This is my new go-to. Ever since I discovered how easy it is to make a frittata for brunch (or breakfast, or lunch, or dinner), there is no reason to make anything else. The other fabulous thing about this recipe is that it is SO easy to customize for your guests!
A few weeks ago, I made brunch for a Thirty-One party I was hosting (Thirty-One is a new adventure for me. More on that in another post). I wasn’t sure of the audience’s food preference, so I made 3 different frittatas in no time flat, and everyone had something they loved! The frittata is best accompanied by a fruit salad and a pastry of some sort, and is very easy to present. So, voila! You become the domestic goddess that conquers a delicious brunch party!
And I don’t want to give away ALL of my secrets, but this frittata is an amazing and easy way to get rid of leftovers. Simply chop them up and use them in the recipe where it calls for your filling. But the flavor possibilities are endless.
Here are some varieties I have made:
- Maple sausage and cheddar
- Potato and sausage
- Leftover brisket and cheddar
- Feta, tomato and spinach
- 3 cheese
- Leftover steak, mushrooms and provolone
Frittata Recipe
Ingredients
- Cooking spray
- 1.5 cup of your choice of fillings, chopped or sliced into bite-sized or smaller (if using meat, it should be precooked)
- 1.5 cup of your favorite shredded cheese
- 7 large eggs
- 1.5 Tbsp water or milk
- .5 tsp seasoning salt
- 1 Tbsp cream cheese
Directions
- Preheat oven to 380 degrees
- Spray a 9×9 metal pan with cooking spray
- Spread your filling evenly over the bottom of the pan
- Spread your cheese evenly over the filling
- In a separate bowl, beat together the eggs, water or milk, and seasoning until it begins to foam on top
- Pour egg mixture evenly over the ingredients in the pan
- Divide your cream cheese into dime sized blops (technical word) and dollop the blops evenly over the pan
- Place the pan in the oven and bake for approximately 20 minutes, or until the entire top of the frittata is dry
- Remove from the oven and let cool for 5 minutes
- Enjoy!
Happy Eating!
– Renee Hirschberg
