KITCHEN SINK FRITTATA

KITCHEN SINK FRITTATA image

Yield 4 to 6 depending on how hungry you are!

Number Of Ingredients 17

12 inch cast iron skillet
8 extra large eggs
2 oz grated parmesan (reggiano)
2-3 TBL sweet, unsalted butter OR equal amount olive oil
Dash (only a couple teaspoons) half & half or cream
4 oz grated mozzarella cheese (whole milk)
handful baby Bella mushrooms sliced razor thin (a/k/a crimini)
1/2 bell pepper diced (red or orange)
precooked crumbled bacon, diced ham, or sausage (I often use leftovers) to taste (if you don't want the meat, just omit it)
2-3 TBL chopped fresh flat leaf Italian parsley (can do half cilantro if you want)
2 shredded fresh basil leaves.
1/4 - 1/3 cup diced pre-cooked potato (left over)
1 diced scallion
1 diced Italian PLUM tomato (fresh)
salt, pepper to taste
dash sweet paprika
[you can substitute a few leaves chopped fresh spinach, or thin stalked diced baby asparagus for tomato]

Steps:

preheat oven to 350 degrees. give the inside of the cast iron pan a quick spray of non stick cooking spray (yes, even if it is seasoned) on stove TOP, put butter or oil in pan and heat up. add your veggies to hot pan & sauté them slightly (maybe a minute and a half). Remove pan from heat & set aside. in a mixing bowl whisk together, eggs, half & half, salt, pepper and grated parmesan cheese. Pour egg mixture over sautéed veggies. Scatter fresh herbs over eggs & veggies in the pan. Scatter diced meat over everything (if you are using meat) Finally, scatter mozzarella as your last "layer" Put everything in the pre-heated oven 350 degree and bake until bubbly and golden on top...with my oven that is generally 20- 26 minutes. when you eyeball it & it is not only bubbling and golden, but eggs look slightly removed from edge of pan, you should be good to go. This is a heavy frittata, so it won't flip out like an omlette. Instead, wedge it like a pie or quiche & serve