By Kristy Horine
Yes, ladies and gentlemen, there is such a thing as a frittata. And, yes, it is edible. (Unless you horribly burn it while you get caught up on the latest and greatest post from the Inspired Prompt Crew, and then it isn’t. Edible, that is.)
As a writer, wife, homeschooling mom, chicken keeper, pet wrangler, ministry do-er, I find I have a lot on my plate. I also find that if my family wants a lot on their plates at the end of the day, I need to get creative with food.
Thus, the frittata.
The frittata seems to be an Italian dish that includes eggs. Since I am a chicken keeper, eggs are abundant. Since I am busy, ANYTHING that is edible is a candidate for inclusion in said frittata.
The following pics will take you from chopped up veggies, to a plated product.
- Preheat oven to 350. I use a cast iron skillet (8 inch) and throw it in the oven to preheat, too. (DO NOT spray or oil before throwing skillet in oven. Smoke. Alarms. Chaos. It’s bad. We are going for simple here.)
- Choose your ingredients. Since we are going for edible, I choose meats and veggies my family will actually eat. Some suggestions include: broccoli, tomatoes, asparagus, spinach, squash, bacon, diced ham, chicken. If your veggies or meat choices are especially wet – like the tomatoes or spinach if you use the frozen kind – dry, drain, or seed them. Nobody likes a soggy frittata. If you get to Friday or Saturday and have a few pieces of this, or a cup full of that, throw it in the frittata. Here, I have included squash, zucchini, and green and red tomatoes. (This is the end of the harvest season ingredient list!)
- Whip eggs and cream or milk. The number of eggs depends on the size of your pan AND how many ingredients you include. If you find you whip up too many eggs and your pan is about to overflow, scramble the remaining eggs to give to your picky five year old who refuses to eat anything that she cannot identify, and most things that she can identify for that matter. (Apparently our version of ‘whole food’ means segregated food)
4. Remove HOT pan from oven. (NOTE TO SELF: Use oven mit that was not accidentally laid down in a wet spot on counter!) Spray with cooking oil or run a stick of butter around sides and bottom of pan until coated. Toss in ingredients, pour egg mixture over top, sprinkle with your fav cheese.
5. Bake until center is set and cheese has turned a golden brown – about 30 minutes. I usually bake on a cookie sheet to avoid overflow messes. Do not panic if product rises in pan, but then deflates slightly when taken out of oven. This is normal.
6. Allow to cool in pan for about ten minutes. Plate and serve! (I serve with a slice of homemade sourdough bread, and sometimes a salad, depending on the number of veggies already in the frittata.)
Welcome to frittata bliss!
Writing Prompt: You’ve invited the new preacher and his wife over for dinner. They will arrive in ONE HOUR. You planned a frittata feast, but when you pull the egg carton out of the fridge, it is strangely light. Much to your distress, you find the carton contains only two eggs, thanks to your teenage son. You make him march straight to the neighbor’s house, carton in hand, to beg for eggs. He returns, white-faced and stuttering. What in the world just happened?