Frittatas

A frittata is an Italian dish that is kind of like an omelette, but the ingredients are mixed all together and then cooked, instead of folding the filling in the center.  Frittatas can be served warm but are often served at room temperature and can be served at any meal, so they're a lot more versatile that way.  Because they can have infinite variations, they are a good option for meals, especially when I find that I'm repeating recipes too much and on the verge of ordering pizza.  Here are some variations I found on cooks.com; there are a lot more, or you can be brave and just experiment with what's already in the house:

MUSHROOM FRITTATA

1 tbsp. olive oil 1 tbsp. butter 1 shallot, minced 3 cloves garlic, minced 1 tbsp. chives or scallions, chopped 1 lb. fresh mushrooms, sliced 6 eggs sea salt and freshly ground black pepper, to taste 2 tbsp. fresh Italian parsley, minced 1/2 cup cheddar or Provolone cheese, grated Preheat oven to 350°F. Grease a 10-inch round baking dish or flan pan.In a large skillet, heat olive oil and butter over medium heat. Sauté shallot, garlic and chives or scallions for several minutes, or until softened. Add sliced mushrooms and sauté over high heat for another few minutes. Remove from heat. In a bowl, whisk eggs only until blended; add salt, pepper, parsley and mushroom mixture. Pour into baking dish and sprinkle top with grated cheese (almost any kind of hard cheese may be used). Bake in preheated oven for 20 minutes, or until a thin knife inserted in center comes out clean. May be served warm or at room temperature.

BAKED BROCCOLI FRITTATA

1 c. sliced onions 1/2 c. julienne strips red pepper 1 clove garlic, minced 2 tbsp. butter 6 eggs 1/3 c. half and half 1/2 tsp. basil leaves 1/2 tsp. seasoned salt or lemon pepper 1 to 1 1/2 c. coarsely chopped broccoli, cooked crisp tender 4 oz. shredded Monterey Jack cheese 1/2 c. grated Parmesan cheese Heat oven to 425 degrees. Generously butter a 2 quart shallow casserole dish. In large skillet, saute onions, pepper and garlic in butter until tender. In large bowl, beat eggs, cream and seasonings until combined. Stir in onion and pepper mixture, add broccoli. Pour into prepared dish. Sprinkle with cheeses. Bake uncovered at 425 degrees for 15 to 20 minutes. Let stand for 5 minutes before serving.

CHEESY VEGETABLE EGG FRITTATA

6 eggs 1/4 c. skim milk 1/4 tsp. salt Dash of nutmeg 2 tbsp. butter 1/4 c. sliced green onions 1 c. fresh or frozen cut-up asparagus, cooked and drained 1/4 c. shredded carrot (These are only on the liberal diet) 2 oz. shredded Swiss cheese In medium bowl, combine eggs, milk, salt and nutmeg; beat well.In 10-inch skillet over medium heat, melt butter. Saute onion until tender. Reduce heat to low; add egg mixture to skillet. Cover; cook over low heat for 6 to 8 minutes or until mixture is set. Arrange asparagus in center of frittata. Sprinkle carrots around edge. Sprinkle cheese over asparagus, cover; cook 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.

BACON AND CHEESE FRITTATA

6 eggs 1 c. milk 1 green onion, chopped 2 tbsp. butter, melted 1/2 tsp. salt 1/8 tsp. pepper 4 oz. shredded Cheddar cheese Crumbled cooked bacon Preheat oven to 400 degrees. Grease 10 1/2 inch round au gratin pan or 9 x 9 inch baking dish. In medium bowl with wire whisk, beat eggs, milk, onion, butter, salt, and pepper until well blended. Pour mixture into baking dish. Sprinkle cheese and bacon bits over top. Bake 20 minutes or until set.A tablespoon of vinegar added to water before poaching eggs helps to keep the whites from spreading.

SPINACH AND SAUSAGE FRITTATA

2 Italian sausages, crumbled [Be careful to read the label and find one without sugars] 1/4 c. olive oil 10 oz. pkg. frozen spinach, thawed and drained 1/3 to 1/2 lb. fresh sliced mushrooms 1 med. onion, chopped 6 eggs 1 c. grated Parmesan cheese 1/2 tsp. dried garlic 1/2 tsp. basil 1/4 tsp. marjoram 1 c. grated Mozzarella cheese Salt and pepper Brown sausage; heat oil. Add spinach, mushrooms, and onions (saute). Preheat oven at 350 degrees. Butter 2 quarts casserole. Combine eggs, 3/4 cup Parmesan, garlic, and seasonings in medium bowl. Mix well. Stir in sausage and vegetables. Pour in baking dish. Sprinkle with rest of cheese. Bake until set, 25 minutes. If chilled, bake 30 to 40 minutes. Can be made the night before and refrigerate.

ARTICHOKE HEART FRITTATA OR OMELETTE

6-8 eggs 1-2 pkg. frozen artichoke hearts [I have never seen these, but I'll look for them now- you could just boil some artichokes and cut out the hearts- ooh, how piratey sounding] 1 c. Italian cheese 1 c. grated mozzarella cheese 1 bunch finely chopped green onions Beat your eggs well with a hand beater. Add salt and pepper to taste. Then add Parmesan cheese and beat well again. Add mozzarella to eggs and other ingredients. Put your artichokes in teflon skillet. Pour eggs and oil ingredients over artichoke. Place in heated oven, 350 degrees cook until done.

CHRISTMAS MORNING FRITTATA

1 pkg. frozen spinach 1 tbsp. butter 1/4 c. sliced onions or chives 6 beaten eggs 1/3 c. milk or cream Salt and pepper 1/4 tsp. marjoram 1/2 c. (2 oz.) shredded Swiss cheese 1 sm. tomato, chopped Microwave and drain spinach. In 9 or 10-inch pie pan, melt butter 45 seconds, coat pan. Add onions and saute. Spread spinach over onions.Combine eggs, milk and seasonings and pour over vegetables. Cook uncovered 4 to 6 minutes, stopping and lifting edges a few times. Sprinkle with cheese and microwave 1 minute. Add tomatoes and serve.

CRAB FRITTATA

1 (7 1/2 oz.) can crab meat 2 tbsp. butter 1 clove garlic, crushed 2/3 c. chopped onion 1 c. chopped asparagus 1/2 c. sliced mushrooms 1 1/2 tsp. salt 1/4 tsp. black pepper 3 eggs 1/2 c. nonfat milk 1/2 c. grated Parmesan cheese Parsley Drain crab. Melt butter in large skillet. Add garlic, onion, asparagus and mushrooms; saute until tender. Add salt and pepper, cook, covered, 5 to 7 minutes. Beat together eggs, milk and cheese. Combine crab with asparagus and egg mixture in buttered 1 quart casserole. Bake at 350 degrees for 20 minutes or until firm. Garnish with parsley. Serves 6.

[Mexican] LUNCH FRITTATA
1 diced tomato 1 diced green pepper 1/2 chopped onion Dash of taco seasoning 2 tbsp. oil 2 eggs, beaten Salsa Saute first four ingredients in oil until tender. Pour in eggs. Turn when set and brown lightly. Top with salsa to taste.

LOBSTER FRITTATA

3 tbsp. olive oil 1 red onion, sliced thin 2 garlic cloves 3 yellow squash 1 yellow bell pepper, cut in strips 1 red bell pepper, cut in strips 6 eggs 1/4 c. heavy cream 1 tsp. saffron 3 tbsp. fresh basil 10 oz. Boursin cheese (found in dairy section in packages) 1 lb. cooked lobster meat 2 c. grated Gruyere cheese Butter bottom and sides of springform pan. Heat olive oil in pot; add onion, garlic, squash, pepper; cook for 10 minutes or until soft.In a bowl, whisk the eggs and cream, saffron, basil, boursin cheese. Add the lobster meat and then cooked vegetables. Add the Gruyere cheese and pour into the springform pan. Place pan on tin foil or cookie sheets in case of leaking. Bake at 350 degrees for 1 hour. Serves 8 nicely.

PIZZA FRITTATA

1/4 c. chopped onion 8 eggs 1/4 c. water 1/4 c. chopped green pepper 2 tbsp. butter 1 med. tomato chopped 1/2 tsp. Italian herb season 1/4 tsp. salt 1/2 c. Mozzarella cheese 1/2 c. sliced pepperoni [be careful to read labels to avoid sugars- Boar's Head is probably the best bet, but I haven't checked it myself- or just skip this ingredient] In a 10-inch ovenproof omelet or frying pan, cook onion and green pepper in butter until tender but not browned. Beat together eggs and remaining ingredients except cheese. Pour egg mixture over onion and green pepper mixture in frying pan.Cook without stirring over low to medium heat until eggs are set but still runny in center, 7-9 minutes. Sprinkle with cheese. Broil 5-6 inches from heat until cheese melts and browns lightly, about 3 minutes. Cut in wedges to serve.

And now, in honor of frittatas, a few lines from the Lion King 1 1/2:

Timon: The monkey was right.

We found it-- the perfect life.

He had the perfect name for it, too.

Pumba: I'll just whip up a little something.

Timon: Such a wonderful phrase. It had this rhythm. Laduda Ladada.

Pumba: Come and get it. Try this hot tuna frittata.

Timon: Quiet, Pumbaa. I'm trying to think.

Pumba (still trying to serve food): The spinach armada.

A spoon of ricotta.

Timon: Two words.

Pumba: A wormy piccata.

Timon: Six syllables.

Pumba: Kahuna colada.

A blue enchilada.

Timon: Twelve letters.

Pumba: Legumes on a platter.

Timon: Think... Rhymes with...

Pumba: This ought to be hotter.

Timon: I forget.

Pumba: I gotta lambada!

Timon: I'm dying here!

How can you dance at a time like this?

Ooh, sorry about that, pal.

Pumba: Hey, Hankuna Matata.

Ohhhh.