Frittata!


A simple, quick, cheap vegetarian dinner Bill and I enjoy is a frittata. (It also makes a great breakfast, either at home or when camping.)

Frittata for Two

Mix together six happy eggs, a splash of milk (or rice milk if you’re allergic to dairy), salt and pepper.

Heat a few tablespoons of olive oil in a large skillet until very hot. Add egg mixture and cook on medium heat. When edges begin to solidify, gently lift them up and let uncooked egg mixture slide underneath. Keep doing this in order to cook the eggs and prevent the frittata from sticking to the pan.

Add some herbs, such as rosemary.

Then cover with shredded cheese. (We used a Greek cheese due to Bill’s allergy to cow milk products.) Remove from heat and cover with a lid until set.

Then broil for a minute or two (watching carefully) on low heat. Cut frittata in two.

Serve with fried potatoes and onions, grilled baguette, and a side salad.

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4 responses to “Frittata!

  1. Yumm…have to try this one. Nice pix too.

  2. I was amazed at frittata-making when I first looked into it, last year. How easy it is, and how many tweaks and variations there are.

    Thanks for the Greek cheese idea – going to try that next.

    The fast broiling bit is really good.

    PS: Steve Taylor pointed me to your blog. Good stuff!

    • Thanks for your comment, Bryan! Let me know what other frittata variations you come up with. Even better, send photos and I’ll post yours!
      (That Steve Taylor–he sure is a networker! 🙂

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