The Firm's Frittata

Ingredients

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  • 6 large eggs
  • 2 - 3 tablespoons fat free half & half creamer (or milk)
  • 1/2 cup green onions, finely chopped
  • 1/2 cup mushrooms (any variety), thinly sliced (or 1/2-1 cup fresh spinach or kale)
  • 1/4 - 1/2 cup cooked, cubed leftover red skinned potatoes (optional)
  • 1/3 cup or small handful fresh minced basil (or parsley)
  • 1/2 cup grated Parmesan or Pecorino Romano cheese divided (1/4 cup for mixture & 1/4 cup for topping), or to taste
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon freshly ground black pepper, or to taste

Directions

  • Whisk together eggs, half & half (or milk), 1/4 cup grated cheese and black pepper. Set aside.
  • Heat oil in a 10-inch ovenproof (no rubber handles) skillet over medium heat. Add green onions and cook, stirring until onions soften, about 2 minutes. Add mushrooms (or spinach/kale, if preferred), basil and continue cooking a few minutes longer.
  • Add to skillet the cooked, cubed new potatoes (if using), and stir together with other skillet ingredients a few minutes (until all potatoes are warmed throughout).
  • Add egg mixture; cook until eggs begin to set at edges. Using a spatula, lift cooked eggs and tilt pan so uncooked eggs flow from center to edges. Continue to cook until eggs are just softly set in center, about 3-4 minutes.
  • Sprinkle remaining 1/4 cup grated cheese over top and transfer skillet to 350 degree preheated oven or to a heated broiler. Broil just until eggs are set, no longer than 2-3 minutes. Do not overcook. Remove from oven.
  • Turn skillet over into a serving platter or plate and slice into wedges. Serve immediately. 

Yields:  3-4 servings.

 

Comments: This is an updated version of the Shiitake Mushroom and Basil Frittata recipe in the LegalEats cookbook. You can use whatever fresh or leftover veggies you want instead of the mushrooms. It's a great way to customize the frittata and use up any leftover veggies you may have. I often have fresh greens (such as spinach or kale) in the refrigerator and leftover potatoes in the freezer - all ingredients which make for a quick cooking weekday (meatless) dinner since eggs are not just for weekend brunch. If you need more servings, just increase the amount of eggs and veggies as the recipe is very forgiving and adapts well to your favorite ingredients. I prefer to season the frittata with grated cheese instead of salt. If you opt not to use grated cheese, just add a pinch of salt to taste.