The Frittata
Frittatas. Savory. Delicious. Perfect for holiday family gatherings. Whether you make them bite size, muffin size, or in a pie dish, they are the perfect addition to any get together. (Side Note: Muffin size frittatas are a great quick breakfast or an on the go option you can make in advance. Zap ‘em in the microwave for thirty seconds and you are good to go!)
Confession time. I love a savory frittata. Actually, it was during my pregnancy with Lincoln Jude that I went from liking eggs to loving them. I CRAVED eggs while pregnant with the littlest Wynne and I have been all about those decadent joys of life ever since. {Fun Fact: I developed a new food love when I was pregnant with Hunter as well. I not only disliked, but loathed Asian food my entire life. Much to my mother’s, and then later husband’s, chagrin. Cue Hunter’s entrance into our lives, and well I think you know how this story ends. Spoiler, Asian food is now my jam!}
““Have an egg-cellent day. I hope it’s eggs-tra good.””
Even before my pregnancy cravings, eggs have sort of been a big deal in the Wynne household. My husband has always been the Saturday morning egg maker; something he does well. Sure all eggs are delicious, but my husband’s eggs are the perfect texture and the filling is always a thick golden morning award. His scrambled eggs are so soft and fluffy it’s ridiculous. (Excuse me while I wipe the drool off my chin.) His secret? The Food Lab. Lucky for me, my baby daddy enjoys cooking as well as finding ways to hone his craft. Kenji (the author of The Food Lab) serves as one of his biggest inspirations.
Really, being in the kitchen is a family affair in our home. My husband is the student. He enjoys following recipes and learning tips and tricks that can turn a simple meal into something decadent. I am the experimenter. A dash of this and a pinch of whatever sounds good and 9 times out of 10 we get something yummy. Hunter is the helper. He has enjoyed being in the kitchen and helping cook since he was a wee one. The jury is still out on Lincoln, but I bet we can get him involved!
Okay, back to the original topic of this post. The frittata. I used to think that cooking a frittata was intimidating. It seemed like you had to add certain ingredients and cook them a couple different ways (all without overcooking and ruining them). Over the years I have made several frittatas. I have followed the recipes. I have completed all the steps (Chopping veggies to the perfect frittata size, sautéing veggies, adding all the right cheeses, and then cooking them stove top first and finishing them in the oven.). By the time the frittatas are done we are all way past hangry, and it is more like brunch than breakfast. So I quit making them. Then, one Saturday I got a hankering for a frittata. I decided I would make it my way. I would add what sounded good (and whatever I had on hand) and keep it simple by skipping the stove top and going straight to the oven. To decrease cook time, I poured the egg mixture into a muffin pan and made a dozen personal size frittatas instead of one big one. The result? Quick & delicious frittatas. (Pop the left overs in the microwave, and thirty seconds later you get a yummy warm snack.)
I no longer view the frittata as an intimidating and time consuming endeavor. It is now an easy breakfast to throw together and have plenty of leftovers to reheat later. Y’all, don’t be afraid to add a pinch of this, a pour of that, and a good sprinkle of cheese (obviously), because these things are pretty forgiving. All you really need is a 400 degree oven and a timer.
Frittata Recipe (britt style)
Ingredients:
10 eggs
2 slices of deli ham (chopped)
frozen breakfast potatoes (I prefer the small squares)
shredded cheese (any cheese works)
chopped vegetable of choice (bell pepper, spinach, & asparagus are my go-to)
flour (1 tablespoon*)
whole milk (2-3 tablespoons*)
salt
pepper
½ tbs stick butter
cooking spray
* Can use less, but not more. I typically eyeball this step.
Preheat oven to 400° Fahrenheit. Melt butter in a non-stick pan and then add potatoes. (I use a medium size pan and fill the bottom.) Sprinkle with salt and pepper to taste. Cook on medium heat, stirring occasionally, until completely thawed and slightly golden. While potatoes are cooking, crack eggs into a large bowl. Salt, stir, and set aside. (I use a sprinkle of salt for every egg added.) Next, chop deli ham into small squares. (Option to add chopped ham to potato pan to caramelize ham. A not necessary, but tasty step.) Spray muffin tin with cooking spray. Add thin layer of potatoes to each compartment. Top with a sprinkle of ham, veggies (can omit this ingredient to make kid friendly), and cheese. (I use whatever shredded cheese I have on hand, but cheddar is my favorite. I will also mix cheeses if I have a few types.) Once the muffin tin is assembled, add a few sprinkles of flour to the eggs followed by a couple splashes of milk. (I add enough to create a creamy color when mixed.) Stir egg mixture, and then fill each compartment almost to the top with mixture. Cook 20-25 minutes or until whites have set on top.
Personal frittatas keep for a week in the fridge and reheat well. To reheat, zap frittata for thirty seconds in microwave or until warm.
If this post inspired you to make a frittata, leave me a comment. I’d love to hear that ya did! Happy Cooking.
XOXO