Something I have recently become enamored of is making frittatas! The prep can be a little time-wastey but they are uncomplicated, delicious, and you can sneak a surprising amount of vegetables in. Plus they reheat well. You will need one skillet and one baking dish. Or maybe you're lucky and have an oven-safe skillet, in which case that's all you need and I seethe with jealousy from across the internets.
Ingredients: anything in your fridge you think would taste good with eggs. Bell peppers, mushrooms, onions, broccoli, leeks, tomatoes, spinach, asparagus, potatoes, seriously it doesn't matter. Sausage or bacon, something that will produce a lot of fat while cooking. Anywhere from five to eight eggs depending on the size of your baking pan and how much food you want to make.
Cut up all everything into similarly-sized pieces-- I go for a 1/4 to 1/2-inch dice usually.
Crank the oven up to 350-375F.
Fry up your bacon or sausage first. Set aside but leave the liquid fat in the skillet-- you shouldn't need any more oil than that. Leave the heat on medium-high and put in your vegetable ingredients according to how long they take to cook-- i.e. potatoes, broccoli, asparagus first, onions or peppers later, mushrooms or tomatoes or spinach last. (Actually potatoes should be boiled first before they go in the skillet, unless you use hash browns. Which I do because I'm lazy!) Season to taste. I'm a fan of rosemary and paprika and an ungodly amount of black pepper.
When everything is more or less cooked through, mix the bacon or sausage back in and spread it all evenly in the baking pan. Start beating eggs with a little bit of water-- about a tablespoon per two eggs. You want enough liquidy egg-water mixture to mostly cover all your other ingredients in the baking pan, about 1/2 to 3/4 inch thick. I always load up on vegetables and use just enough eggs to hold everything together because I don't actually love eggs that much, but you can make this recipe really heavy on the egg if you like.
Bake it until you can stick a fork in the middle and have it come out clean, which is about the same time that the edges get all golden-brown and crispy.
Let it cool a bit, cut it up like it's cake and eat the hell out of it.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Date: 2010-02-22 08:33 am (UTC)Ingredients: anything in your fridge you think would taste good with eggs. Bell peppers, mushrooms, onions, broccoli, leeks, tomatoes, spinach, asparagus, potatoes, seriously it doesn't matter. Sausage or bacon, something that will produce a lot of fat while cooking. Anywhere from five to eight eggs depending on the size of your baking pan and how much food you want to make.
Cut up all everything into similarly-sized pieces-- I go for a 1/4 to 1/2-inch dice usually.
Crank the oven up to 350-375F.
Fry up your bacon or sausage first. Set aside but leave the liquid fat in the skillet-- you shouldn't need any more oil than that. Leave the heat on medium-high and put in your vegetable ingredients according to how long they take to cook-- i.e. potatoes, broccoli, asparagus first, onions or peppers later, mushrooms or tomatoes or spinach last. (Actually potatoes should be boiled first before they go in the skillet, unless you use hash browns. Which I do because I'm lazy!) Season to taste. I'm a fan of rosemary and paprika and an ungodly amount of black pepper.
When everything is more or less cooked through, mix the bacon or sausage back in and spread it all evenly in the baking pan. Start beating eggs with a little bit of water-- about a tablespoon per two eggs. You want enough liquidy egg-water mixture to mostly cover all your other ingredients in the baking pan, about 1/2 to 3/4 inch thick. I always load up on vegetables and use just enough eggs to hold everything together because I don't actually love eggs that much, but you can make this recipe really heavy on the egg if you like.
Bake it until you can stick a fork in the middle and have it come out clean, which is about the same time that the edges get all golden-brown and crispy.
Let it cool a bit, cut it up like it's cake and eat the hell out of it.