Sunday, December 26, 2010

My Weekend Breakfast Oven Frittata



Frittata is an Italian style omelet which can be cooked on the stove top or baked in the oven (or both), and to which several ingredients can be added either before adding the eggs or with the eggs (not after, like a traditional French omelet). It is not served folded like a traditional French omelet, but rather cut into slices, almost like a pizza.

Making a frittata for your weekend breakfast is easy and, in a way, special, too. You can start preparing breakfast by putting together your frittata first; just pop it in the oven; and you can prepare the rest of the breakfast table while it bakes.

The ingredient combination in this recipe happens to be my daughter's favorite, so far our guests for breakfast also liked it; but you can most definitely create your own favorite combination, I just think it is important to put together a balanced mix of a cheese, a meat/protein (I would prefer deli meats), a veggie and a herb/spice.


Ingredients: (Serves 2-4)

  • 4 large eggs
  • 1/2 cup shredded mozzarella cheese
  • 1 cubanelle pepper, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 cup cured dried beef strips (bastourma), cut or torn into pieces
  • Sprinkle of salt
  • Sprinkle of ground black pepper
  • No-stick cooking spray (or melted butter to coat the skillet)
  
Directions: 
  • Preheat the oven to 350 F.
  • Crack the eggs into a bowl. Add the rest of the ingredients and beat to mix.
  • Spray an ovenproof 10-inch skillet with no-stick cooking spray. Pour egg mixture into the skillet. Bake in the oven for 15 minutes or until a knife inserted near the center comes out clean.

Additional points:

  • If you use more eggs (to feed more people) or use a narrower skillet (which will give you a thicker, fluffier omelet, if that's what you prefer), the baking time will be longer; therefore always check the doneness by inserting a knife into the frittata (start checking after 15 minutes).
  • The ingredients I used for above recipe did not need to be pre-cooked. But if you use a type of meat or vegetable that will not be cooked in the same time the eggs cook through, then you should definitely use pre-cooked meats and veggies. You can first cook/saute the meat and veggies in the pan, then add the egg-cheese-spice/herb mixture to the pan and put it in the oven. This recipe is actually a great way to use up bits of leftovers.

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