My FB friends have probably already seen this, but I thought I'd share it here as well.
My Sunday Brunch Frittata
On Sundays we either go out for lunch or stay home and have brunch. Today was a stay at home day. This frittata "recipe" is really more of a method than a recipe, because you can alter the ingredients to suit what you have on hand. I often throw leftovers into it, but today I just raided the pantry. These are the quantities I use to serve the two of us.
3 ounces whole wheat spaghetti, cooked (pasta is one of the few ingredients I measure)
5 large eggs
a splash of milk (or yogurt, sour cream, half and half...whatever you have)
a small handful of fresh parsley, chopped (or whatever fresh or dried herb you choose)
about 1 T pesto (just because I had some in the fridge, left over from last night's dinner. If you don't have pesto, then season your egg mixture with some fresh or dried herbs.
salt and pepper to taste
about 10 kalamata olives
about 10 jarred artichoke hearts (not marinated, but there's no reason you couldn't use the marinated ones; that's just not what I did today)
4 slices of cooked bacon (I buy the Hormel cooked bacon and keep it in my freezer to use in recipes. It's very convenient)
about 2 T goat cheese, or feta, or whatever cheese you have. A nice melting cheese is best
about 1/4 cup freshly grated Parmigiano Reggiano
One Bloody Mary (optional, but it does enhance the cooking process)
Cook the pasta according to the package directions. While the pasta is cooking, whisk the eggs with the dairy and seasonings. Cut the veggies and bacon into small bite-sized pieces. This is a Mediterranean frittata, but you can vary the veggies and make other flavors. Heat some olive oil in a non-stick skillet. I hate non-stick skillets...this is the only time I use one.
When the pasta is done, drain it thoroughly and put it in the skillet. Allow it to sizzle long enough to lightly brown the bottom. Put the toppings on, distributing them evenly over the pasta, then turn the heat down and pour on the eggs. Let it cook for just a couple of minutes, until you see the eggs beginning to set on the edges. You do not want to fully cook the eggs or you'll end up with a dry frittata.
When the eggs are beginning to set, put the parm on top and place the skillet under the broiler. (Oh yeah, I forgot to say that your skillet needs to be broiler-proof) Broil until the cheese bubbles and browns. Remove from broiler and allow to rest for a few minutes (all protein, not just meat, needs to rest after cooking.)
I slide mine out of the pan and cut it into portions with a pizza cutter, which works great. It's great served with fresh fruit, but I never seem to have any on hand, so I serve it with fermented grapes (optional, but it does enhance the dining experience).
Enjoy!
