Frittatas are a great way to use up chopped veggies and cooked meats in your fridge. That is what we did at the cottage this weekend. We used leftover chopped veggies from dinner the night before and a few strips of bacon from the previous breakfast. Sauteed up and cooked in some egg, they become a new dish that is great for breakfast, lunch or even dinner.
What you’ll need:
- 1 cup finely chopped vegetables (such as red onion, orange pepper, yellow zucchini, mushrooms, etc.)
- 2 tbsp olive oil
- 1/2 cup cooked meat (such as crumbled bacon, cubed ham, thinly sliced chicken)
- 8 eggs
- 2 tbsp cream or milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup grated cheese (such as cheddar, monterey jack, parmesan, asiago, feta, etc.)
In a large oven-proof frying pan, heat the olive oil on medium-high heat. Add in the vegetables and sautee for 5 minutes, or until they start to go soft.
This was my view out the cottage window. Garrett eating ketchup chips while he waits for breakfast. Whiskey watching Garrett and hoping for a dropped chip. This is cottage life.
In a large bowl, whisk eggs, cream and salt and pepper until all the eggs are thoroughly broken up and the mixture is smooth.
Pour egg mixture into pan over vegetables, stirring gently.
Reduce heat, cover and cook for 15 minutes or until it is almost set in the center. Meanwhile preheat the broiler.
Place the pan on a rack 6-8 inches below the broiler. Put the frittata under the broiler and cook until set and the top is browned, about 2-3 minutes. Watch constantly, as this can easily burn.
Remove from the oven and run a spatula along the edges to ease it off the pan. Gently slide onto a serving plate and cut into slices.
