This morning it was made with diced sweet onion, diced green/red/yellow/orange bell peppers, diced hot house tomato, diced ham, topped with crisp bacon and Havarti cheese, served along with some nice hash browns and lots of coffee.

Have used crisp asparagus and raw cauliflower in the past as well.

Sounds freaking awesome. The first one, not the second one.

No photo… didn’t happen.

Mine (I could’ve called it a stove top frittata):

https://sigforum.com/eve/forums...280049964#4280049964

I've made this one several times, used different sausages in place of ham. Hits the spot.
https://www.seriouseats.com/re...-spinach-cheese.html

This works too

Frittatas are called refrigerator Velcro for a good reason. They can accept a vast array of foods so whatever leftovers or small amounts of food you have laying around you can just throw in and changes are it will be great.

bald1;
I like all those ingredients but prefer them not all together. Various kinds of mushrooms both fresh & dried; sometimes cheeses of contrasting flavors; sometimes a little sour cream, various shellfish or even different kinds of eggs than chicken.
Lots of potential recipes. Sometimes I finish the cook cycle with a short top broiler heat for a little crust. Fresh sugar snap peas is a favorite.

I would add mushrooms, as signewt said! Otherwise, your list is perfect!!!

quote:

Originally posted by Scurvy:
Frittatas are called refrigerator Velcro for a good reason. They can accept a vast array of foods so whatever leftovers or small amounts of food you have laying around you can just throw in and changes are it will be great.

This.

Didn't have any mushrooms on hand or otherwise they would have been a definate add.

I found it interesting that that video shows him using sour cream on his frittata. A few years ago I posted a breakfast which included an omelette with many of the same ingredients used in this mornings breakfast (basically a frittata folded over) where I used sour cream. It was added just before folding the omelette over. I almost got lynched over that!

This was the image that accompanied that thread. And, no, I'm sorry, I'd didn't take the time to snap one of the frittata I made this morning which looked much like that in the youtube video.

Eggs, with cheese, veggies and meat (usually pork of some type). Mostly whatever you have.

Bacon with onion, good cheddar, bell pepper and spinach is what I normally use.

I've been making the kissing cousin of the frittata lately ~ the Spanish omelet.
It doesn't have all the stuffing's of the frittata.
It is mainly egg, potatoes and onion, garlic mostly.
Potatoes cooked in olive oil until soft, drained and then mixed with eggs and you 'flip' it to cook it.
Still a great eat and I love potatoes but it blends fantastically well.
YMMV

Along with everybody else, I put into my frittatas what I have lying around. Essentials are broccoli or spinach and cheese. Everything else is a bonus. I have found I prefer using fewer eggs -- so that the fillings are bound by egg instead of eggs studded with fillings... If that makes sense.

I also make them in an oven proof nonstick pan: sauté the fillings, pour in the beaten egg and pop the whole deal into a 350 oven until done. This eliminates the need to flip it.

Looks good. Wife made one yesterday

Good luck at Goodwill years ago, I bought a 12" diameter frittata-torta dish. Usually I treat the frittata like a crustless quiche. Sautee apinach, mushrooms, onion, garlic, bell peppers, ham, cheese, and add assorted leftover vegetables.

Seafood with fennel, asparagus, leeks, and such is the second favorite. Frittatas are really handy for breakfasts with guests. The recipe book 'Omelettes, Souffles, & Frittatas' by Lou Seibert Pappas has good recipes.

This morning's effort before adding a dollop or three of sour cream.

Not sure what I do is a frittata, but typically a rough chopped potato cooked til browned in a little bit of olive oil to start. Then a couple eggs whipped with pace medium salsa, whatever hot sauce I feel like, some bacon bits, and cubed Tillamook medium cheddar all get added to the pan.

Moved around to cook evenly, which might break the frittata title since it comes out more like scrambled eggs.

A restaurant by me does a Seafood fritatta with Maine Lobster, Shrimp, Lump Crab meat, Hollandaise and tarragon and it's out of this world.

quote:

Originally posted by jimmy123x:
A restaurant by me does a Seafood fritatta with Maine Lobster, Shrimp, Lump Crab meat, Hollandaise and tarragon and it's out of this world.

Oh my! What I'd give for that! Just like the lobster rolls I loved when in Maine.

quote:

A restaurant by me does a Seafood fritatta with Maine Lobster, Shrimp, Lump Crab meat, Hollandaise and tarragon and it's out of this world.

.....that does it.....I'm gathering up some seafood bits for a little home project....

Traditional frittata has the potato in it, doesn’t it?