Frittata, the open faced omelet.
Fast. Easy. Filling. And Oh-So-Tasty!
I love making frittatas. They are the perfect solution to left over vegetables piling up in my refrigerator. For this one, I had been accumulating an array of peppers and cheese.
Meatless Monday was the perfect solution to such an array of leftover goods.
- Cast iron skillet
- Olive oil or butter
- ⅓ cup onion, chopped
- 1 cup southwest style fillers (bell peppers, beans, jalapeños, corn, etc.)
- 2 garlic cloves, minced
- 6 eggs, lightly scrambled
- 3 T. whipping cream
- 3 T. salsa
- ½ cup shredded cheese, we used a mix of cheddar and jack
- ¼ cup toasted bread crumbs
- Preheat the oven to 350 degrees.
- Combine the eggs and cream. Set aside.
- Heat the oil or butter in the skillet over medium heat.
- Add the onion. Sprinkle with salt and cook until just tender.
- Add the southwest style filling. Cook a few minutes longer until tender.
- Add the garlic and cook 30 seconds more.
- Turn the heat to low, and add the egg mixture.
- Gently fold in the cheese and salsa.
- Cook, covered over low heat until the edges begin to firmly set.
- Remove from heat. Top with bread crumbs and a light sprinkling of salt and pepper. Bake uncovered until the dish has set.
- Serve warm or cool.
Serve it up with some of this crusty bread, a fresh spring salad, or fried potatoes and you’ve got yourself a quick and easy Meatless Monday feast.
Tired of always mincing garlic? Try this awesome gadget to make life easier. It’s a personal favorite!