A Southern Grace: frittayta, frittahta

May 26, 2015

frittayta, frittahta

Yum

Frittata is one of those words that always requires me to use my brain to spell. Focaccia is another one. I'm never quite sure if the double letters come first or last.


That's certainly no reason not to make either one, and often! The humble and often overlooked frittata is one of my favorite easy suppers. It's easily adaptable to what you have on hand and can be in the oven in less than five minutes, depending on what prep work needs to be done. On this particular evening, I had some caramelized onions already waiting for me (leftovers from my baked spaghetti!), a jar of roasted red peppers, some bacon from the weekend, cilantro from the garden (hurrah!), and plenty of cheese, so my egg bake didn't really require much thought.


What follows is the recipe I used, and while it came out perfectly and tasted wonderful, some changes would and should be made if you vary the add-ins too much. Adding watery ingredients like tomatoes, using a less greasy meat or no meat at all, or replacing milk with half-and-half or cream will change things. For these reasons and more (type of dish, size of eggs, vigor of mixing, et cetera, and et cetera), I submit that no two frittatas are ever the same. I like it like that.

Fritatta Frittata
Serves 2-3
Ingredients:
  • 1/2 onion, chopped or thinly sliced
  • 1/4 cup roasted red peppers, chopped and blotted dry
  • 1/4 cup cilantro leaves, chopped
  • 3-4 pieces bacon, cooked crispy and coarsely chopped
  • 1/2-1 cup gouda, jack, or provolone cheese, shredded
  • 4 eggs, beaten
  • 1-3/4 cups milk
  • 1/2 teaspoon dried mustard
  • Salt and pepper to taste
  • Pinch nutmeg
Directions:
Preheat oven to 350 degrees F. Spray a 9- or 10-inch pie pan with nonstick spray.
In a medium skillet, melt the butter over medium heat.
Saute the onion until lightly browned and very aromatic, about 7 minutes.
Sprinkle the sauteed onions, roasted red peppers, chopped bacon, cilantro, and shredded cheese evenly onto the pie plate.
In a medium bowl, whisk together the eggs and milk just until slightly frothy. Season with mustard, salt, pepper, and nutmeg.
Pour into the plate, allowing egg mixture to thoroughly combine with vegetable and cheese mixture.
Bake for 50-60 minutes, until set in the center.
Allow to stand 10 to 15 minutes before serving.

27 comments:

Alicia Foodycat said...

I love a leftover omelette!

Rosa's Yummy Yums said...

Flavourful! This frittata looks delicious.

Cheers,

Rosa

Pam said...

I love a good frittata - and this one looks YUMMY! Love the combination of flavors and it looks perfectly cooked.

Kate said...

Love the combination of flavors in this...yum.. I must add this to my list for my genealogy study group! Thanks.

Marcela said...

i love this idea! Lovely meal!

Angie Schneider said...

I have exactly the same spelling problem with frittata. This looks very tasty, Grace.

Gerlinde de Broekert said...

Your frittata comes at the right moment. I will make it for breakfest next week when I have a house full of guests.

Marjie said...

Eh, the spell checker will always think it's spelled wrong, anyway, so it doesn't matter which way you write it. Either way, yours looks good.

I Wilkerson said...

I completely agree--best easy supper EVER. (Not to mention the using up leftovers fringe benefit)

kellypea said...

Stopped by to say hello since it's been a zillion years! Bad foodie friend, moi. I love frittatas (you know the spell check is busting me on that spelling?) but haven't made one in a while. I seem to have shifted to scrambles so I don't have to turn on the oven. Your flavor combo sounds fabulous! Hope you are well! I miss the old fun of blogland, I tell yah.

Bianca @ Confessions of a Chocoholic said...

I love how easy it is to customize a frittata, although I do tend to stick to the same ingredients (and possibly because I always have the same leftovers). This looks great and perfect for a light meal!

Patricia Bacon said...

Have been making a similar dish for years but didn't know the fancy-dancy name... just called it leftovers with eggs. Frittata sounds so much more elegant. Thanks, Grace. ;-)

Big Rigs 'n Lil' Cookies said...

With all the eggs my chickens make for me, I really should try this. I have a fear that my husband won't like it, and I will end up with the whole thing to myself. Oh well... That is still easier than spelling fritatata :)

Tania | My Kitchen Stories said...

Oh bloody hell I never know how to spell it either but it is delicious and very handy eating

Food Gal said...

Perfect for brunch or lunch. Or heck, I bet even cold at midnight when you just have to have a tidy little snack. ;)

Cali @ Cali's Cuisine said...

I have only recently started making frittata - a great option to go meatless AND to get rid of leftovers (although I often find myself buying ingredients to make them, my favorite being white cheddar).

Joanne said...

Those two always trip me up also! Dang Italians and their double letters. :P But I would never let that stop me from making them. Your frittata filling sounds so tasty!

Sue/the view from great island said...

This is SUCH an elegant way to eat!

Erica said...

What a delicious dish, Grace! This is the perfect breakfast!

Sharon Graves said...

Love the photo with the phonetic spelling. Nice one! Oh, and that egg thing looks good, too. :)

Lorraine @ Not Quite Nigella said...

Hehe I'm absolutely hopeless with the double letters in italian. There must be some sort of rule but I'm completely unaware of it!

dedy oktavianus said...

hmm, damn delicious morning supper!!!
i think i'm ready performing impacted wisdom teeth removal now....
Dedy@Dentist Chef

Beth said...

The only thing I struggle with on frittatas is the spelling. Other than that, they're perfect! Your version sounds delicious.

Von said...

haha spelling is a skill I've never really seemed to grasp (you should see the number of spelling mistakes people pick up on my blog!) so I hate trying to spell frittata too :/ Yours looks amazingly tasty!

Marcela said...

Wow! It looks lovely! I've never tried one! I have to prepare one myself! Thanks for the recipe!

Katerina said...

Frittatas are one of those meals that are very convenient because you make them with whatever is available at home! This one is superb!

Natalie @ Obsessive Cooking Disorder said...

Looks delish! I love that last slice shot with the plate - cute pattern! Frittatas are my hubby's go to breakfast food and a great brunch party favorite since it's so easy! Always on the lookout for more of these recipes. Thanks for the recipe Grace ^__^