Henry Rifle Forums

We had a frttata at one of my sister's when we were there for Thanksgiving .... we made one for supper last night .... they are easy and so adaptable to whatever you have on hand .... you will need an oven proof skillet, we use a cast iron or copper chef pan so the clean up is a breeze.

Preheat the oven to 350 .... Saute some onions and peppers in some butter until soft. Set aside. Cook and crumble 3-4 pieces of bacon. Scramble enough eggs for the number of folks you are serving; I use 6 for the two of us. Over low to medium heat, cook the eggs in butter with the veggies, bacon, mushrooms, and some shredded cheese until the eggs just start to set. Stir gently and put in the oven until set--15 minutes or so. You can add other vegetables and meats. We have used ham, mushrooms and a couple of kinds of cheese. We have it for supper as often as for breakfast. Our daughter makes one and uses it for her lunches at work for several days. She sometimes puts chopped spinach in hers.

You guys are sure making me hungry! Sounds great. Maybe I should spend more time in the kitchen...my wife would thank you!!!

I'll have to try that too, I do something similar but just scramble the eggs 'til done and then put the shredded cheese on top. Just got a couple of non-stick skillets that are oven safe. I eat a lot of eggs since they are carb free.

basically, its a slightly different way to cook an omelet .... one that takes somewhat less personal attention

I cook like I sing, so I appreciate a new recipe to try. It looks delicious.

my wife's latest frittata .... basically a version of a Western Omelette .... eggs, garlic, Vidalia onion, mushrooms, sweet peppers, crumbled bacon, shredded cheese .... this time cooked in a Copper Chef pan as per instructions posted above .... we often eat "breakfast" type food at any time of day.... this type of frittata has become a family favorite