Stella May I know what you make for a quick and simple dinner?

9:30 AM Unknown 0 Comments

 Of course you may! The answer to the quickest, simplest dinner is a frittata! It's a like a giant omelette or the insides of a quiche. The best thing is that as long as you have eggs you have everything you need! Today's Fiddle-Faddle Friday is all about how I make the simple frittata.
What makes this simple is that it is heating up leftovers but just taking it one step further. In a skillet heat up your leftovers (or cook up fresh veggies or meats or tofu or whatever), then add in beaten eggs with a little milk. Add as many eggs you want. For the one above, I used 4 eggs. Then just let it cook! I like to poke around a bit after I first add in the eggs so that the egg can get into every nook and cranny, but then just let it sit there and cook. Then when the eggs pull away from the edges flip the whole thing. (sounds daunting but just slide a plate that's larger than the pan and over a sink do a quick flip the pan, then slide the frittata back into the pan.) You'll know it's done when the frittata stops jiggling. & the whole dish is done in one pan!

My tips: 
- Try not to beat the eggs too much. It'll make for a denser, flatter frittata.
- If you aren't using leftovers, precook your ingredients beforehand.
- I cook the entire thing on the stove, but you can also start the frittata in the pan (just until it starts to pull from the sides then stick it in the oven at 350 for 15-20 minutes, or until it just about sets in the middle.
- This isn't just good for dinner, it's good for any time of the day just switch up the ingredients!
- Don't forget the cheese! I like to keep the cheese in cubes so it'll be gooey when it's all done.

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