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Tired of scrambled eggs? Make a frittata

vegetable frittata

Clint here:

This is a quick and easy breakfast or brunch idea that allows a lot of creativity. The essential ingredients include eggs, dairy products and an non-stick pan. I use cast iron exclusively in my cooking, but a high quality non-stick pan will do the job too. Another great benefit of frittatas is this is a great way to use leftover meats and veggies.


I'm going to give the basic recipe and it will be up to you to come up with the perfect fillings. Note: Always pre-cook the fillings.


Basic Recipe:
6-8 eggs
1/4 c. milk
1/4 teaspoon thyme or your favorite herb.
2-3 teaspoons butter or olive oil
1 to 1-1/4 cup filling. (Use left over meats, ham, bacon sausage, peppers, onion, or make a veggie frittata).


Cook filling with butter or olive oil in oven proof skillet on stovetop set on medium. Preheat oven to 350 degrees. Meanwhile beat eggs with milk, herbs, salt and pepper to taste.


Set filling aside and pour beaten eggs into skillet on medium to medium low heat. Pour filling into egg mixture and mix it well in the skillet. Cook this slow, you want the eggs to be creamy. (You can also add your favorite cheese at this stage).


Cook on medium low heat on the stovetop until the egg just begins to set. Take skillet off of stovetop and place into the oven at 350 degrees. Bake until egg has fully set. (15 min. or so). Remove from oven and let set for five minutes before serving.


Voila, you have just made a gourmet brunch!


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