I've got the 12" cast iron in the oven right now. In it, there's a layer of hashbrowns on the bottom, a pound of pork sausage I browned layered on top of that, four jumbo eggs and a pint and a half of egg whites, a whole bundle of chopped cilantro, and a layer of shredded medium cheddar on top. I usually like to throw some onions in with the potatoes but forgot this time.

Anyone here do a frittata on occasion? What do you put in yours?

I like to add Chicago style giardiniera. It's chopped a bit finer.

My wife makes minis in muffin pans for on the go. Cheese, spinach and some other stuff. They are the bomb.

We usually omelette here, but do the occasional frittata. Just use whatever we have on hand - diced ham or sausage, tomatoes, mushrooms, onion...Will have to try the hashbrowns though, that sounds good!

The best one I've had was in Boston - a lobster frittata...Mmmmmmmm

I never frittata, personally. My view is that frittata is just a really nice potential omelette that was ruined.

I don’t quiche, either.

quote:

Originally posted by smithnsig:
My wife makes minis in muffin pans for on the go. Cheese, spinach and some other stuff. They are the bomb.

I never thought to try that. That's a potential game changer for sure.

quote:

Originally posted by PeterGV:
I never frittata, personally. My view is that frittata is just a really nice potential omelette that was ruined.

I don’t quiche, either.

Then you're not doing it right.

I cant omelette with the best of them, but sometimes I want to throw something in the oven.

Yes. Sometimes for dinner with leftovers for the early morning call time. Anything left in the fridge is fair game to mix with the eggs.

quote:

Originally posted by smithnsig:
My wife makes minis in muffin pans for on the go. Cheese, spinach and some other stuff. They are the bomb.

That is my breakfast Mon thru Fri.

Sunday night, I mix up the ingredients (I alternate between salsa and bruschetta for veggies) and pour them into jumbo muffin tin. Once they cool, I put in a ziplock with a slice of biscuit ham (my local HEB sells perfectly thick slices of ham the same diameter as an English muffin), 2 go in the fridge, and 3 go in the freezer.

Every week day morning, I plop the contents on a paper towel lined plate, nuke it, and toast an English muffin. Once I've eaten the two refrigerated ones, I pull put one in the fridge each morning and let it thaw 24 hours.

Easy, healthy, and I'm eating more "real food" than my former 75 mph protein bar days.

Yes. We put all the usual omelette ingredients, what ever is on hand.
Frittata to me is just a thick family size omelette that is not folded, and finished in the oven. Much easier than making them individually.

Smithnsig, Tatortodd, you've just given me a new lease on breakfast during the weekday.

I like potatoes, cheese, eggs, and spinach. Makes it seem healthier

Wife makes it all the time; breakfast, lunch, or dinner.

Spinach frittata has become a Christmas morning breakfast tradition. There is more to it but I'm not the cook, it's danged good though.

Yes I frittata & the filling depends on what I have around.

Gotta have the onions and potato.

Sometimes I frittata, sometimes I omlette, and sometimes I just "PileOEggs".....

but I really DO like the sound of that 'hash browns on the bottom' business.....

quote:

Originally posted by cne32507:
Gotta have the onions and potato.

Couldn't agree more. It turned out alright, but both my wife and I were missing the onions on this one. Should've left it on the stove before I headed out to the store. The grocery list I had to remember overwrote my "what do I already have on hand" list.

Next time.


Oh, and I keep seeing spinach mentioned a lot. That's a fan favorite here, too. Last time, I did a big clump of fresh spinach with the cilantro, turkey sausage, and some white cheddar on top. I think we all liked last time better. The pork mix was a bit greasier than the turkey, and on my wife's advice, I added the grease to the potatoes. Nope. Not next time.

quote:

Originally posted by BamaJeepster:
Will have to try the hashbrowns though, that sounds good!

quote:

Originally posted by signewt:
but I really DO like the sound of that 'hash browns on the bottom' business.....

I highly recommend trying it at least once. To cover the bottom of my 12 7/16" skillet with a thin layer smooshed down carefully and evenly, it takes damn near a whole 30oz bog of Ore-Ida frozen hashbrowns. It seems like a lot, but it cooks down quite a bit. I get them about mostly cooked and maybe 40-60% browned, then spread a thin layer over the bottom of the pan, as above. Right about then, I kill the burner and add the other toppings as quickly as I can, then immediately in the oven at 425 for about 15 minutes to start and then I just check it every few minutes until it looks done, depending on what all vegetables I added and how much water needs to cook out of it.

As for the frozen hashbrowns, some might smirk, but I had a thread about it here a while back and the pros recommended I try it. They were right.

Great breakfast when we have ton of ham during the holidays. Adding caramelized onions is a nice touch. Changing up the cheeses works too. Had one with Gruyere, Comte and Parmesan...oh boy.

quote:

Originally posted by tatortodd:

quote:

Originally posted by smithnsig:
My wife makes minis in muffin pans for on the go. Cheese, spinach and some other stuff. They are the bomb.

That is my breakfast Mon thru Fri.

Sunday night, I mix up the ingredients (I alternate between salsa and bruschetta for veggies) and pour them into jumbo muffin tin. Once they cool, I put in a ziplock with a slice of biscuit ham (my local HEB sells perfectly thick slices of ham the same diameter as an English muffin), 2 go in the fridge, and 3 go in the freezer.

Every week day morning, I plop the contents on a paper towel lined plate, nuke it, and toast an English muffin. Once I've eaten the two refrigerated ones, I pull put one in the fridge each morning and let it thaw 24 hours.

Easy, healthy, and I'm eating more "real food" than my former 75 mph protein bar days.

I need to do this instead of the frozen breakfast sandwiches I buy and heat up.

I have the cookbook 'Omelettes, Souffles, & Frittatas' by Lou Seibert Pappas. Its good. Despite owning the book I estimate, in descending order, my cooking with eggs is: quiche, omelette, souffle, frittatas.

Out of the cookcook I like the Red Onion, Red Pepper frittata; and the Mushroom Medley.

Lobster frittata? Oh heck yeah!! Gonna look for a lobster/crab recipe on the 'net now. This thread is making me hungry!