Frittata

Fritatta Friday!  It is chilly and rainy here in the Pacific Northwest and frittata is great when you don’t want to venture outside for groceries.  You can rummage around the pantry and refrigerator and throw just about anything into the pan: potatoes, corn, peas, pancetta, spinach, tomatoes.  An added perk is that little M. loves saying “Fritatta Friday!” AND she can help with the meal preparation by cracking eggs and tossing ingredients in the pan.  (I have to think of ways to entertain a presc hooler on rainy days!)

A frittata is an Italian dish similar to an omelet.  Use an oven-safe skillet/frying pan for this recipe since you will be placing it in the oven to finish the dish.

2 tablespoons olive oil

2 ounces pancetta or American bacon

1 1/2 pounds potatoes, cubed and boiled until slightly tender

1 medium onion, chopped

1 cup mushrooms, chopped

1 cup frozen peas, thawed

1/4 cup frozen corn, thawed

4 eggs

3/4 cup nonfat milk

1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

2 tablespoons Italian parsley, chopped

2 tablespoons fresh basil, chopped

2 tomatoes, sliced

3 basil leaves

feta cheese

Heat olive oil in a large frying pan.  (The pan I used was an 11 inch skillet.)  Toss in the chopped onions and cook until tender.

Add the pancetta or bacon.  Cook until pancetta or bacon is done.

Add potatoes to the skillet and cook for 2-3 minutes (The potatoes are almost done anyway.)

Place mushrooms in pan next and cook for 2-3 minutes

Add peas, corn and fresh basil.  Stir until well mixed and cook for 1 minute or two.

Beat together eggs, milk, salt, pepper and add to the skillet. Level the mixture in your skillet with the back of your spoon.

Cover and cook on low heat for 15 minutes.

After the 15 minutes the frittata mixture should be cooked and “set.”  The top will be moist/liquidy.  Sprinkle with parsley.

Place the skillet in the oven and broil until browned.  This will “set” the top.  Remove from oven.

I garnished the frittata with tomato slices and basil leaves.  Brushed the tomatoes, basil leaves with olive oil and sprinkled with salt and oregano.  I broiled for a few more minutes until the tomatoes and basil wilted a bit.

Sprinkle with feta cheese.

READY TO EAT!

Servings: 6

Calories: approximately 300 calories a serving (This is without the feta cheese.  I don’t know how much you like to sprinkle on your frittata!