Quick and Easy Frittata

I just have to be honest.  I’m not a huge breakfast person.  I don’t like scrambled eggs.  Pancakes really aren’t always my thing (unless loaded with fruit).  Maple syrup is gross-especially the fake stuff.  So, when I find a breakfast recipe that I actually like I have to sing like a bird! 

I always see these awesome frittata recipes on food network, Rachael Ray, or in cook books.  But, as I’ve said, I don’t like scrambled eggs.  Frittata is primarily egg–so I’ve never tried it; Until now. 

A frittata is so simple and so versatile.  A frittata could be served for breakfast, lunch, or dinner and would make the perfect brunch plate!  I put in potatoes, green onions and cheddar cheese because that’s what I had on hand.  You can, however, put whatever you like in it.  Imagine all kinds of veggies, a Mediterranean Frittata , a Mexican Frittata with chorizo and bell peppers (hot peppers if you like) and salsa on the side, or a “Steak and Potatoes Frittata.”  YUM!  Take whatever you have in your fridge and get creative!  Here’s what I did:

Ingredients:
5-6 Eggs
Shredded Cheddar Cheese
Milk
2-3 TB Sour Cream
Cooked, chopped bacon (optional)

5-6 Red Potatoes (peeled & cubed)
Green onions sliced
Olive Oil
Salt & Pepper to taste

Oven-safe non-stick skillet**

1.  Preheat oven to 350.
2.  Toss potatoes, green onions, olive oil, and S&P into a skillet.  My skillet was 10″.  Make sure that you have plenty of potatoes to cover the bottom of the skillet.
3.  In a mixing bowl, combine the eggs, milk & cheese.  I just eyeballed the amounts of the milk, cheese, bacon (if you choose) and sour cream.  I’m not a big egg fan, so the milk helps to keep the egg lighter and fluffier.
4.  After the potatoes & onions are soft, pour out any excess olive oil. 
5.  Pour the egg mixture over the potatoes & onions. 
6.  Put the pan in the oven for 15 minutes or until light, fluffy, but cooked.
7.  You can choose to slide the fritatta out of the pan or invert it onto a serving dish.  I inverted it onto a round, white serving dish. 
8.  Slice into pieces like a pizza and garnish with a little dollop of sour cream, green onion, cheese, and quartered grape tomatoes.  Feel free to toss on some chopped up, crunchy bacon too!

This produces 8 small servings.

**If you don’t have an oven-safe non-stick skillet, then you can cook this over low to medium heat stove-top.  Just keep your eyes on it so it doesn’t burn on the bottom.  I use the Pampered Chef executive cookware.  I LOVE it and my frittata slides right out of the pan!  YUM! 🙂

Good luck!  Be creative!

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Mother’s Day German Apple Pancakes

I’m not a huge pancake fan.  In fact, I’m pretty picky about my pancakes and tend to eat them primarily with fruit if I eat them at all.  This pancake, however, is not pancake-y at all!  It is much more egg-y like a crepe, but thicker.  It is SO good and SO easy to make! 🙂  This is Josh’s Aunt Lila’s recipe!  Enjoy! **I made a 1/2 batch that was just right for 2 people.  I will put the full recipe at the bottom that would include the full batch.**

Peel, core, and slice 2 large Granny Smith Apples and place them in the bottom of a greased, square baking dish.

In a small mixing bowl, mix 1/4 cup and 2 TB of flour, 1/4 cup and 2TB of milk, 1/2 tsp of salt, and 2 eggs.

It will look similar to really thin pancake batter…

Pour the batter over the top of the apples.

Sprinkle the top with cinnamon, sugar and 1 TB of butter (all cut up)

Bake in a preheated oven at 450 for 20-25 minutes.

Serve warm! 🙂

Full recipe:

4 Granny Smith apples- peeled, cored, sliced
3/4 cup flour
3/4 cup milk
1 tsp. salt
4 eggs
2 Tbsp. butter
sugar & cinnamon to sprinkle

**If you like, you can add nutmeg.  Some people LOVE nutmeg and it would be just fine with or without a sprinkle of it! 🙂


450 degrees, 20-25 minutes in 9 x 13 baking dish