Basic Frittata with Bacon, Mushrooms, Red Pepper, and Green Onion
The basic frittata recipe allows a lot of variation depending on your tastes. This recipe is also a great Make-ahead meal as it keeps well in the refrigerator for a week of meals.
6 eggs
Diced Vegetables (I always use green onion or shallots and red pepper plus anything else that sounds good.)
Shredded Cheese
Diced, Cooked Meat
Preheat Broiler with rack about 6 inches from top.
Add 1 tbsp butter or olive oil to 8″ overproof skillet and heat on medium-high. Add raw veggies and saute to desired donesness. Add meat, if desired. As this is cooking through wisk eggs with aabout 1-2 Tbsp water or milk. (I like water as it does not dry the eggs.)
Add egg mixture to skillet. As the eggs cook, scrape sides and bottom of pan to move uncooked egg toward edges and continue the cooking process. When eggs are mostly cooked with some wet areas still on top, remove from burner.
Top with shredded cheese and herbs of your choice.
Place under broiler and cook until lightly browned on top. (About 5 minutes.)
Remove from oven and cut into wedges. Serve immediately or let cool and wrap individually and refrigerate for later in the week.
