An Eggcellent Dinner
Posted by terrepruitt on September 11, 2014
What to make for dinner is often a tough question to answer. My husband does not understand why it is so difficult. He doesn’t understand that when he eats ground turkey and a vegetable two nights (at least) every week for months it is because I just do not have the time or mental capability to THINK of something to make for dinner. Ground turkey and whatever vegetable we have is soooooo easy. But this past year I was told I made it too much. So . . . now that I have more time and can think about something other than planning a “memorial”, I am trying to come up with something else for dinner. On Thursdays I like to have something pretty much prepared before I go to teach the evening Gentle Yoga class. My hubby has been experimenting with making deviled eggs so we ended up with a lot of eggs. So I thought why not make a Frittata? Is it still a frittata if you don’t bake it in the pan you do the initial cooking in? I don’t have a cast iron skillet. Or pan that can go in the oven. Or — perhaps more accurately, one I want to put in the oven. But I just put my “frittatas” in a casserole dish.
According to Wiki:
“Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake”.
The Italian word frittata derives from fritta and roughly translates to egg-cake. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.”
Well, I had a small piece of chicken to use and a lot of eggs. So I bought some mushrooms and a leek.
Here is our dinner tonight.
Leek and Mushroom Frittata
1 leek, chopped up into little pieces
1 lb mushrooms, sliced
1/2 teaspoon rosemary
1 clove garlic, minced
1/3 C milk (I use 1%)
1/2 C cooked chicken (optional)
1 C Cheddar cheese (I used mild)
(I used a 7.5 in X 11 in casserole dish)
Put about a tablespoon of olive oil in a pan. Heat the oil. Then add the leeks. Salt them a little while cooking. When they look as if they are getting cooked add the mushrooms to the pan. Add a little more salt. Add the rosemary. Add the garlic. Cook the leeks and mushrooms until they are almost done.
While the vegetables are cooking beat the eggs in a large bowl. Add the milk. If you feel you need more salt and pepper you can put it in the egg mixture.
Once the veggies are cooked add them to the eggs in the large bowl. Butter the casserole dish. Then pour the veggie-egg mixture into the casserole dish. Then add the chicken, use a fork to spread the chicken around in the vegetable-egg mixture. Then sprinkle the cheese evenly over the top. With the fork sink the cheese into the vegetable-egg-chicken mixture.
Bake on 350° F for about 20 minutes. After 20 minutes check it to see if it is done to your liking. Usually you want eggs to be cooked thoroughly. But everyone likes their eggs done differently so cook it to the way YOU like it.
Of course this can be breakfast, brunch, lunch, linner, dinner, a snack . . . . whatever you want. I am sure you can adapt it to one pan cooking like a “real” frittata, but . . . it works in a casserole dish too.
Do you like frittatas? Do you ever eat them for dinner?