Frittata is an open-faced omelet with vegetables, meat or cheese mixed into the eggs unlike a regular omelet that is folded and filled with variations of the aforementioned ingredients.
To make a frittata, beaten eggs are briefly cooked in a hot ovenproof skillet along with other ingredients and finished in the oven. Typically, it is sliced into wedge-shaped portions for serving.
This is a versatile dish that you can make with whatever combination of leftover meats, vegetables and cheeses that you may have. Experiment with your own concoction and you may hit a homerun that will become a family favorite. Feel free to substitute Spinach with any fresh vegetables available to you like watercrest or kamote leaves.
1/2 cup onions, diced
1/2 cup mushrooms, sliced
1/2 cup green bell peppers, diced
1/2 cup tomatoes, diced
1 small bag spinach
8 eggs, beaten
2 tablespoons butter
salt & pepper to taste
1. Preheat oven to 425°F (or 218°C).
2. In a large ovenproof, nonstick skillet, saute in melted butter in medium-high heat, the onions, mushrooms, bell peppers and tomatoes, about 2 minutes. Add the spinach. Cook until wilted.
3. Add the beaten eggs. With a wooden spin, stir the eggs in the vegetables to incorporate. Season with salt & pepper. From this point, cook undisturbed in medium-low heat, until edges are set, about 2 minutes.
4. Transfer skillet to oven, top of frittata will still be liquid. That is fine, as long as the edges are set, it will cook evenly. Bake until top of frittata is just set and lightly browned, 10-13 minutes.
5. Invert or slide frittata onto a plate. Cut into 6 or 8 wedges.
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