Saturday, April 17, 2010

Frittata Sorta

This recipe makes a huge batch.

2 - 3 slices bacon chopped, browned, drained
1 onion chopped fine
6 - 12 crimini mushrooms chopped
1 cup artichoke hearts (we use marinated ones) chopped
1/2 cup dried tomato
Steamed potato cubes -- 1 - 2 cups
1 1/2 cup broccoli florets
spinach -- be generous
cheese slices to cover the top. I use sharp cheddar but any good cheese will work.

18 eggs
1 cup milk
3 TBSP flour

You will need a big pan; mine is a 12 in. skillet and this pretty much fills it.

Brown the bacon and drain off most of the fat. Brown the onion and mushrooms. Add the tomato, artichoke hearts and cook them till the tomato begins to soften -- just a few minutes.

Then add the potato, broccoli and spinach. Let those sit in the pan while you prepare the eggs.

Beat the eggs and milk thoroughly with the flour. Mix into the pan and bake at 365° for about 35 - 45 minutes. It is done when a knife inserted comes out clean.

You can add any number of other things to this. Garlic and fresh herbs are nice. Ham, sausage or chicken blends in well. Chopped mild red chiles are good or you can use bell peppers. Grated carrot, celery, frozen mixed veggies ... there are really no limits on what you can put into this.


Deb said...

I SO wish I could eat eggs! Maybe if I put the stuff on rice or something... As usual, an excellent recipe, Anne.

Anne said...

Thanks Debbi! I can't stand eggs but R. loves them. He takes one of these to work and eats most of it on the 48 hour shift.