Frittatas

Frittata: I’m not sure if this is an omelet or a giant pancake. Either way, it’s easier than you might think. And delicious. And low carb. They can be slipped out onto a serving plate and cut into wedges like a pizza, hot for breakfast; or cut into sticks and squares served at room temp for appetizers.

The basic procedure: Beat four eggs, adding ¼ tsp pepper and ½ tsp kosher salt. Saute something (see my faves below) in a non-stick skillet, pour the eggs over and cook until eggs are set. Sprinkle with cheese and broil until cheese melts. That’s pretty much it. One skillet full serves 3-4 people for breakfast. I’ve included some bread suggestions if you’re not counting carbs. Here are some of my faves:

Pizza-tata: Cover bottom of skillet with canola oil. Saute a few Tblsp each of finely chopped red and green peppers, diced pepperoni, and red onion, until veggies are soft. Pour in the 4 eggs. Place thin slices of tomato in one layer all over the top, sprinkle with dried or fresh oregano and add a few pepperoni slices. Cook until eggs are set, sprinkle with a 50-50 mozzarella-parmesan mixture and broil. Serve with fresh, warm bread sticks. (Feel free to use any of your favorite pizza toppings in place of or in addition to the pepperoni: black olives, mushrooms, sausage or beef crumbles, etc.)

Mushroom: In ¼ stick butter, saute ¾ cup of your favorite mushrooms (button, Portobello, babybellas, etc.), thinly sliced, with diced onion and garlic. Sprinkle with a little thyme and oregano. Pour the 4 eggs over and cook until set. Sprinkle with shredded Swiss cheese and broil until cheese melts. Toasted English muffins with honey make a nice side.

Taco-tata: Cover bottom of skillet with canola oil. Saute 2 Tblsp each diced onions, red & green peppers and 1 or 2 chopped jalopenos (or to taste). Stir in some leftover taco meat (up to one cup) or carnita and spread mixture evenly over the skillet. Pour in the 4 eggs, cook until set. Sprinkle with cheese. If desired, add a few dollops of refried beans. Broil to melt cheese, serve hot and pass the salsa and sour cream along with warmed tortillas. OR: cut two flour tortillas into strips, fry in batches in 1 inch hot oil and drain on paper towels.

French Onion: To ½ stick melted butter, add one small or medium onion, coarsely sliced, ¼ tsp dried thyme and one clove minced garlic. Sprinkle with ¾ tsp sugar, ¼ tsp beef granules and simmer, stirring occasionally, until onions are limp and slightly browned. Pour in the 4 eggs, scatter liberally with Texas toast croutons, and press them down into the eggs and onions. Cook until eggs are set, sprinkle with Swiss and broil. Since the croutons are in the dish, no need for toast on the side.

Ham & Broccoli: Cover bottom of skillet with canola. Saute 2 Tblsp each finely chopped celery and onion and ½ cup chopped, cooked broccoli. Stir in ½ cup cubed ham. Pour over the 4 eggs. Sprinkle with shredded Monterey Jack cheese and broil.

Seafood: In 3 Tblsp melted butter, sauté 2 Tblsp finely chopped onion and red pepper until soft. Add a mixture of shrimp, scallop and crabmeat to equal 1 cup and stir well to combine. Pour the four eggs over and cook til set. Sprinkle with parmesan cheese and broil.

Tomato-Basil: Cover bottom of skillet with canola. Pour in the 4 eggs. Arrange thin slices of tomato and fresh, uncut basil leaves. Sprinkle with a small amount of oregano, if desired. Cook until eggs are set. Sprinkle with Parmesan and broil. Corn bread muffins on the side.

Buffalo Chicken: To 4 Tblsp melted butter, add 4 Tblsp Louisiana hot sauce and ½ cup shredded chicken. Pour the 4 eggs over and dot with 4 oz cubed cream cheese and 4 oz crumbled blue cheese. Cook til eggs are set, sprinkle with shredded cheddar and broil. Garnish with freshly chopped celery, if desired. Sweet cinnamon rolls on the side and chilled tomato juice will help put out the fire.

Potato (Great for breakfast): Saute one large shredded potato (to equal about 1 ½ cup, raw or precooked, 3 Tblsp minced onion and 3 slices chopped bacon until raw potatoes are cooked. If using pre-cooked potatoes, add them after the bacon & veggies are cooked. Pour in the 4 eggs, cook til the eggs are set. Sprinkle with shredded 4-cheese mix and broil until cheese is melted. Serve with cinnamon toast.