Frittata is the probably the easiest, most versatile dish you can serve for breakfast, lunch, brunch, dinner or appetizer. Serve in the pan you cook it in or pour mixture into a greased baking dish for fancier occasions. This recipe also works great in greased muffin tins, especially the small ones which make for excellent bite sized minis that are perfect for a healthy, gluten free appetizer.

Ingredients for a frittata

Ingredients for a frittata

Throw in whatever you have on hand including leftovers from the night before like meat, potatoes, or veggies of your choice. Try different herbs like thyme and rosemary. Fresh chives are great, too. All cheeses work, including feta, cheddar, mozzarella and blue cheese. Have fun and experiment! You can’t go wrong and will find your favourite combinations.

I made a basic veggie frittata with ingredients I had on hand for dinner the other night. Leftovers made for a terrific breakfast for the next two days. I like it with lots of hot sauce and a few tablespoons of thick, plain, yogurt. Here’s the recipe but feel free to modify.

Ingredients
6 large free range eggs beaten with fork with salt and pepper to taste.
1 handful of spinach, coarsely chopped
2 handfuls of mushrooms, sliced
6 asparagus, sliced into small pieces
1 cup shredded jalapeno Havarti cheese
2 cloves garlic, minced
3 green onions
¼ cup sundried tomatoes, chopped
Salt and pepper to taste
Butter for frying

Sautéing all ingredients before adding the eggs.

Sautéing all ingredients before adding the eggs.

1. Melt butter in a cast iron or other oven-proof pan. Sauté garlic, onions, and sundried tomatoes for a few minutes.
2. Add mushrooms and sauté for a few more minutes, until mushrooms are slightly browned.
3. Fold in spinach, cheese and salt and pepper to taste. Cook for another 5 minutes or so, stirring/folding mixture occasionally.
4. Add the eggs and turn the pan so egg mixture gets evenly distributed throughout the pan.
5. * Cook for a few minutes on the stove then place in a preheated 350 degree F oven for about 10 minutes or until eggs are done (do not overcook).
6. Remove from oven and let sit for a few minutes. Slice into pie like pieces and enjoy!
• You don’t have to cook in the oven, this recipe can easily be finished off on the stove top. To cook eggs thoroughly try turning over the entire frittata with a large spatula, or sections of it. This is so good because both sides get browned in the pan. You can also cover the mixture with a lid to cook the eggs throughout.

Have fun and let us know how it goes or what your favourite variations are!

*meat free
*gluten free

Recipe by Donna Sales at www.hopecafe.net