MENU
 
 
 
 

  • Italian Frittata

    1 vote
    Italian Frittata
    Publisher of Mermaids Treasures - Musings of an Antique Lil Girl
    by Pat
    113 recipes
    >

    Ingredients

    • 4 slices thick bacon, chopped
    • 4 breakfast sausages, cut into sm. chunks
    • Ham, about 1/4lb. chopped
    • Fry all meats till cooked and brown, drain and remove from pan. Set aside in a bowl.
    • Potatoes, 1 peeled and chopped or leftovers
    • half an onion, chopped
    • 1 lg. garlic clove, minced
    • Salt and pepper
    • Fry potatoes in meat drippings, adding some butter if needed. Add a few shakes of salt and pepper to taste.
    • When potatoes are almost done, add onion and garlic. Cook till potatoes are tender. Remove to bowl holding meats.
    • 1 lg. portobello mushroom, gills removed and chopped
    • 1 roasted pepper, chopped
    • 1/2c. drained artichoke hearts, chopped
    • 1 tsp. basil
    • Add butter to pan and toss in chopped mushrooms.
    • When liquid from mushrooms is almost gone add all other veggies and basil. Cook till heated thru.
    • Turn off heat and put back into pan all items previously cooked that are in the bowl.
    • 1 dozen eggs
    • about a 1/4c. water
    • Salt and pepper
    • 1 1/2c. assorted cheeses , chopped
    • Beat
    • eggs with water till well blended. Use water not milk like many recipes
    • can use one cheese or several or clean out your refrigerator of bits

    Directions

    Italian Frittata Serves 6

    Preheat oven to 350 degrees.

    say. Water evaporates when cooking. The milk just makes things watery.

    Add more Salt and pepper and mix. Add chopped cheeses and mix. I used

    cheddar, muenster and provolone with some grated Parmesan. Pour

    egg/cheese mixture into pan and mix well to distribute cheeses. Top

    with more grated Parmesan.

    Cook on med. heat on stove till eggs look like they are set about 1in. from edges.

    Cover

    handle of pan with foil, if the pan your using cannot withstand oven

    heat. Then place in oven and bake for approx. 15-20min. or till center

    is set. Run knife around the edges to loosen. If using a non stick pan

    that's usually enough. If using a reg. pan you may want to run a

    spatula under the frittata to be sure its loose. Top with lg. plate and

    turn it out of the pan onto the plate. Serve hot, or room temperature.

    We like ketchup on this but you could use salsa or hot sauce or anything else you might like on your eggs.

    Frittatas

    are often sold in Italian delis by the lb. I make a big one and then

    refrigerate whats left for another day. If we wont eat it all during

    the week, Ill freeze it in single portions, then I just thaw and

    microwave when we want it. You can use anything in these, using up

    whats leftover in the refrigerator or just one or two ingredients. I

    save bits of meats and things in my freezer to use just for this. When

    I have enough I take them out and make a big one. It's a lot easier to

    make one big one and save the leftover than make a small one all the

    time.

    Ive used leftover steak or roast beef, kielbasa,

    linguisa or pork roast too. Pancetta or prosciutto is nice too. I save

    potatoes when I make my garlic roasted ones just for this. Sometimes

    Ill even save french fries or tater tots leftover for it too. I don't

    like green pepper so I often use roasted peppers. But Ive used spinach,

    asparagus and even a few frozen peas when I wanted more veggies. You

    can use one cheese or several or clean out your refrigerator of bits

    and pieces too. Its a great leftover recipe and it tastes incredible.

    Similar Recipes

    Leave a review or comment