Frittatas

Every now and then I'm going to post a photo of things I've made or eaten recently, maybe even with a recipe or pointer or two! In that spirit, I present to you: the noble frittata.

I love eggs. Don't even get me started on eggs. They're so flexible, delicious, high in protein with a bit of healthy fat. An egg on its own is enough. But an easy, quick way to make them even better is to add veggies and cheese! That could be in an omelette if you're feeling fancy, scrambled eggs if you're not, or a frittata. What is a frittata? Easy: it's a quiche without the crust. It's a ready-made, alteration-free low-carb food.

These are two different frittatas, in fact! I made the second one for the Easter morning potluck at the cathedral where I work and liked it so much that I made another one a few days later. You can put anything you want in a frittata. The cheese on top is entirely optional, too! Even the amount of eggs is optional. Here's what I do:

• Grill about 2 cups worth of veggies of your choice. My choice in both of these was: spinach, red pepper, broccoli, and fresh garlic. I grilled them in about 1 tbsp of butter.
• While they're grilling, beat 8 eggs and add a splash of cream or milk. (This is also optional.) 
• When the veggies are cooked, spray or butter a pie plate/pan and spread the veggies around as evenly as possible. (It's not hugely important to be very exact about this!) Then pour in the egg mixture and cover it all with as much cheese as you desire. This can really be any kind of cheese. In the top frittata, it's mozzarella. In the bottom one, I used cheddar. I also like to sprinkle a goodly bit of oregano on top of the cheese. 
• Bake it at 350 F for about 30 minutes. Voilà. 

You can eat this hot or cold, on its own or with something else, for breakfast, lunch, or dinner. Frittatas, to summarize, are wonderful.