recipe
I haven't posted a recipe in ages, not since my cheese soup one and I said I would post more. So here we go, I'm wide awake with my knee screaming at me so what better way to pass some time? LOL
Ithi's Stove Top Fritta
(if you don't know what a Fritta is, its an Italian egg dish that's usually put together on the stovetop and finished in the oven. But since I don't have any oven safe frying pans I made it up so that it can be completely cooked on the stovetop)
1/2 lb of bacon, ham or sausage (whatever you're in the mood for or use a combo of all three)
1 can diced tomatoes (drained of all liquid)
1 small onion
1/2 package frozen spinach (thawed and very well drained)
1 small can of mushrooms, or 1/4 cup frozen (thawed and drained) or 4 sliced fresh
6 eggs
1/4 cup milk (if you don't care about calories heavy cream is really good instead of milk)
1 clove of garlic (can be omitted if you don't like it)
1 cup of shredded cheese (whatever you have on hand, cheddar, swiss whatever you like)
salt, pepper and any other herbs you might like, I've added dill once and another time I added parsley so whatever you might like
Get out a large fry pan, one with deep sides, heat it over medium high heat. Add your breakfast meat, fry bacon till crisp, fry ham till nice and brown and sausage cook till done. Remove meat from pan but leave the drippings in. Finely dice onion and add to fry pan, turn heat down to medium and saute onion till tender and translucent add garlic if using it. Add mushroms and spinach and start to warm through, then add diced tomatoes. (if you want you can add a can of sliced stewed tomatoes well drained instead of diced) warm the veggies all the way through and cook for about five minutes or so. Add the breakfast meat back in and let warm back up. Beat eggs with milk and add pepper and whatever herbs you wish to use. (I don't like to add salt now to raw eggs as 1. I think it makes the eggs a bit tough and rubbery 2. the breakfast meat and cheese are usually quite salty, you can always add more salt when you serve it but I've never really needed it) Spread the meat and veggies evenly over the bottom of the pan, carefully pour the eggs over the top making sure that the filling is evenly disturibted throughout the eggs. Let cook for a couple minutes to set the edges a bit, then top with the cheese and place a lid on top of the pan. Turn the heat down to medium low and let cook slowly. Should take about 10 to 15 minutes, fritta is done when the center of the eggs is set and firm. Turn heat off and let sit for a minute or two. Slice into wedges and serve with some lovely toasted bread.
Ithi's Stove Top Fritta
(if you don't know what a Fritta is, its an Italian egg dish that's usually put together on the stovetop and finished in the oven. But since I don't have any oven safe frying pans I made it up so that it can be completely cooked on the stovetop)
1/2 lb of bacon, ham or sausage (whatever you're in the mood for or use a combo of all three)
1 can diced tomatoes (drained of all liquid)
1 small onion
1/2 package frozen spinach (thawed and very well drained)
1 small can of mushrooms, or 1/4 cup frozen (thawed and drained) or 4 sliced fresh
6 eggs
1/4 cup milk (if you don't care about calories heavy cream is really good instead of milk)
1 clove of garlic (can be omitted if you don't like it)
1 cup of shredded cheese (whatever you have on hand, cheddar, swiss whatever you like)
salt, pepper and any other herbs you might like, I've added dill once and another time I added parsley so whatever you might like
Get out a large fry pan, one with deep sides, heat it over medium high heat. Add your breakfast meat, fry bacon till crisp, fry ham till nice and brown and sausage cook till done. Remove meat from pan but leave the drippings in. Finely dice onion and add to fry pan, turn heat down to medium and saute onion till tender and translucent add garlic if using it. Add mushroms and spinach and start to warm through, then add diced tomatoes. (if you want you can add a can of sliced stewed tomatoes well drained instead of diced) warm the veggies all the way through and cook for about five minutes or so. Add the breakfast meat back in and let warm back up. Beat eggs with milk and add pepper and whatever herbs you wish to use. (I don't like to add salt now to raw eggs as 1. I think it makes the eggs a bit tough and rubbery 2. the breakfast meat and cheese are usually quite salty, you can always add more salt when you serve it but I've never really needed it) Spread the meat and veggies evenly over the bottom of the pan, carefully pour the eggs over the top making sure that the filling is evenly disturibted throughout the eggs. Let cook for a couple minutes to set the edges a bit, then top with the cheese and place a lid on top of the pan. Turn the heat down to medium low and let cook slowly. Should take about 10 to 15 minutes, fritta is done when the center of the eggs is set and firm. Turn heat off and let sit for a minute or two. Slice into wedges and serve with some lovely toasted bread.