In an attempt to try and mimic (and quite poorly so) my mother's amazing cooking skills and to learn how to cook on my own, I've tried a couple different recipes that were 1) SUPER EASY TO MAKE [this has to be a requirement] and 2) Tastes great with minimal effort. Oh and the most important part, it's all gfree! hehe.
So, today I decided to try and make a delicious Potato and Pepper Frittata-Italian Omelet inspired by Chef John from Food Wishes. If you guys don't already know of him, subscribe to his YouTube channel and check out his blog. I enjoy his sense of humor he puts in his commentary for his recipes. You'll have to see it for yourself to get what I mean. =P
Here's his channel: http://www.youtube.com/user/foodwishes?feature=watch
And Blog: foodwishes.blogspot.com (yay for blogspot bloggers!)
Okay, so this recipe is perfect if you have a ton of eggs and also some leftover veggies that need to be eaten- and fast before they go to the garbage. You can use any veggies you like- I just used the ones I had in my fridge.
So basically, here's what I put in my frittata:
Serving Size: 2
2 large white potatoes cooked and peeled
3 strips of bacon
About 1 cup of veggies total (this is more than 1 cup that I've listed here):
-1 large red bell pepper
-1 large yellow bell pepper
-2 small carrots peeled
-1 Italian yellow squash
6 eggs beaten
1/4 cup fresh mozzarella cheese
Salt and pepper for taste
Mrs. Dash Table Blend (didn't have fresh herbs so I made do)
Grated Parmesan cheese
1 tbsp Olive oil
1) Boil your potatoes and add a generous amount of salt to flavor them while in the water. I turned mine on high heat, put the lid on, and then when boiling, reduced heat to medium, removed the lid and let it boil until tender. You can check if its done by sticking any paring knife through the potato- if it goes through without effort, your potatoes are good to go!
2) Start washing and chopping up all your veggies. I sliced them in small cubes so there wouldn't be huge veggie strips poking out of the finished fritatta. Set aside.
3) Cut the bacon in sections and set aside.
4) Using a small but deep frying pan (preferably nonstick but stainless steel works too- and no, it won't stick. Just stay tuned to check out why!), turn on the stove to medium heat and add olive oil. Tip: If you use a wooden spoon or toothpick, you can check if the oil is hot if there are bubbles that start to form at the tip!
5) Add the bacon and cook until crisp.
6) Keeping the oil in the pan and staying on medium heat, throw in your veggies. Put in the veggies that take longer to cook first and then put the rest. Cook for about 3 minutes.
7) Once the veggies are somewhat tender, remove your pan from the heat and take a paper towel and tongs to remove the excess oil from your pan. Don't remove all the oil, but just tilt the pan slightly and the oil will drip down.
7a) Season your veggies with salt, pepper, and herbs. (Optional: If you want it spicy, add some cayenne pepper and red pepper flakes.)
8) Place the pan back on medium heat and add your egg mixture. It should nicely cover everything in your pan.
9) Start gently stirring the egg mixture and let it cook until it is somewhat cooked through but still runny. We're going to finish it off in the broiler so don't cook it all the way. Btw, start preheating your oven to the broiler setting.
10) Once the eggs are cooked but still loose, sprinkle on your cheese of choice and use your spoon to poke it through the egg so we get some of that cheese into the center of the fritatta.
11) Once your broiler is hot and ready to go, stick your entire pan into the oven and cook for 5 minutes. This should cook the rest of those runny eggs, prevent sticking, and brown that cheese. mmm yum.
12) After 5 minutes, remove from heat, cool, and serve. You can flip it onto another plate too- yep, no sticking and all you get is a beautiful fritatta waiting to be devoured!
Here's what mine looked like when I finished: