What's a frittata, you might ask? Well, it's similar to a quiche, but less buttery-milky. It's like a baked omelette, which means you just whip the eggs and ingredients together and let your oven do the work.
Here's what you'll need:
- 6-8 eggs
- 4 potatoes, cooked
- 1/2 cup of shredded cheddar plus more for the topping
- Chopped tomatoes, 1 small onion,2 cloves garlic, 1 bell pepper, spinach, mushrooms--whatever veggies you have on hand (or meats too)
- salt and pepper
- a few teaspoons of butter (I used Smart Balance 50/50 Omega 3 Butter blend)
- fresh herbs (I used chives, basil, parsley and oregano)
- bread crumbs
In a pan, saute the vegetables in a little oil or butter, starting with the onion and garlic, then adding the peppers and tomatoes.
You want to make sure most of the water cooks off the veggies so that the eggs aren't watery. Here's mine when most of the liquid is gone.
Let this mixture cool a bit, then beat the eggs. You can add a splash of milk if you'd like. Add the shredded cheddar, then the cooled veggies and pour over the potatoes. Top with more shredded cheese (I added Parmesan too) and a light handful of bread crumbs. Bake at 375 for 40 minutes or until the eggs are set. I stuck it under the broiler for a few minutes before serving so that the top would get nice and crunchy.
Serve with a salad and maybe even a glass of white wine. Enjoy!