Frittata

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

We had frittata for brunch!

The other day I got a package in the mail!  The Griller came hauling it in with "another box for you" and put it on the table! I had been waiting for this pan, a Le Creuset Tarte Tatin Pan from CSN stores, that I  had won at Pam's Midwest Kitchen Korner! I had posted about it here! And it arrived earlier than expected! YAY! Thanks, again, Pam!

I had everything for a Frittata and nothing for a Tatin, so to break the pan in, we are having brunch! Garden vegetables, sauteed first, whatever you have, some eggs, milk and cheese. Simple, easy and so good!

I sauteed the vegetables right in the pan on top of the stove, while the oven preheated. Ready in no time, I poured the egg, cheese and milk mixture right into the pan and then baked in the oven for about 30-40 minutes!  I love this pan already, it makes a pretty presentation on the table.

Frittata

Printable Recipe

8 eggs (beaten)
1/2 cup milk (or cream)
any vegetables you like (asparagus, onions, broccoli, spinach, , zucchini, mushrooms, potatoes - roast, steam or saute the vegetables first!) I usually use spinach, broccoli, mushrooms and shallots!
a little olive oil for the vegetables!
1 cup (or more) shredded cheese
salt and pepper

You can use diced ham, bacon or sausage, too. Cook bacon or sausage first!

Preheat the oven to 350 degrees.

Mix together the eggs, milk, and the cheese. Sprinkle in some salt and pepper to taste.

Saute or roast the vegetables with a little olive oil or butter, salt and pepper, until softened and getting a little color.

Pour the egg mixture into a large pie dish or a rectangle baking pan. Then add the vegetables. Bake until puffed and set in the middle, and a small knife inserted into the center comes out clean, about 40 to 50 minutes. You can serve it on a plate by sliding it out of the pan, or invert it onto a plate and serve it browned bottoms up! Or the easy way, just right out of the pan!

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