Frittata Mangiata

I love frittatas! It's one of my go-to dishes for both breakfast and dinner. The beauty of them is that you can cobble together any leftovers you might have in the house, put them in your omelette pan along with some onions and garlic, surround them with a scrambled egg and within a few minutes, you have a flavorful melange ready to be heartily consumed.

Here's some pictures of some fritattas I've made over the years:

A Homefry, Onion, Chilli and Cheddar Cheese Frittata - Oh, My!

A London Broil, Onion and Pepper Jack Cheese Frittata with Toast Ponts slathered in Horseradish Spread and Sriracha Sauce. (no, those are not the utensils I use to eat this with.)

A Hello Kitty Fritatta made with baby spinach, onions, garlic and shredded parmesan cheese. The whiskers are brown and serve sausages, I would have added more for HK authenticity but I'm regulating my calorie intake these days. Also, homemade toast with a schmear of white fish.

So, as you can see, you can go in a variety of ways with a frittata. The one that I'll show you was one that I put together since my recent commitment to keeping track of my caloric intake. It never the less, tasted great.

Here's the ingredients:

From L to R: green peppers, chopped yellow onion, two chicken nuggets - finely diced, two brown and serve sausages - finely diced, cooked frozen corn, cooked frozen spinach, three cloves of garlic - smashed and finely chopped. In the background, one egg, prior to scrambling and grated pecorino romano cheese (not pictured).

Here's the recipe:

Hardware:

• 10" non-stick omelet pan
• lid for pan, preferably glass (so you can see the frittata without lifting the lid)
• thin spatula (see hardware)
• small bowl
• fork
• cutting board
• 6"-7" chef's knife

Ingredients:

• 1/4 cup diced green pepper
• 1/4 cup diced yellow onion
• 1/4 cup cooked yellow corn
• 1/4 cup cooked chopped spinach
• 2 chicken nuggets diced
• 2 brown and serve sausages diced
• 3 cloves of garlic finely chopped
• 1 large egg, scrambled
• salt and pepper to taste
• 2 tbsp grated pecorino romano cheese
• Frank's Red Hot sauce to taste

Here's what you do:

1. prepare the ingredients as per description
2. heat pan over moderate-low heat for approx 1 minute.
3. add 1 tbsp of olive oil to the pan
4. add the onions and peppers to the pan and season with salt. Saute' until onions are sweating.
5. add the garlic and saute' for another minute
6. add the spinach and corn, stir to incorporate all of the ingredients
7. add the meat and stir yet again. season with salt and pepper
8. let mixture simmer in pan, stirring occasionally for approx. three minutes to get pan up to egg scrambling heat.
9. If needed, add oil to the pan so that the eggs don't stick once they're in the pan
10. add the eggs, evenly distributing over the entire mixture. If you miss a spot, just nudge some of the uncongealed egg over to fill.
11. once the entire mixture is incorporated with the eggs and the eggs start to congeal, lower the heat and cover the pan with a lid.
12. Let the mixture sit in the pan for at least 2 minutes. Check from time to time to see how it's doing. 
13. Once the egg's have completely cooked, it's time to plate this bad boy!
14. Slide the frittata onto a plate and sprinkle the grated cheese on top. 
    NOTE: you may have to release the frittata from the pan with a spatula by pressing down under the frittata toward the middle, repeating around the perimeter.

Here's the resultant delicacy:

This actually is pretty healthy too!

One of the great things about this kind of dish is that it can be customized to suit your kid's tastes and diet. Also, if you use a bigger pan (requiring more ingredients and more eggs, BTW) you can cut it up like a pizza and serve slices.

Whatever size you make it, this versatile wonder is definitely a must-have in the Single Parent Recipe Book.

Downloadable Recipe:

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