Monday, monday. Wahhh. How was your weekend? Did you do fun weekend things like go to BBQs and drink summery drinks and spend lots of time outside? I ripped apart my front yard and threw away all of the dead leaves and branches and even gave all of the perennials a hair cut. I think they liked it. BUT, before all of that, I made this frittata!
It came out really good, and I was actually surprised because this is my first one! I worked really hard to perfect the omelette flip over the winter (there were many casualties and even more obscenities in my kitchen) and now that I’ve got that down, my next egg goal is the frittata, which is actually WAY easier I think. Easier because there’s no flipping of runny eggs, and dropping them all over the floor and your slippers and your pajamas.
Have you guys heard of these Green Pans? I’m late to the party as usual but they are awesome! It’s a healthy non-stick pan and its oven safe at up to 550 degrees. It makes for EGGcellant (are we still friends?) frittata making. I’m not one for non-stick pans but this is THE one to have.
So I put spinach, fresh mozz and lots of sauteed onions in mine but you could put pretty much anything inside yours. Bacon? All of the veggies? More bacon? Really anything you’re feelin’ could become a frittata. You could even make a Mexican or Asian themed one depending on what flavors you include. I had some spinach and onions getting ready to kick the bucket so that’s where this guy came from.
And the best part- its all made in one pan! Doitdoitdoit.
- 5 eggs
- ¼ half and half
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup spinach, chopped
- 2 onions, slices
- 2 roasted red peppers, diced
- ½ cup fresh mozzarella (patted dry with a paper towel)
- more salt and pepper to finish
- Add two tablespoons of olive oil to a non-stick and oven safe skillet
- Add onions, salt and pepper to skillet
- Sautee until golden
- While onions are sauteing, scramble your eggs, half and half and salt and pepper together
- Add spinach to the onions, let it wilt down for a minute or two
- Add egg mixture to the skillet, give it a little shake so that the eggs get under all the veggies
- Arrange the roasted red peppers and the fresh mozz on top
- Place in a 350 degree over for 5-10 minutes or until the eggs in the center of the pan are no longer jiggly when shook.