No, that’s not a pizza, although I certainly don’t mind the occasional leftover pizza for breakfast. The frittata is just one more out of a thousand things you can do with some eggs and a few leftovers. Have a bunch of mushrooms that are about to turn? A sausage link you don’t know what to do with? Any assortment of leftover veggie and you my friend can make yourself an tasty breakfast that can easily be split into slices to serve company.
Unlike the omelette the frittata doesn’t require a lot of technique. The only thing you’re really worried about is getting the added ingredients cooked just through and then setting the egg base. Another item that is key is a pan that can go into the oven without the handle melting or catching on fire. A small cast iron skillet is best, or any pan with rounded edges will work well. This may not be the most traditional frittata, but it’s great in a pinch or when you’re too hung over to leave the house to pick up breakfast.
Ingredients for one (or two person snack):
4 thin asparagus cut diagonal
5-6 baby bella mushrooms sliced thick
about 2 knobs (Tbsp) of goat cheese or cream cheese
1 knob of butter
Kitchen Soundtrack: Doors – Riders On the Storm on repeat
Prep your ingredients and turn the broiler on. Your initial goal is to cook the ‘extras’ until just done making sure you season them like you would if they were served as stand alones.
Start with a knob of butter in the pan on medium heat until it melts. Toss in your mushrooms.When the mushrooms release their juices add the chopped asparagus.
NOTE: At first the mushrooms are going to absorb the butter and liquid. This may make you want to add more butter/oil. Resist this temptation since the absorption is only temporary. Soon the mushrooms are going to release their juices and you’ll have plenty of cooking liquid to saute your other veg.
Prep your cheese and egg mix. Be sure to season the eggs with a little salt/pepper. Pinch cayenne as well at this point.
Once veg is just barely cooked and ‘gus is still bright green turn the heat up to med-high and add your eggs. Once added, swirl the pan around a little and use your spatula to scrape the center to get a slightly scrambled base for your eggs to set around. Or you could just leave it to cook and set itself.Chop up your cheese if necessary and add. Cook for about 10 minutes swirling once or twice to help cook the runny eggs in the center. Your broiler is going to finish the job.
Slide pan under broiler for about 3-4 minutes until browned on top and the eggs start to rise. Remove from oven, loosen the fritta with a spatula and slide onto the plate.
Slice like a pizza and serve with a little salad on the side. Maybe some champene flutes with Pepto Bismol (only somewhat kidding).