Frittata

Simple meals are my favorite. They are easy to make, delicious to the palate and a wonderful break from the otherwise elaborate meals I cook on Saturdays. The best part about it? With a few simple ingredients the meal doesn’t hurt the budget. I also find I can make many of these types of dishes without much prep time either. And that’s a big bonus for those of us on a schedule.

Frittata with sweet red pepper and parsley

Frittata with sweet red pepper and parsley

One of the easiest things to make is a good ol’ fashion frittata. If this is your first foray into Italian cooking, don’t be afraid. A frittata is a fancy way of saying omelet. There is, however, a big difference with an omelet and a frittata, and that is in the final presentation.

The quickest way I make a frittata is this way: take a pan, add olive oil and one small garlic clove. While you’re waiting for the garlic to cook in the pan at medium heat, beat two eggs in a bowl adding finely chopped parsley and salt to taste. Once you see the garlic cooking, flip it a couple of times until it browns. Turn the heat down to simmer, remove the garlic then pour the egg in the center of the pan. What should happen is the egg will cook nice and even, but not stick to the pan. After you see the bottom turn a golden brown, flip the egg over to the other side. Leave it cooking until the other side is golden brown. Remove the frittata and serve with your choice of veggies. I love carrots with my eggs, so you’ll see that happening at Casa Flacco.

Omelet with hash browns, carrots and marinated eggplant

Omelet with hash browns, carrots and marinated eggplant

Also, you don’t necessarily need only to add parsley to the mix. You can add virtually anything you like. I’ll dice sweet red pepper and have that as part of the egg mix.

Remember how I said frittata is like an omelet? Guess what? Instead of flipping it a second time, you can add a good amount of mozzarella cheese on top, then flip one-half over the other, wait a minute or so and serve warm. You’ll find the omelet will have a nice flavor because of the garlic base you cooked it in and the cheese will have melted inside.

My favorite part about the whole adventure with this kind of omelet is cutting through it to make trailing strands of cheese with every bite. I don’t think I have this much fun with food than when I eat a cheese-filled omelet. There really isn’t anything like it.

Okay, your turn. What is quick to make, fun to eat and won’t cost you much but a few bucks?

Get the Ranger Martin trilogy now!

Do you have any quick recipes you’ll like to share? How did you come up with it?

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23 Comments

  1. This is one of my favorite meals! I like spinach, cheese, and mushroom particularly.

    Reply
  2. Can’t beat an old fashioned omelet. Still a regular staple in our household.

    Reply
  3. I love this, looked yummy with the colours! I’d add chopped peppers and sliced potabello mushrooms to mine.

    My favorite is vegetable soup. Veggie broth, small red potatoes chopped, half sweet onion, celery, carrots, red beans, minced garlic, green beans, sliced portobello mushrooms, pinch of cumin, some ginger, crushed red pepper, rosemary, thyme, cracked pepper and sea salt. All done in a crock pot.
    Great for those cold days! And there’s leftovers for storing in the freezer for a later lunch or dinner in the future.

    Reply
  4. I like Spanakopita & Baklava, but I have ZERO culinary talent.
    My stepsister made some pretty good Baklava almost from scratch many years ago, but I could never repeat her success. )

    Reply
    • You can count me in on your love for Spanakopita & Baklava. Given a good chunk of our family is Greek, I’m naturally inclined to promote Greek food! 🙂

      Reply
  5. I love Frittatas as well. One easy fast dish is dry Jack cheese and pepper pasta. Cook pasta (spaghetti) Grate the pepper jack cheese. Drain the pasta reserve the boiling water. Rinse the pasta in lukewarm water and add back to the boiling water to heat. Drain a second time and put in a big bowl. Add the cheese (a cup for each two servings) and freshly ground pepper (tablespoon for each two servings). You can do a little dusting of parsley if you want some color.

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  6. Now that looks good. I would have left the garlic cloves in, but I really love garlic…so, that’s just me. 🙂

    Reply
    • I’ve been debating about the garlic clove. I tend to add it whole, season the oil and remove it. I’m wondering about mincing it and having it as part of the dish. YES, this is so subjective!

      Reply
  7. I love your food posts, Jack! My favorite quick soup is cream of broccoli: Melt a stick of butter, add two chopped onions, two washed (peeled if you wish) diced potatoes, two heads of broccoli, chopped…saute to blend flavors, then add chicken or vegetable broth until vegetables are 3/4 covered, simmer at low boil until veggies are cooked through. Turn off heat, cool, blend in careful batches in blender or food processor until smooth. Return to pot, season w salt, pepper to taste. Add light cream or whole milk to desired creaminess. Heat and serve. (Can add blend of shredded cheeses to make into a lovely broccoli cheese bisque…sharp cheddar, mild cheddar, parmesean work really well together.)

    Reply
  8. We love these! Sometimes on the weekends, mom even makes me a spinach and cheese one – LOVE! XOXO – Bacon

    Reply
  9. Received your book and gave it to my Granddaughter. I owe you. I need a return address so I can send a token of my appreciation(it maybe zombie related) Please send me an email awax@tampabay.rr.com. Again thanks, Barry

    Reply
  10. I like to make quiche without pastry.. so easy.. 4 eggs, 200ml of double cream, salt, pepper, then you add the fillings you like (salmon and leeks for example) and cook for 30 min in the oven on medium heat (180 degrees)

    Reply
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