A quick story before we begin: For a good long bit I’ve had blog posts I’ve wanted to write in my head, and then I don’t write them because my photography abilities are about negative 17.
But here’s the deal…..I bought a fancy used DSLR camera. I tried learning. I didn’t enjoy it and I wasn’t very good at it. So, I sold it. The end.
So, the frittata! My new favorite go-to meal. I have to write about the frittata even though my pictures don’t do it justice. (See story above.) Do you know about frittatas? They are basically a crustless quiche and they’re perfect for using up veggies or leftover meat or whatever else you need to use up and get dinner on the table quick. I like these instructions for ideas about what to include in your frittata, but the basic gist is this:
1. In an oven proof skillet (cast iron if ya got it), saute your veggies on medium heat. For the picture above, I used onion, mushrooms, and spinach. Salt liberally.
2. When veggies are soft, entirely cover them with shredded cheese.
3. When cheese has melted, whisk 9 eggs with a tablespoon of milk or half and half. Pour over cheese and veggies.
4. When eggs begin to set around the edges, transfer to 400 degree oven for 8-10 minutes. Take out of oven and let rest for 5 or so minutes before cutting. Done!
I have three kiddos. One of them devours this dish heartily with much praise for the chef, asking for seconds. One child eats one serving without a lot of excitement, but eats it nonetheless. And one scrapes off the egg and cheese layer, leaving the vegetables on the plate. 2 out of 3 ain’t bad people.