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My standard frittata
Nov. 26th, 2020 01:14 pma splash of veg oil
3-5 mushrooms, diced
1 medium onion, diced
1 bell pepper, diced
5-8 slices ham, diced
1-2 handfuls spinach
3-5 eggs, beaten
a splash of milk (2 tablespoons?)
1 tablespoon flour (optional)
1-2 slices cheese: cheddar is optimal
salsa (optional)
sour cream (optional)
Beat the eggs. Add milk, mix in. Add flour, mix in.
Cook the mushrooms, onions, bell peppers, ham, and spinach - adding to pan in that order. Put into small casserole dish.
Pour eggs into casserole dish over the veggies.
Put cheese slices on top.
Bake at 150 C for 15-20 min, until eggs are cooked and cheese is toasty.
Serve with salsa and/or sour cream.
It also works without the milk, the eggs are just less creamy. Flour makes it hold together better.
It all started when I was trying to make omelets, but wasn't coordinated enough to flip the egg pancake, and also it seemed unnecessarily complex to have to cook the veggies separately and then move them out of the pan to put the eggs in and then put the veggies back. So I would just pour the eggs directly on top of the veggies, which I learned was called a frittata. I was still rarely able to get the eggs right - usually they'd be brown on the bottom and undercooked at the top, even if I tried to cut it up halfway through and flip things over. Then one day someone mentioned that frittatas are often baked. Suddenly my egg cooking troubles were over...
3-5 mushrooms, diced
1 medium onion, diced
1 bell pepper, diced
5-8 slices ham, diced
1-2 handfuls spinach
3-5 eggs, beaten
a splash of milk (2 tablespoons?)
1 tablespoon flour (optional)
1-2 slices cheese: cheddar is optimal
salsa (optional)
sour cream (optional)
Beat the eggs. Add milk, mix in. Add flour, mix in.
Cook the mushrooms, onions, bell peppers, ham, and spinach - adding to pan in that order. Put into small casserole dish.
Pour eggs into casserole dish over the veggies.
Put cheese slices on top.
Bake at 150 C for 15-20 min, until eggs are cooked and cheese is toasty.
Serve with salsa and/or sour cream.
It also works without the milk, the eggs are just less creamy. Flour makes it hold together better.
It all started when I was trying to make omelets, but wasn't coordinated enough to flip the egg pancake, and also it seemed unnecessarily complex to have to cook the veggies separately and then move them out of the pan to put the eggs in and then put the veggies back. So I would just pour the eggs directly on top of the veggies, which I learned was called a frittata. I was still rarely able to get the eggs right - usually they'd be brown on the bottom and undercooked at the top, even if I tried to cut it up halfway through and flip things over. Then one day someone mentioned that frittatas are often baked. Suddenly my egg cooking troubles were over...
