Frittata
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Author: Dave 77459 Status: published Published: Sep 09,2009 license cc-by-nc-sa tags: 28mm, f/1.8, Sigma, Canon, Fritatta, 40D,
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Share on TwitterSchool has started, which means I am making breakfast every morning. Since it is Burger Friday, I wanted to preserve my appetite by eating something kinda lite. 1/3 of this frittata was perfect.
I start with frozen chopped onions, frozen chopped green pepper, and frozen chopped spinach. I heat the pan over medium high heat while I get out the frozen stuff. A couple turns around the pan with EEVO (The Frugal Gourmet used to say, "hot pan, cold oil, food won't stick") and the onions and peppers go in.
I wrap the frozen spinach in paper towel, then defrost it inside a coffee cup. This releases the water from the spinach (and there is always a lot). Into the pan it goes.
As the onions, peppers, and spinach sauté, I cut up a couple slices of deli ham. Some time before the veggies are done, I add the ham to the pan.
Now I prepare the egg. I've done it several ways, but today I used enough egg substitute (I eyeball measurements, can you tell?). It was maybe three eggs worth? It's the bulk of what you are eating, so use as much as you want. To that I added enough fat free half and half. When I make an omelet, I use 1 Tbs water per egg, but I wanted this fluffier. I added a liberal dash of Cajun Hot Sauce (it gives the egg a cooked taste) and a sprinkling of Tony Chachere's. All this got mixed up as the other stuff finalized cooking.
Into the pan went the egg mixture. I let it set maybe 30 seconds, then began lifting around the edges. My goal was to lift cooked egg, and let the wet egg seep underneath. Naturally, the cooked eggs began to mound in the middle and you get a thicker frittata.
I put the pan into the top rack of the oven, set at 400 degrees. I watched as the remaining egg stiffened, then pulled it out when I thought it was cooked. Maybe 2 minutes? With the eggs out, I turned on the broiler.
I took the eggs over and added some Neufchatel cheese on top. I dunno how much! Enough so every few bites would get some. It was perhaps an inch out of the stick of cheese.
Now it went into the broiler to finish. If you watch it, you will see it rise. I think this one about doubled in thickness. Very exciting! I moved the pan around so that different parts were under the burners. Eventually, the cheese got brown peaks and softened. When it looked done, it was. :-)
Ingredients
Frozen chopped onion
Frozen chopped green pepper
Frozen chopped spinach
Deli ham slices, cut into 3/8" squares. (About the same as the onion pieces)
EEVO
Egg substitute (Egg Beaters™ or similar)
Fat Free Half and Half (substitute heavy cream when not making it for Jamie)
Hot Sauce
Tony Chachere's
Neufchatel Cheese
Variations
Add what veggies you like. I hate mushrooms, but you might like them.
I will sometimes put smoked salmon and capers on top. We like that stuff.
