you oughta make a frittata




A quick story before we begin: For a good long bit I’ve had blog posts I’ve wanted to write in my head, and then I don’t write them because my photography abilities are about negative 17.

But here’s the deal…..I bought a fancy used DSLR camera.  I tried learning.  I didn’t enjoy it and I wasn’t very good at it.  So, I sold it.  The end.

So, the frittata! My new favorite go-to meal.   I have to write about the frittata even though my pictures don’t do it justice. (See story above.)  Do you know about frittatas? They are basically a crustless quiche and they’re perfect for using up veggies or leftover meat or whatever else you need to use up and get dinner on the table quick.  I like these instructions for ideas about what to include in your frittata, but the basic gist is this:

1.  In an oven proof skillet (cast iron if ya got it), saute your veggies on medium heat. For the picture above, I used onion, mushrooms, and spinach.  Salt liberally.

2. When veggies are soft, entirely cover them with shredded cheese.

3. When cheese has melted, whisk 9 eggs with a tablespoon of milk or half and half. Pour over cheese and veggies.

4. When eggs begin to set around the edges, transfer to 400 degree oven for 8-10 minutes.  Take out of oven and let rest for 5 or so minutes before cutting.  Done!


I have three kiddos.  One of them devours this dish heartily with much praise for the chef, asking for seconds. One child eats one serving without a lot of excitement, but eats it nonetheless.  And one scrapes off the egg and cheese layer, leaving the vegetables on the plate.  2 out of 3 ain’t bad people.


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