FUEL YOUR INNER ATHLETE
Another great recipe from Katie's kitchen. This one looks like it would be great for a weekend dinner!
This method can be used with any combination of flavors and ingredients. Great for any meal! Also provides tasty leftovers for meals later in the week.
You will need a 10” cast iron pan for this recipe – or some other pan of around that size that can go on both the burner and in the oven.
2/3 cup milk or cream (optional, it makes the frittata fluffier)
1 cup chopped tomatoes, I really like cherry tomatoes for this
1 cup other pizza toppings of your choice, in small pieces
1 cup shredded mozarella cheese (optional, if you don’t use it put in a little extra seasoning)
Pizza seasoning or Mediterranean seasoning, I use several shakes, probably about 1 ½ tsp
Salt and pepper, a healthy pinch of each
Heat oven to 350
Beat eggs, milk (if using) and seasonings together and set aside.
If you are using meat that is starting out raw, brown it in the cast iron pan, drain the excess grease.
Put pan on a medium burner
Add a splash of olive oil and the chopped toppings to the pan, and cook for 2-3 minutes, until toppings are about halfway cooked. (Add browned meat back in as well.)
Pour egg mixture over partially cooked toppings – Do Not Stir.
Sprinkle cheese (if using) over top – Do Not Stir.
Cook over medium heat until edges are just set.
Carefully move pan to pre-heated oven, and bake for 15-20 minutes, or until center is set. Edges should be golden brown. If your toppings had a lot of moisture (like mushrooms and peppers) you may need to add more cooking time. If your pan is bigger or smaller, you may also need to adjust cooking time, so keep an eye on it.
Remove from oven and let sit for 5-10 minutes to firm up. Slice and serve hot. Immediately refrigerate any unused portions, frittatas reheat very well.
If you chose not to use any dairy, expect the frittata to be fairly dense in texture – it will still be very tasty though!
The reason that you never ever stir a frittata once the eggs are poured in: As soon as the eggs hit the hot pan they begin to cook – we want the edges and bottom to form a nice crispy “crust” against the nice hot pan. If you stir it the eggs that are against the side of the pan will get mixed in, the temperature will drop slightly, and the eggs will stick to the pan, and you will basically end up with a pan of solid scrambled eggs. The texture of the inside of the frittata will also be affected by stirring. So pour carefully and Do Not Stir.
Content provided by Lacey and Katie.