I’ve never made a Frittata before. I’ve ordered it from restaurants but I always thought it was just a fancy omelet. I didn’t know you stuck the pan in the oven to cook the frittata. Well, one learns something everyday! Once again, I learned something from Frugal Feeding. The great thing about omelets – and now frittatas – is you don’t need a whole lot of “filling” to make your own creation. You could have an assortment of vegetables and herbs, small portions of leftover meats, and a bunch of different cheeses from various recipes, then BAM! You can make a frittata. And people will think you spent HOURS slaving over the stove making a fancy meal. Ha! Another great thing about frittatas (aside from being gluten-free and low-carb) is that it’s perfect for any meal: breakfast, brunch, lunch or dinner!
- 4 eggs
- 1 cup of Parmesan or any kind of shredded cheese
- an onion, sliced
- 2 mushrooms, sliced
- diced leftover roasted chicken
- 3-4 tomatoes, quartered or halved
- 2 handfuls of spinach, washed
- 1-2 tbsp of olive oil
- 1 tsp. of butter
- Salt and pepper
- Preheat over at 350˚F.
- Heat the butter with olive oil in an oven-proof pan. Sauté the onions, chicken and mushrooms.
- Whisk the eggs and half the cheese together. Season with salt and pepper, then set aside.
- Add the tomatoes and spinach to the pan (or whatever ingredients you are using), spreading them evenly. Add the egg mixture and sprinkle over the remaining cheese.
- After the egg has been cooking for 2-3 minutes, place the pan in the oven and cook it until golden brown on the top.
- Serve and enjoy!