If you're looking for a super quick, nutrient packed dinner with little to no measuring and only one pan (that cleans up in a snap!); a fritata should be your go-to dish. I have always watched Rachel Ray and Giada put their pans straight from the stove-top to the oven with envy. I didn't have any oven safe pans until recently. Now, I have one and I LOVE it!
If you've never made one, a fritata is a great way to use whatever produce and/or meat you have on hand. Simply cut them into small pieces and saute them in about 1-2 t of EVOO, then whisk 4-6 eggs (depending on how many people you want to serve) with about 1/4 cup of milk, season as you wish, pour the egg mixture over the sauteed mixture and continue to cook over medium heat, and you can use the spatula to push the cooked egg down and allow the runny egg to reach the outside of the pan so it can cook as well.
After the eggs are fairly set, transfer the pan to a 400 degree pre-heated oven and cook for an additional 10-15 minutes, depenind on how many eggs you used. It's done when it's browned and puffy. Let cool for about 5 minutes, cut into wedges and serve with a simple green salad.
Last night I used some summer squash, zucchini and red peppers, then sprinkled goat cheese over the top. If you're using shredded cheese you can add it to the egg mixture or sprinkle on top.
If you clean your non-stick pan while it's still warm, it's such a breeze! No stuck-on egg for this girl.
J wasn't able to eat with us last night, so he had a yummy breakfast waiting for him upon his arrival home this morning.
If you've never made one, a fritata is a great way to use whatever produce and/or meat you have on hand. Simply cut them into small pieces and saute them in about 1-2 t of EVOO, then whisk 4-6 eggs (depending on how many people you want to serve) with about 1/4 cup of milk, season as you wish, pour the egg mixture over the sauteed mixture and continue to cook over medium heat, and you can use the spatula to push the cooked egg down and allow the runny egg to reach the outside of the pan so it can cook as well.
After the eggs are fairly set, transfer the pan to a 400 degree pre-heated oven and cook for an additional 10-15 minutes, depenind on how many eggs you used. It's done when it's browned and puffy. Let cool for about 5 minutes, cut into wedges and serve with a simple green salad.
Last night I used some summer squash, zucchini and red peppers, then sprinkled goat cheese over the top. If you're using shredded cheese you can add it to the egg mixture or sprinkle on top.
If you clean your non-stick pan while it's still warm, it's such a breeze! No stuck-on egg for this girl.
J wasn't able to eat with us last night, so he had a yummy breakfast waiting for him upon his arrival home this morning.
2 comments:
That looks SO yummy! Awesome idea.
Love it! Where did you get the oven-safe pan?
Sherri
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