though, give it a jiggle to see, because you don’t want a rubbery, nasty hunk of yuk. Carefully slide the beauty onto a plate and slice.
Isn’t that a looker? Serve warm or at room temperature. This makes a very nice breakfast, brunch, lunch or dinner selection. Pair with what you like, a green salad, toast, fruit, the sky’s the limit, and you might have leftovers again, or not…