I often think I should go on the TV show Chopped because my most successful dishes usually happen when I don’t have a clue what I’m doing. Such is the case with this frittata. I was going to make quiche but I didn’t know the difference between a frittata and a quiche until a few seconds ago. So, we gotta frittata. Heh.
This is a very basic recipe that you can mold into whatever type of frittata you want just by changing the meat, veggies, and (optional) cheese. I used ham, spinach, and cheddar this first time around. Next time I’m going to try using some finely chopped chicken liver so we have a quick and easy way to get organ meats in our diet.
You can make this frittata ahead of time and eat a serving each day for a quick, nutritious breakfast or lunch. If you make any variations that turn out well, I’d love to hear about it in the comments below!
Recipe: Meat and Veggie Frittata
- 6 eggs, beaten
- 2 tbsp butter
- 1 small onion, chopped
- 4 oz meat of choice, chopped
- 1 cup veggies of choice, chopped into small pieces
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper
- optional: 1/2 cup grated cheese of choice
- Melt the butter in a 10 inch sauté pan.
- Sauté the onions and vegetables until just tender.
- Turn the heat down to med-low and add the eggs, cheese, salt, pepper, and herbs.
- Stir briefly to distribute the meat, veggies and cheese throughout the eggs.
- Let cook for 60-90 seconds until the bottom starts to set.
- Move the pan to the oven and turn the broiler on low.
- Let broil for 3-4 minutes or until the frittata has a spongy texture.
- Slice like a pizza and serve.