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!