Thursday, April 13, 2017

Frittata - It's What's for Dinner?




The Frittata is beginning to show up more often upon our daily menu. Not only the breakfast menu, lunch, as well as dinner.  Filling, quick, also unique depending upon what you add to the base can change it's taste dramatically.  The Frittata base is milk, and egg; I use one ounce of milk to each egg.  Simple.  The other ingredients are left to; what's in the fridge, or your imagination.  Cranberries, apple, spinach, basil, thyme, marjoram, dill, potato, carrots, ham, turkey, sausage, even shrimp are the usual suspects at GDC.  Once I wandered south of the border with a bit of pulled pork, potato, chili powder, cumin, and fresh cilantro!  It's a wonderful, quick, bit of tasty fare. 




Our green, Pyrex, depression glass luncheon plates, chosen at a tag sale by my Grandmother, then gifted to us 30 years later by my cousin. They are a treasure -


Dinner here at the cottage is getting light, we've been on a calorie count.  When you count calories, you don't want to trade taste.  After spending most of the day painting Sybi white, dinner wasn't something I was passionate about.  I decided on a Frittata, along with a left over dinner roll sliced, then toasted for a total calorie count of 278.  I know?!




Ingredients:

3 eggs
3 ounces fat free milk
1/2 cup smoked gouda chopped
1/2 cup honey roasted pork chopped
1 teaspoon Tony Chachere's Creole Seasoning



Incidentals:

Skillet - suitable for the oven
One sheet of parchment paper


Method:


In a mixing bowl whisk the eggs until well beaten. Add milk, then whisk to incorporate.






Add the remaining ingredients, then mix with a fork to incorporate.







Prepare your skillet by laying a piece of parchment over the top.  This will allow the Frittata to cook within the parchment, rather than your skillet, making clean up simple.




Pour the Frittata on to the parchment lined skillet center, the weight of the mixture will even out, disbursing about the pan. 




Place the pan in the oven, and bake for 20 minutes, at 350 degrees, or until the center is cooked through.




My simple, basic recipe; one ounce of milk per each egg.  Dinner for two is usually a three egg Frittata.  As you add eggs, increase your meat, and or cheese content ratio; for example six eggs one cup of cheese, also meat.  The Frittata pairs well with fresh fruit, side salad, or crusty bread. 




The parchment lined skilled, is my trick for simple, and easy clean up.  Remove, then toss the parchment, a quick rinse of your skillet - done. 




Be as bold as your imagination with this simple recipe, think of it as your "blank canvas".  Stop back by and lend me your successful ingredient pairings.  Breakfast, lunch, or dinner, the Frittata is a warm, quick, easy way to serve a little love.


Until next time, wishing you all the best -









 





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