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Frittatas


Frittata Lorraine

Frittata

Saute in 2 T butter until golden: 1 large onion, julienned and chopped into 1" pieces, add 2 - chicken-apple sausages cut in half lengthwise and then into thin slices until golden. Or add chopped bacon and saute until fat rendered and golden. Drain well.

Place evenly in bottom of well-Pam'd 9 - 10-in ceramic pie pan. Sprinkle large handful of sharp Cheddar cheese on top.

8 large eggs
1/2 C heavy cream
Many shakes black pepper
2 shakes sea salt
3 shakes Tapatio hot sauce

Add all in bowl, mix well with hand mixer. Pour over veg/meat/cheese mixture.

Bake at 350 degrees for approx 45 minutes. Keep turning for even cooking. Place silver foil on top at 30 min tp to prevent over-browning.

Frittata Lorraine: Carmalize med onion, julienned and copped into 1" pieces with 6 strips of bacon cut into small pieces. Drain well. Place in bottom of Pam'd pan, top with Swiss cheese and egg mixture.

Experiment with different meats, vegetables, cheeses. So many things work.

Mini Frittatas

(Use a small-muffin pan with 24 muffins spaces.)

Saute in 2 T butter until golden: 1 med onion, finely chopped

10 large eggs
1/2 C cottage cheese
2+ T Parmesian cheese
small pinch dried thyme, many shakes black pepper
2 shakes sea salt, about 1/4 t sugar
2 shakes Tapatio hot sauce
3 handfuls frozen corn
2 sm handfuls shredded cheese - I use cheddar-jack combination
Add the sauted onions

Add all in bowl, mix well with hand mixer.

Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 375 degrees for 22 minutes until golden. When pan cools, put into heated ceramic bowl. These freeze beautifulyl (the large does not).

 



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