Summer is here and we are loving it! Along with Jen, we belong to a great CSA. This is our fourth year with them and our veggies have been awesome! We get a weekly share and sometimes due to a busy schedule or lack of planning on my part, I find myself with a crisper full of veggies that are about to expire and the prospect of a new box the next day. I have mastered the art of blanching and freezing some veggies for winter but sometimes I am in need of a quick dinner too. Enter a frittata. Are you familiar? Think quiche but without the crust. We call it Kitchen Sink Frittata because once you get the essentials down, you can put just about anything in one. And in our house we eat eggs for any meal so a slice is great for leftovers for lunch or breakfast later in the week. It is also great for packing picnics too as frittatas can be eaten warm or at room temp, summer bonus right? Here is our typical method.
Kitchen Sink Frittata
By Rob and Liza Atkinson
½ lb. meat (bacon, sausage, chorizo…)
A mix of veggies (potatoes, sweet potatoes, onion,broccoli, garlic, spinach…)
10 eggs (12 inch skillet) or 8 eggs (10 inch skillet)
1/3 cup heavy cream or milk, whatever you have on hand
½ -3/4 cup cheese (parma, goat, cheddar…)
Fresh herbs
Preheat oven to 400 degrees.
Saute up your chosen meat, remove from pan.
Saute your veggies in 2 TBSP olive oil. Season well with S&P. We start with the potatoes since they take the longest to cook. Add the garlic at the end so it doesn’t burn. Wilt in spinach or other greens at the end too.
Whisk eggs and cream or milk until a bit frothy. Season well with S&P.
Stir in cheese of choice and any fresh herbs you are using.
Add meat back to the pan and add another TBSP of olive oil. This extra fat here will ensure that your eggs don’t stick when you turn the frittata out.
Pour in egg mixture. Help eggs get down into all crevices of pan.
Cook on medium for a few minutes until the eggs begin to set.
Transfer to oven for 10-12 minutes.
Turn oven to broil for 5 more minutes or until browned to your liking
Let cool a bit before you turn out and serve.
Some combinations we really like:
New potatoes, prosciutto, parma and basil.
Sweet potatoes, chorizo, goat cheese and thyme.
Bacon, broccoli, cheddar.
The combo’s are endless.
Any combinations you love?
{ 2 comments… read them below or add one }
This is an “I’ve never made a frittata” question… Do I really need the cheese? Or will it hold together nicely without it? Ideas for a substitute? Oh…and do I need whole milk or cream or can I use rice milk?
I think you could absolutely skip the cheese. And try it with rice milk or even water, it is just to thin out the eggs I think. Let me know how it turns out. Good luck.