I felt like going out for dinner again tonight (3X already this week!), but had some stuff in the fridge that I wanted to use up. I’m leaving hubby behind for a girls weekend in Seattle in a couple of days, and let’s just say I’m the one who cooks in our house. Although hubby does a fine job getting the cats their dinner. And takes me out for dinner. A lot.
I love making frittatas for many reasons: it’s easy, it’s quick, it’s adaptable, it’s reasonably healthy, and it makes a damn fine lunch the next day. I usually have the basic ingredients for one in my fridge, along with leftovers and bits to add. My frittatas take many shapes and tastes. I make them for breakfast on the weekends and sometimes for dinner too. When I make it for dinner, hubby calls it “breakfast supper”. We always disagree whether it’s supper vs. dinner, so we have both in our house. I just realized that it’s also something that I never make following a recipe.
Here is the general gist of how I make them:
Mushroom, Potato and Fontina Frittata
1-2 Tbsp butter or oil for pan
1 cup sliced crimini mushrooms
1 cup cooked potatoes (or you can cook them in pan first)
6-7 eggs (or just use what you have)
3-4 tbsp milk, cream, sour cream, whatever you have on hand
A few dashes of hot sauce (I used Sriracha)
Salt and Pepper
Red chili flakes
2 Tbsp thyme leaves
1 1/2 cup shredded fontina cheese
1/4 cup parmesan cheese
Preheat oven to 400 fahrenheit. Heat skillet on low, add oil or butter (or a combination). When heated, add mushrooms and cook until browned, seasoning with salt, pepper, chili flakes and thyme sprigs. A splash of sherry doesn’t hurt either. When cooked remove springs and add potatoes.
Meanwhile, whisk, eggs, milk, 1/2 of cheese, hot sauce, s&p together. Poor egg mixture into the skillet and cook on low heat until slightly set, about 5 mins. Add the remaining thyme leaves and cheese, and bake in oven for 20 minutes.
Mix it up I say! Let me know what you like to add to your frittatas. I like to have it with mixed greens lightly dressed with olive oil, balsamic vinegar, salt and pepper.