FRITTATA

                  

A  frittata is ideal for leftover meats or  vegetables (raw or cooked).  It is a delicious one dish meal that just needs to be served with fresh fruit on the side.  It is great for breakfast,  lunch or dinner.  I usually make a frittata for Sunday night supper with grits and toast.

This dish is best when cooked in an iron skillet.  If you don’t have one, use a pyrex deep pie dish or an 8 inch square pyrex dish.

If using an iron skillet, pour 1 Tablespoon of olive oil and 1 Tablespoon of butter into the skillet and place in the oven that is preheating while you prepare the ingredients.  If using a pyrex dish-don’t preheat, just spray with PAM.

Instructions:  Amounts are approximate and according to taste.

*In a mixing bowl, combine 6  beaten eggs (the number depends on the size of your pan and the number of people you are serving).

*meat (ham, bacon, sausage, chicken, pork, steak), approximately ¾ cup

* vegetables (yellow bell pepper, tomatoes, onions, carrots, hash browns, etc.), approximately 1 cup-any combination, or you can use one vegetable only if you prefer.

*grated cheese –sharp cheddar,  swiss,  Italian cheeses,  Mexican cheeses, approximately 1 cup

* salt and pepper to taste

*fresh herbs –basil, parsley, etc.

*Mix all desired ingredients together and pour into heated iron skillet.

 *Bake until puffy and slightly brown (approximately 30 minutes).

*Take skillet out of oven and run a knife around edge of frittata.

*Let frittata sit for around 5 minutes and turn out onto serving plate if you wish.