I stayed home from work today. I’m fighting off something and spent most of the day in bed. I did manage to make a frittata for dinner.  Oh no, I’m not a martyr, it’s just my husband said he’d gladly pick up some McDonald’s on the way home so I had no choice but to make me something edible.  Frittata is really so simple that I don’t know why I don’t make them more often. There is something very comforting about eating breakfast foods for dinner.

Really if you can make an omelet, you can make a frittata. Even if you can’t make an omelet you can make a frittata. Heres how I made mine tonight, but like an omelet just use what you have in the fridge.

I sauteed chopped onions, red and green bell pepper and garlic in a skillet (be sure to use one that can go into the oven). Then I whisked about 6 eggs with about 4 oz of cream cheese. Into this mixture I added some pepper jack cheese, fresh thyme and basil (It’s what I had on hand). Pour this mixture into skillet and let it set on medium heat until the middle starts to set up (3 or 4 mins) . If you want, add some more cheese to the top sprinkle with Paprika (smoked or Hungarian) and put in a 400 degree oven until the cheese is bubbling and the entire dish is firm. (about 4 mins) Cool for a few minutes, slice and serve.

If my kitchen was better stocked I would have served it with some fresh fruit and a side of bacon but it’s not, so we had whole wheat toast. It was just what the doctor ordered and now I’m headed back to bed.

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2 thoughts on “

  1. I’m illiterate when it comes to frittatas. What is the difference between and omelette and a frittata (or even quiche for that matter V?). I’d love to try making a frittata sometime…sounds much more sophisticated than “omelette”. Even the word omelette sounds weird, huh? Lol! I’ll check back for your reply, because I’m really hoping to try one soon. xoxo

  2. It’s a lot like an omelet (the same ingredients) but the fillings aren’t folded up inside. They are mixed right into your eggs. You start it on the stove top, until it’s slightly firm and finish cooking it in the oven (this way the bottom doesn’t burn) once it cools you can slice it like a quiche.

    I like it because it serves more that a single omelet. I think it’s easier. It makes a prettier presentation and I can refrigerate or freeze the leftovers!

    I like quiches too, but you usually have to make a shell. It also has more liquid mixed into the egg mixture so it doesn’t have as firm a texture.

    Try it you’ll like it! 🙂

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