Here is one of our favorite quick meals and a great way to use up farm fresh eggs and veggies. It's a frittata. Think "quiche" without the crust. Eggs, cheese, meat and veggies.
For this one, we began by cooking and browning and draining one pound of ground Italian sausage along with some chopped up asparagus pieces in a large, ovenproof skillet.
We had reserved the asparagus tips for later use and also sliced up some tomatoes to put on the top.
Whisk together 10 large eggs, 2 TBSP cream, salt, pepper, and some minced chives. This is the point you could add any spice/herb you like.
With the skillet over medium heat, pour in the egg mixture. Let it start to cook around the edges.
Lay the veggies on top, in this case the tomato slices we put on first...
...then we put the asparagus tips around the top of those. You can be as ornate or generic as you'd like. Leave it on the stove top just until it starts to set but still has some liquidity in the middle.
Pop it in the oven, 350 degrees for about 15 minutes, or until the eggs are almost fully cooked.
Remove from oven and top with 2 cups shredded cheese. Here we used an Italian blend. Pop back in the oven.
Cook for about 10 more minutes or until cheese is browned and bubbly.
Remove from oven. We slide it out of the pan and onto a cutting board, using a pizza cutter to cut into slices.
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| Sausage Tomato and Asparagus Frittata |
Serve and enjoy. This is a great dish to use up any veggies, herbs, meat, cheese, leftovers that you have on hand. It's wonderful hot and cheesy gooey but it also makes a great grab and go breakfast when it's cold from the fridge (i.e. next day leftovers).
To put a list of ingredients would be difficult because it's really just whatever you want to put in. The main ingredients are eggs, 8 to 10 are about average, depending on the size of your pan. The cream makes a bit softer texture, you can use milk as well. Then of course you just need a pound or so of meat plus assorted veggies, herbs, and seasonings. Lastly, 2 cups of shredded cheese for the top, whatever flavor you like best.
Enjoy!
Looks delicious.
ReplyDeleteCould also use leftover cooked chicken, diced up ham or any mixture of veggies and meat or even use left over baked potato. A person has a wide range of opitions making this.
I'm thinking about making individual Muffin-Tin Egg Frittatas; baking in 350 deg. oven and baking roughly for 20-25 minutes and freezing any left-overs.
Thanks 4 sharing the recipe
Thanks! Yep, ham is yummy in it. Any leftover works great. I love the idea of muffin tin versions, great idea. Thanks!!
DeleteSounds really good. I"m going to pin it so I remember.
ReplyDeleteThank you. Pin away!! :-)
Delete1st Man,
ReplyDeleteYour frittata's really look amazingly delicious!!
I will usually make a frittata with all my vegetable leftovers when cleaning the refrigerator. It surely makes for a great meal.
Glad we're not the only ones. Great leftover veggie meal of sure. No meat even required.
DeleteSounds very tasty. I have a small iron skillet and will pare this down for a smaller meal.
ReplyDeleteThis is easily scaled down. You just want the egg mixture to fill it up and that's it. Enjoy!
DeleteOh that looks good! I love making those with my fresh eggs too :)
ReplyDeleteThey are great for farm fresh eggs, especially when you have a ton coming every day, ha.
DeleteI wil have to try that as it looks so good. I have more eggs than I can use so that gives me something to make with them.
ReplyDeleteIt's a great way to use up those tongs of eggs you might have.
DeleteLooks delicious!! Found I had 3# Italian sausage in the frig over the weekend. Needless to say, I was surprised, then thought what am I going to do with all this meat. Well, Thank you for helping me out of this dilemma. Have a great day. M
ReplyDeleteHope you tried it and hope it came out/come out!
Deletelooks so good and i can hardly look at food right now after cooking all day. i always love a good frittata. i recently was making frittata sandwiches which are famous in umbria.
ReplyDeleteI could look at YOUR food all day long, even after cooking and eating, ha. Sandwiches? Love it!! ON some fresh baked bread, mmmm.....
DeleteOh my goodness - this looks sooo good - and beautiful too! I have some farm eggs that I need to use up. One of my cast iron skillets will be great for this. I’ve been canning the past week - batches of fig jam and pickled squash - so I need a quick and easy meal idea - thanks!
ReplyDeleteCast iron works GREAT. Canning? I bet you are busy, i know that's not easy, especially in this heat.
DeleteWow, that looks so good (and I just ate dinner!). Tell 2nd Man I want him to cook for me, haha. Janie
ReplyDeleteI will pass that along. Yes, this is his doing, all I did was take pictures, ha. Thank you.
DeleteFrittata is always a treat. I use milk rather than cream and no meat - but it is lovely. As you say hot or cold.
ReplyDeleteMilke is perfectly fine and no meat, we often have it like that as well. Thank you!
DeleteYum - looks wonderful. But 10 eggs???? AND cream. AND cheese.
ReplyDeleteHad a cholesterol test lately...? ;)
Ha, thank you! Yes, but think about it like this. We don't eat it all at one sitting of course. We sliced it into 8 slices...so with 10 eggs, that's not even 2 eggs per serving. With the 2 cups of cheese, that's only on average 1/4 cup per serving and the cream is only 2 TBSP total. We ate a slice with a salad so not bad at all. Then we had a slice for breakfast the next morning and some friends ate the rest. :-)
DeleteOMG wonderful!!! Like someone else said, I just ate too and now I'm hungry again.
ReplyDeleteAww, thanks for that. I will pass along the kind words to 2nd Man. :-)
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