This is a favorite mid-week meal in our house. Frittatas are kind of like an omelet, but you don’t flip them over. Instead, the eggs and “the stuff” all stay flat like a pizza and go under the broiler for a few minutes.
Although there are some hearty frittatas you can make, this one is light, so I’d recommend some toasted fresh bread or a side spinach salad (or both) to make it a complete meal. To save some time, you can cut up the tomato, fontina, and onion the night before.
- 6 eggs, cracked and beaten
- ¼ cup of whole milk (or, if you’re not counting calories, cream or half ‘n half)
- 1 ripe tomato, diced
- ½ to 2/3 cup of Vidalia or other sweet onion, thinly sliced (We’ve really been enjoying the PA Simply Sweet Onions, as of late)
- 3-4 ounces of fontina cheese, diced (if you can get your mitts on some good fontina, I recommend it)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon fresh oregano
- Couple passes of freshly ground nutmeg
- Salt and pepper
Preheat the oven to broil
No comments:
Post a Comment