There are some nights when all I have available to make dinner are eggs and random vegetables. To be honest on some of these nights I end up calling out for pizza, but most times I end up making a Frittata. Since I know that you probably have nights like these as well, I thought it would be a great idea to share this recipe with you so you have a healthy alternative.
The Frittata is a simple egg dish that can be made on a stove within 30 minutes. The fun part is that it can be made out of leftovers and make great leftovers themselves. You can even make them out of leftover spaghetti.
The Basics of a Frittata
I got my first Frittata recipe from a book called How to Cook Everything by Mark Bittman, and this book gave me a good grasp of the basics that I’m going to share with you. So here goes:
- Oils: 1 to 2 tablespoons of oil.
- Onions and Garlic: Onions are a great way to build flavor into this dish. You don’t have to use garlic if you don’t have the time to peel and mince it, but it also adds great flavor. If you have the time, let the onions really cook on medium heat for about 3 to 5 minutes to let the natural sugars come out. Trust me you will taste the difference.
- Meat: For this you can use any kind of meat and you don’t need a lot of it. I like using bacon and sausage here. Yes they are fatty, but a little indulgence every now and then can be a good thing. Add some salt and pepper at this stage to beef or chicken to start building flavor into the meat. If you are using sausage that is already smoked, add it after the vegetables. If the meat is raw put the meat in before the vegetables to let it cook, then add the vegetables.
- Vegetables: Like the stir-fry from the other poat any vegetables you have on hand will do. Again no cucumber, you don’t want watery eggs. Also for vegetables like spinach that release water when cooked, steam them first and drain the water before adding it in so you don’t end up with watery eggs.
- Eggs: 1 per person.
- Spices to taste: Again like the stir-fry I still focus on our traditional combo of salt, pepper, curry and thyme.
So Here is How to Make It
My version of the Fritatta is more of a bunch of vegetables held together precariously by a few eggs. Granted I could use more eggs, but I focus on no more than 2 servings of the Animal or Plant Protein per serving. Also note that the recipe serves four. I always make enough to serve four because it is easier to work with.
- 1 tablespoon olive oil [you can use vegetable oil instead]
- 1/2 large onion, chopped
- 4 cloves of garlic, minced
- 12 scallions (spring onions), chopped
- 2 chili peppers, deseeded and diced (I used a jalapeno, and you can use 1 rodo if you are brave)
- Thyme, curry, salt, and pepper to taste
- 4 oz sausage (or meat of your choice)
- 4 eggs, beaten
- Thyme, curry, salt, and pepper to season the eggs
- 2 oz cheese (optional)
- Heat the oil over high heat in a large and deep frying pan
- Add the onion and garlic, stir them into the oil, and lower the heat to medium
- Add the spring onions and jalapenos, stir them in, and cover to let the steam from the vegetables cook them down for about 5 minutes
- Add the spices to taste here
- Add the sausage or your meat of choice and let cook for 2 minutes
- Season the eggs to your taste
- Add the eggs to the vegetables. Use a spoon to move the vegetables around so that the eggs can fill the spaces and hold the dish together
- Top the eggs with the cheese if you are using and lower the heat to low
- Cover and let cook till the eggs are set. This will take between 5 to 10 minutes
You can enjoy it at breakfast with some bread.
Or at dinner with even more vegetables or with plantain.
If you plan to make this dish, I want to know – what non-starchy vegetables would you want to use to make your Frittata?
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