We buy our eggs fresh from a farmer friend down the road. We’re always eating eggs; fried, scrambled, omeletified, in fried rice, etc. My favorite way, by far, is to use them in frittatas!
A frittata is kind of like an omelet but has the fixins throughout the eggy goodness instead of atop or inside. I call ’em garbagepail omelets because I’ll throw in whatever’s handy. Too much veggies to fit in last night’s skillet? Have a leftover slice of ham? Is that damned neighbor still smothering you in zucchini? Chop ’em up, throw ’em in. For those of you who have been
suffering through reading my blog for a while, you might have caught on to a recurring theme. Lotsa whatever combined creatively resulting in tasty vittles.
This frittata recipe is for four people and is cooked on a stove instead of in an oven. As is usual with my recipes, this recipe is merely a guide that gives methods and theories. If you want to add a little of everything, great! If you want to load it with six bell peppers, wonderful!
1 Small zucchini, diced
1 Small summer squash, diced
1 Small onion, sliced
1 Bell pepper, diced
1 Cup diced mushrooms
8 pieces crumbled bacon cooked to your preference
1/2 Cup diced ham
1/2 Can diced Spam
1 Cup shredded or grated cheese
2 Tablespoons Milk
Beat the hell out of the eggs and milk in a bowl or used quart yogurt container (Foxfur’s favorite). Add salt, pepper, etc to taste. I like to add 2 tablespoons of sweet chili sauce and a teaspoon of mirin. Add the cheese and beat well. Set aside.
If you’re using bacon, reserve some grease to saute the veggies in. Spam will provide a bit of grease as well though not as much. You won’t need to drain it.
When the meat is almost done, toss in the veggies (except mushrooms) and saute until crisp-tender. Add the mushies if you’re using them (you really should be…) and go for another 2 minutes.
Now beat the egg / cheese mixture once again and pour over the veggies somewhat evenly so the cheese is equitably distributed.
Slap a cover on the pan and let it go on medium heat for 8 to 10 minutes. You’ll have to figure out the heat and time that your stove works best at but unless you scorch the hell out of it, it won’t be a problem. We like the bottom of ours a bit past brown.
Here’s a peek at the tatas halfway through the thermal coagulation period:
You’ll notice I’m cooking on a hotplate. I actually do most of my cooking on it. Cooking on our electric range feels like I’m in a cave. I like cooking out on the island in our kitchen. I do the same for stir-fry cooking with a West Bend electric wok. Sometimes I’ll cook on an open fire in the front yard…
Once you no longer see any eggy goo on the top of your creation, it’s done!
Let it sit for 5 to 10 minutes, quarter it up with a spatula, and sling onto plates.
I made one yesterday morning with red, orange, and green peppers, red and Walla Walla onions, squash, zucchini, olives, fried potatoes, bacon, prosciutto, crab, and avocado. Oh hot damn!
Frittatas are good for breakfast, lunch, and dinner. They’re good at room temperature or cold from the fridge. I throw a coupe slices in a ziploc bag and carry ’em in my pack for a lunch on the trail. They’re great sandwiched between pancakes or waffles. They rock when topped with sour cream, ketchup, Tabasco sauce, more cheese, or any combination of the above.
This 4 egg frittata serves four people comfortably. I’ve never scaled it up as it’s just Sweetpea and I eatin’ on it. It should scale up just fine. Please let me know how it works out for you either as a 4 egg or an 18 egg monstrosity.