So let's just start with a recipe that I have been making every week, shall we? It has the ease of a no-crust frittata, the moistness of quiche, all with the simplicity of an oven omelet.
I love this recipe for many reasons. It's easy, gluten free, very flexible, and can be made ahead. I often have moms and children over for brunch and its a cinch to whip up the night before, bake partway and then refrigerate till morning. Soon before our friends arrive, I bake it the rest of the way. There's no need to limit it to breakfast though, as it also makes a tasty dinner when paired with a soup or salad.
This is one of those recipes that is great for using up the little odds and ends that seem to gather in my fridge, like bits of meat, veggies, herbs and cheese.
Feel free to use less or more of any ingredient. Believe me, I really just throw this all together and it has always turned out delicious.
Empty the Fridge Frittata
- 1 tablespoon butter
- 8 to 12 eggs
- 1/2 cup to 1 cup sour cream, yogurt, or milk
- salt and pepper
- Cooked meat (optional) - bacon, ham, chicken, hamburger, sausage.. I've even used leftover roast beef
- Fresh veggies - red or green pepper, spinach, zucchini, tomato, onion (raw or sauteed)..
- Fresh herbs - basil, parsley
- Cheese - sharp or mild cheddar, mont jack, feta...
Grease a pie dish generously with butter.
In a separate bowl, beat eggs and dairy. Season and stir in desired additions.
Bake at 350 for 30 minutes to 1 hour, depending on how many eggs you used, or till set.
Serve warm. This recipe is even delicious cold.