A frittata is similar to an omelet but I find them easier. No folding! This one is a “use what’s on hand” combination. Use your imagination and throw in whatever you like… veggies, cheese, meat, spices.
They’re great for breakfast, brunch or Breakfast-for-Dinner nights.
- 8 eggs
- 1/2 cup to 1 cup cream or half-and-half
- Sun Dried Tomatoes
- Green Onions
- Parmesan Cheese
- Feta Cheese
- Red Bell Pepper
- Fresh Basil
Dice about half of a red bell pepper.
Slice two or three green onions.
Grate Parmesan, maybe half a cup.
This is what you’ll be dumping in with the eggs: red bell pepper, green onion, a handful of chopped sundried tomatoes, half a cup or so crumbled feta cheese, a few torn basil leaves.
Crack eggs into bowl and add cream.
Season with black pepper and a bit of salt.
Whisk until well-blended.
Add everything else and stir well.
In an ovenproof non-stick skillet, melt a couple of tablespoons of butter over medium heat. Tilt the pan until the butter is spread evenly.
Pour in egg mixture and just let it cook for a few minutes without stirring.
As the edges begin to harden, carefully lift the edges and let the egg run underneath. Tilt the pan a bit if you need to. Go around the pan, lifting and letting the egg run under until there’s not much liquid left.
The top will still be runny.
Move the skillet to the oven and broil at about 400 just until the egg is set.
Serve straight from the skillet. Carefully cut into wedges and enjoy!