Frittata



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A frittata is a rustic Italian egg pie made up of the same ingredients that might go into an omelet, all baked in a skillet or baking dish without need for a crust. It’s the perfect vehicle for leftovers, and will save plenty from the compost bin. Cubed frittata is perfect for little hands to grasp.

Frittata

1 tsp (5 ml) canola oil
1 tsp (5 ml) butter
6 large eggs
2 cups (500 ml) chopped cooked veggies, crumbled meat, cubed potatoes or pasta
1/2 cup (125 ml) grated cheddar or Gouda, or crumbled feta or goat cheese
Salt and pepper to taste

Preheat oven to 350°F.

Heat the oil and butter in a heavy oven-proof skillet set over medium-high heat. If you have any ingredients that need to be cooked, sauté them in the pan for a few minutes, until they’re tender or cooked through. Add any other meat, veggies, potatoes or pasta to the skillet. 

In a medium bowl, whisk together the eggs, cheese, salt and pepper. Pour over the ingredients in the pan, stir gently to combine everything well, turn the heat down to medium-low and cook for about 10 minutes, until the bottom is set.

If you like, sprinkle the frittata with extra cheese and transfer the skillet to the oven. Bake for about 10 more minutes, until the top is set and golden. Serve the frittata hot, at room temperature or cold.

Serves 6.

 

Originally published in ParentsCanada magazine, May 2014.

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