I absolutely LOVE frittatas! What’s a frittata? Basically a quiche without the crust! Super easy to make and a great way to clean out the fridge! Take my basic frittata recipe below and edit it to suit your tastes and needs!
- 6 Eggs
- 1 Cup Heavy Whipping Cream or ¾ cup HWC and ¼ cup milk
- 2 TBSP Butter, melted
- Fresh ground pepper and salt to taste
- Preheat oven to 350°F
- Spray 9" pie pan with non-stick spray
- In a small bowl beat together all ingredients
- Pour egg mixture into pie pan
- Bake approximately 25 to 30 minutes until set and light golden brown
NOW is when the FUN starts! After beating the eggs, cream, butter, salt and pepper together you can add all sorts of things!
- 1/4 cup of chopped green onions or shallot in lieu of onions to keep carbs down
- 1 cup of shredded cheese; cheddar, monterey jack, swiss, mozzarella, Manchego, Gruyere, etc.
- 6 strips of cooked bacon, crumbled
- Breakfast sausage cooked and crumbled
- Diced ham
- Diced pancetta
- Diced red, yellow or orange sweet peppers
- Diced sweet green peppers
- Broccoli florets cut into bite-sized pieces
- Sliced mushrooms
- Sweet Basil
The only limitation is your imagination! Think about what you like in an omelet! Open the fridge and see what leftovers you have to include!
For instance, when I opened my fridge tonight after returning from vacation I found I had eggs, butter, cheese, some CarbMaster milk that was nearing it’s expiration date, bacon bits, onion and a zucchini that was really ripe. So I decided to line my pie pan with thinly sliced zucchini, and threw the swiss cheese, diced onion and bacon bits into my egg mixture. I then poured that egg mixture on top of the zucchini slices. The CarbMaster milk worked fine. My hubby topped his with a dash of Tabasco sauce for a bit of KICK!
This is a super recipe for staying low carb, for egg and fat fasts or every day! We eat this for breakfast, lunch or dinner! Serve it with some great low-carb muffin in a minute, a low-carb cinnamon roll or a nice tossed salad for brunch for a meal you, your family and guests will love!
If you are feeding a crowd double the recipe and either put different ingredients in each 9″ pie pan (I do this when my vegetarian daughter-in-law will be joining us) or throw it all in a 9″ x 12″ cake pan. It serves LOTS with little effort! You usually just have to increase the baking time to about 40 to 45 minutes depending on your oven.
I have also been known to make one up the night before when having overnight guests. I put it in the fridge and tell whomever is up first to get it out to warm up while the oven heats and then just stir it up to distribute the ingredients and throw it in the oven when they are half hour out from wanting to eat if I am not up yet. Yeah, lazy I know, but it is what it is! Sometimes I am up, sometimes not depending on who is staying over! These early, before 6am risers kill me!
It also reheats wonderfully in the microwave so there are lots of options to fit your lifestyle! I am actually having a leftover piece for lunch right now!
We’d love to hear YOUR ideas! Please leave it in your comment below! In the meantime, ciao for now!
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