FRITTATA!

AN ELEGANT, HEALTHFUL MEAL YOU CAN EVEN EAT EVEN ON A DIET!

My son Owen, whose birthday it is today, is on the Weight Watcher’s diet. He has lost 16-pounds. He is sticking to that diet. Really. Sticking. To that diet.

So here I am, the cook. I have a husband is very thin and needs to put on weight. My son needs to trim down. I’m fine. I have to cook for both of them which makes cooking dinner interesting. Weight Watcher’s has changed the way they calculate what you can or can’t eat since when I was on the diet, but Owen is very forthcoming about how many points for this, that, and the other thing.

One of the things he can eat are eggs. Good thing because he really likes eggs. So does Garry. I’m not an enthusiast but if you put stuff in it, I’m okay. Also, maybe because he is a he, he can eat potatoes.

INGREDIENTS

Vegetables including halved cherry tomatoes, a chopped onion, and bell pepper, plus some kind of leafy green vegetable — like spinach. Really you can use whatever vegetables you have available. I didn’t have a pepper, but I cut up a bunch of green onions and sliced a handful of snow peas along with a small onion and maybe a dozen cherry tomatoes.

6 eggs
1/3 cup cream or half & half or 1/4 whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
Grated cheese – we used sharp cheddar, but you can use any cheese you like including goat cheese, parmesan, mozzarella, etc.
Add other spices. You can include chile powder, garlic, zaatar or any spice you like with eggs.

2 tablespoons butter, melted for the pan

We have one 8-inch cast iron skillet in the house. I got rid of all the rest because they were too heavy, but this one is old, light and has a great finish. They recommend using a cast iron skillet (8 to 10 inches) if you have one, but any heavy skillet of that size that’s oven-safe will do the job.

If you don’t have a skillet in which you can bake, I don’t see any reason why you could not bake this in an equivalent-sized baking pan. You’d just have a square frittata rather than a round one.

For once, I remembered to take pictures!

COOKING DIRECTIONS

  1. Preheat the oven to 400F (260C).
  2. Whisk (or beat) eggs, salt, pepper and heavy or light cream, half & half, or whole milk until well-beaten. We used a stand mixer which gave me time to cut up the rest of the vegetables while the eggs were mixing
  3. Cut tomatoes in half. Chop bell peppers into small pieces. Cut up whatever other vegetable you are including
  4. Melt butter and coat the sides of the baking dish with it. (NOTE: I also sprayed the pan with canola oil because I hate when food sticks)
  5. Spread vegetables evenly on the bottom of the pan.
  6. Pour over the egg mixture.
  7. Spread cheese on top. We used a lot of cheese, but we really like cheese
  8. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.

I don’t actually know how long we cooked it. We just kept looking at it until it looked done, then took it out. Sorry, I didn’t time it.

I made a side dish of home fries because I thought eggs without anything else would leave everyone still hungry.

I’d never made this before, but I knew what it was. I thought the dish was Mexican, but I was assured it’s actually Italian. Whatever it is, it’s delicious. Basically, it’s a big baked omelet with vegetable. It was a nice change from beef or chicken or pork. It will also make a nice, light dinner when the weather finally warms up.

It came out very well and it looked just like the pictures in the cookbook. Obviously, you can cut down the amount if you are just two people. We made it for three people and there was enough left for a fourth.



Categories: Anecdote, Cooking, Food, Recipes

Tags: , , , , , , ,

19 replies

    • It was a great meal and much to my surprise, the leftover reheated well. I didn’t think egs would reheat, but I guess baked, they can be reheated. It’s a nice, versatile meal and everyone liked it, so I think I’ll add it as one night a week. At least we can still afford eggs!

      Liked by 1 person

  1. Love frittata!
    This sounds amazing! And happy birthday to owen! xoxo

    Like

  2. Fresh home-made Zaatar?? That must have been pure heaven. I use Penzey’s Zaatar. I ran out once and it wasn’t available online and so I tried McCormick’s version. It was a poor imitation, unworthy of the name Zaatar in my opinion.

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    • I use one that comes from Lebanon. I’ve thought of growing my own, but it would cost me tons more than just buying it from Amazon. But by the time I got through buying the plants, the pots and figuring out where to put them? Ordering it from Amazon is fine. The home grown stuff was WONDERFUL. It tasted so much better than any zaatar I’d ever had, before or since.

      Liked by 1 person

  3. Mouth-watering recipe Marilyn. Isn’t Za’atar amazing? I season scrambled tofu and veggies with it. Not sure if your household eats tofu but scrambled tofu is healthier than scrambled eggs. I adore your cooking posts.

    Like

    • Thank you. Tofu is one of the few foods I DON’T like. All my Chinese friends were sure if I just had it prepared differently, I’d like it, but it’s a texture thing. Anyway, I’m already old. Changing from eggs to tofu isn’t going to extend my life. I’m just glad I’m here.

      This was just such a nice, easy recipe that uses ingredients most of us already have available, I thought I’d pass it along. Really, it’s a big scrambled egg with cheese and vegetables. Also pretty inexpensive to feed four people and it tastes good.

      I used to know a woman who grew all the ingredients for Zaatar, but she passed on a few years ago. That fresh zaatar was REALLY amazing. I use it on a lot of things. It’s my favorite spice mix.

      Liked by 1 person

  4. I do something similar but instead of baking I start it off on the hob, moving the eggs around until the bottom sets, and then under the grill so the top half cooks. I may try baking instead, if I can find a suitable pan or dish 🙂

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    • I did a background check and this really started off as scrambled eggs with a heavy dose of parmesan cheese. It doesn’t have to be baked. You just need a really low range setting and probably a cover to do it on the top of the stove. Grilling it is a brilliant alternative.

      Baking makes it look “dressy.” In the end, though, it’s scrambled eggs with cheese and veggies. I thought it was a nice change from another meat meal — and it wouldn’t explode my son’s diet.

      Like

  5. I love these and haven’t made one in a while! Thank you for sharing! I like eggs from my head down to my legs!

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  6. That does look nice. Naomi and I both like eggs and we go through a lot of them. She’s trying to lose some weight for health reasons but doing it her own way with advice from a dietician. Eggs are one of the things she can eat a lot of too.
    I don’t think I have my cast iron frying pan any more but I could probably use a baking dish. Do you think it would work with skim milk? That’s what we usually have. Otherwise, I’d buy whole milk or cream especially. Most of the other things I’d normally have in the house anyway.

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    • I don’t think it would work with skim milk, but apparently it can work with yogurt. It needs something a little richer than skim. Even using whole milk, you have to use less liquid. In theory, I suppose you could make it without milk or cream at all, though I don’t know if it would bake the same way. Really, it’s scrambled eggs with cheese and vegetables and some people make it on the hob.

      Skim milk isn’t much good for cooking. It’s too thin. This calls for heavy cream, but I don’t ever have heavy cream in the house unless I’m making something special. I used half & half because we always have that in the house for coffee.

      I think a small square baking dish would work fine. Baking is baking. You’d just wind up with a square Frittata — easier to cut into pieces. It was a pretty good leftover, too. I reheated the leftovers later and it was still good. Anyway, it’s easy to make and inexpensive, but it looks “fancy.” Supposedly it’s a breakfast dish, but we don’t eat that much food in the morning.

      Liked by 1 person

      • We get cream when we need it. Naomi made scones the other week and thin cream doesn’t whip well so we got the heavy cream. I can do the same. It would be a good breakfast but I wouldn’t want to bake first thing so it would probably be a lunch dish for us or dinner if we added some potatoes or other veg. If I give it a try ,I’ll let you know how it goes. I don’t think you can buy half and half here, at least I’ve never seen it.

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        • It’s really easy to make. It’s basically thoroughly beaten eggs, cheese, and vegetable. Half-&-half is close to light cream in consistency and tastes very similarly, like slightly watered down heavy cream. I think you’ll find it shockingly easy. I was really surprised.

          Liked by 1 person

  7. Looks easy — and delicious — a combination I like!

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    • Really, it’s a fancy scrambled egg with cheese and vegetables. What I likes best is that it’s made from stuff I almost always have available and since it’s so flexible, if you don’t have one thing, you probably have something else you can substitute. Tasty, interesting, and not going to kill you with calories or fat.

      Like

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