I just made the best frittata and wanted to share it with you.
Frittatas are similar to omelettes but usually the cooking is finished in the oven. A definition online says a frittata is “an unfolded omelet often containing chopped vegetables or meats.”
I had some leftovers and was not sure what to fix for supper so I decided to use the leftovers in a frittata. I had some roasted fingerling potatoes and asparagus and a small bit of salmon fillet.
I started by dicing the potatoes and melting the butter in an oven proof skillet. I cut the asparagus spears into bite size pieces. I added the potatoes to the skillet and let them brown before adding the asparagus and then crumbling the salmon into the mixture.
I beat a dozen eggs and added about 2/3 cup milk with salt and pepper and 1/2 cup parmesan cheese, and then added this mixture to the potatoes mixture. Then I popped the skillet in to the oven on 425 degrees for about 12-15 minutes.
It was just delicious, and I highly recommend you experiment with other vegetables and meats to make a tasty frittata for your next brunch or supper.
Ingredients
- 1 cup cooked potatoes, diced
- 1/2 to 1 cup cooked asparagus, cut up
- 1 small cooked salmon fillet, shredded
- 12 eggs
- 2/3 cup milk
- 1/2 cup parmesan cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Beat eggs, milk, cheese, salt and pepper in bowl and set aside.
- Melt 2 tablespoons butter in an ovenproof skillet. Add potatoes to melted butter and let brown for several minutes.
- Add asparagus and salmon. Then add egg mixture to vegetable mixture.
- Place in preheated oven for 12-15 minutes and until slightly brown and eggs are set.
- You can experiment with other vegetables and meats.
