Tuesday, March 12, 2013

Frittata

So technically, I know this is not a true frittata, but because it is crustless, I am reluctant to call it quiche, but that's essentially what it is...without a crust.



I love quiche, but the crust is not part of low-carb living, so when I found a frittata recipe years ago, I started making my own version. 

I always make at least two, so I'll give the recipe for two.
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First I preheat the oven to 375, then spray two glass pie plates or fluted stoneware tart dishes with non-stick cooking spray. (I honestly don't like to use cooking spray because it is full of chemicals, but I only use it occasionally and this is one of those times.)

I first saute about half a medium chopped onion in a skillet with butter. I add chopped bell peppers sometimes too. 

I add the onions to the bottom of both dishes.

Depending on what veggies I use, I steam them as I saute the onions. I usually use whatever is left over, though. You can also add cooked sausage, chopped ham, etc. 

I then sprinkle about a cup of cheese--could be cheddar, mozzarella, swiss, monterey jack, a mix of several, etc. , on top of the fillings in each dish.

I beat up 10 eggs and add about a 1/2 cup of cream plus salt and pepper.

Pour this mixture over the veggies/cheese, etc., in both dishes. I kind of shake the dishes to make sure the liiquid is distributed evenly. 

Bake in a 375 oven for about 40 minutes, or until done. It all depends on the fillings you have, your oven and how deep your dish is. It varies for me, but I start checking about the 35 minute point.

I also like to add tomatoes, roasted peppers, parmesan cheese, etc., to the tops at the end. 

We love these and I make so many different combinations that everyone here has a favorite. It's a great way to use leftovers and get veggies into everyone.

Thanks for stopping by:-)

Anita

8 comments:

  1. YUM -- I LOVE frittata and it makes a wonderful low-carb meal - breakfast, brunch, lunch or dinner!!

    Blessings!
    Gail

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    Replies
    1. Gail, that is a good point! We will often have them for dinner then the leftovers for breakfast and lunch.

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