Eggs Anyone?! Rich Smoky Frittata with Style!

We all get "bored" with the same old scrambled eggs served over and over, so once in a while it is nice to have something new to serve up to the family.  I was on such a mission years ago when I decided to try out my Maw Maw's frittata recipe she circled in a 1980s "Women's Circle - Home Cooking"pamphlet.  Since then, I have added my own touch to my frittata. 

You may ask, "What in the world is a frittata?"  Well, it is the Italian version of the French omelet or crustless quiche.  It is incredibly easy to make.  And, once you have the basic recipe down of cheese, milk, and eggs, you can experiment with the flavors you put in the pan.  I always use my imagination and what I have on hand in the refrigerator, so don't be afraid to vary this recipe to fit your own style.

Every weekend, my husband begs me to make my frittata!  This is his favorite frittata, which is filled with salty smoky bacon, tangy zesty tomatoes, rich cheese, lots of garlic and herbs.  

Rich Smoky Frittata with Style!

Basic Recipe (Serves 4 or in my home 2):

• 4 eggs
• 2 tablespoons milk or cream
• 1 and 1/2 cups cheese

Before mixing up the basic batter, prepare the "filler":

• Brown 4 slices of bacon and crumble and set aside.

• Drain the bacon fat from your skillet, add 1 tablespoon olive oil and saute 1/4 cup finely chopped peppers (I used 1 jalapeno and 1 salsa chili pepper, but you can use green pepper if you don't like the heat.) and 1/4 cup finely chopped onion until onion starts to get translucent and peppers soften a bit.

• To this add about a dozen quartered cherry tomatoes, 1 teaspoon minced garlic, and 1 teaspoon red pepper flakes (omit if you don't want heat). Stir and saute a minute or two to cook the garlic and sweeten up the tomatoes.

•  Then add 1/4 cup fresh basil, oregano, and marjoram (1 teaspoon oregano and 1 teaspoon marjoram and the rest is basil)

• Add the crumbled bacon and stir to warm up  and blend the ingredients, then take off the stove and set aside to cool.

• Now, put your four eggs and milk in your blender and blend together on high speed until the eggs and milk are thoroughly mixed together.

 

• Then add 1/2 cup chopped Velveeta cheese, 1/2 cup shredded sharp cheddar cheese, and 1/4 cup shredded Parmesan cheese.  (Or you can simply put in 1 1/4 cups of shredded mixed Italian cheese.) Mix at low speed until blended.

• Add your "filling" and mix at low speed until blended.

• Melt 1 tablespoon butter and 1 teaspoon olive oil in a clean skillet on med-low heat, then pour in the frittata batter.

•   Cook over med-low heat until the bottom starts to set up.

• Place in a 410 degree oven for about five minutes, until the top cooks, then add 1/4 cup of shredded Parmesan (or the mixed Italian cheese) to the top. 

• Bake until the cheese melts and bubbles, then take out of the oven and let cool 5 minutes.   

 

I cut mine in wedges and serve with a nice crusty toast.  

This is what happens when I make my Rich Smoky Frittata with Style.  All gone! 

Enjoy!

Ellien's Herb Garden Advice

Three summers ago, I planted some herbs in my vegetable garden as they attract the good insects, like bees.  They are so fragrant and so pretty next year I believe I will transplant some of them into my flower gardens.  The thyme would look so lovely around the bed of my roses.  I thought I would share with you the herbs I have planted and some uses for them.

Almost all of my herbs can be found in a Mediterranean garden.  In Minnesota, the oregano, sage, thyme, marjoram, and dill come back every year (are perennials).

The basil, parsley, and rosemary must be brought indoors as they cannot tolerate the cold winters, so I grow them in the garden and in pots that can be brought indoors. 

Oregano is considered a Latin-American herb that is closely related to the mint and marjoram family.   It is considered the "pizza" herb.   I add it to most of my tomato sauces, taco meat, stews, and lamb.  It is also known to help "cure" the cold or flu and can help with stomach upset.

Sage is native to the Mediterranean.  Most think of it as the "Thanksgiving" herb.  It is a rich savory herb with hints of pepper that goes beautifully with poultry or pork.  Sage has many more benefits then you would really think.  It is an anesthetic for the skin, treats respiratory tract and stomach disorders and has shown to treat Alzheimer's disease.

Thyme is of the Eastern Mediterranean and used in French and Italian cooking.  This herb is a powerhouse with it's fragrant pungent slightly minty flavor.  It is fabulous with any meat; I especially love it in beef stew.  Armenians make tea from its leaves, called Urc.  A wreath made of thyme will clear the air in your home.  It is widely known for its antibacterial and anti-fungal properties. I use it when I get bronchitis; it clears the lungs.

Basil is from Southeast Asia and widely used in Italian cooking.  It has a minty-lemon flavor with a hint of cloves or liquorice.  It is a must have for spaghetti sauces and makes a fabulous pesto when mixed with pine nuts, Parmesan cheese, and olive oil.  It's best friend is the tomato, but it also goes well with fish, poultry, soups and stews.  It has antimicrobial and anti-fungal properties, which helps with treatment of asthma and diabetes.

Marjoram is from Turkey.  It has a pine and citrus flavor that really enhances Italian and Mediterranean dishes; especially soups, stews, and sauces.  I use it almost every single time I use oregano because they are so closely related.  They seem to balance each other out and make the flavor more rounded.  It is great for stomach ailments.

  

Dill Weed is widely used in Polish, German, Norway, and Russian cooking.  It has a bright lemon tang.  I use it with creamed cucumbers, German potato salad, pickles, fish and with lamb.  It is fabulous when mixed with yogurt or sour cream.  I always add it to my Gyro Cucumber sauce.  It calms stomach gases.

Rosemary is a Mediterranean herb that carries a fragrant bouquet of sweet evergreen.  Its green citrus (orange) aroma is a fabulous addition to pork, poultry, beef, fish, and lamb, as well as soups and stews. It really adds depth of flavor to beef stew and to roasted turkey breasts.  When browned, it takes on the flavor of mustard which is an excellent pairing with ham.  Breathe in a rosemary infused steam bath and your lungs will almost instantly clear out.  It is great for clearing up acne and other skin blemishes.  At Christmas time hang a rosemary wreathe in your home or better yet, give one away as a gift.  It is a symbol of love and loyalty.

Parsley is a Mediterranean herb.  I have Italian parsley, not the curly leaf parsley variety.  The Italian parsley has better flavor and is full of vitamin C and K.  I use it in almost everything from adding it to salads to chicken noodle soup.   It has a green flavor that adds depth and moisture to hamburgers, turkey-burgers, or lamb-burgers.   It's part of Grandmother's "penicillin soup"; chicken soup made with loads of garlic and freshly chopped parsley will calm the worst cold.

Lessons Learned: 

The important thing I have learned about herbs is to approach them like I do a wine tasting; look at them, smell them, taste them and experiment with them.  See how they react with one ingredient or another.  Taste the before and after.  Add a little, taste, add a little more.  Get to know your herbs, the ones you like, the ones your family likes and use them.  They will turn ordinary bland chicken into a culinary masterpiece that is ALL YOUR OWN making!

Enjoy!