You say Frittata, I say it's notta

Frittatlet served Frittata style

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

You’re in the mood for a good breakfast. You don’t want anything too heavy: you had a filling dinner or you just had pancakes yesterday. What to do in such a dilemma? Bagel and lox or a frittata, but these aren't exactly light. An omelet may not be filling enough, and so I came up with this is the happy medium. This recipe can be vegetarian, mostly vegetarian with a bit of dairy, or, for meat lovers, with bacon.

Ingredients

4 eggs or 2 eggs and ½ a cup of egg white

2 tbsp of water or milk

8 Cherry or grape tomatoes cut in half lengthwise

6 Medium sized Cremini Mushrooms ¼ inch slice

3 Cloves of Garlic

½ cup of grated Cheddar Cheese

2 tbsp Olive Oil

Ingredients prepped and ready to cook, this is how I cut everything

Cooking Instructions

Lightly whisk the eggs and milk/water, season with salt and pepper to taste

Heat an 8-inch frying pan to a medium low heat

Add the Olive Oil and heat it for 30 seconds

Add the garlic and sauté for 30 seconds

Add the Tomatoes, salt and pepper to taste and sauté for 2 minutes

Add the Mushrooms, salt and pepper to taste and sauté for 2 minutes

Add the eggs and stir the vegetables so they are evenly spread out

Pour the Cheddar Cheese evenly on the eggs when they are firming up

Time to add the bacon and cheese

Allow to cook until the eggs have the firmness of an omelet

In the final stage you may want to pop it into the oven if it the eggs aren’t setting up rather than leaving it on the stovetop so that the eggs don’t catch. If you're only cooking for two the stovetop should be fine but you most definitely want to the oven for four or more servings.

Breakfast is ready, if you remembered to prepare the coffee and toast on time.

Frittatlet served Omelet Style

There are a couple of substitutes and variations I want to share with you. First of all it can made for as many or as few servings as you like, depending on the number of mouths you have to feed and how hungry everyone is. The recipe I am sharing is for two people with a fair appetite, after all it needs to last until lunchtime.

 

Substitutes and Variations

We have enjoyed this breakfast on many occasions and have shared it with our guests, so far to their delight. It has tomatoes, garlic, mushrooms, and cheese. Which cheese? That depends on your taste, but my preference is for cheddar. We have added herbs which adds a lighter dimension and is particularly good in warmer weather. Here are a few ideas to try.

Substitutes –

If you don’t have Cremini Mushrooms, white or button will be fine, just a bit less potent.

If you want a low-fat cheese, Parmesan or Feta are excellent choices.

If you want a more decadent version, Chevre Cheese will add a creamy richness.

Variations –

For a fresh, herby flavor, julienned basil or cilantro work very well, particularly with Feta Cheese.

For meat lovers, cook two slices of bacon in the same frying pan that you are going to cook the other ingredients in. Use the bacon fat for the sauté instead of Olive Oil. Combined with Cremini Mushrooms this should satisfy the craving of any carnivore at the table.

For a larger meal, use a 12-inch frying pan and increase the garlic, tomatoes, and mushrooms by the half the amount of the number of additional servings. For example, if you are making 4 portions, increase the garlic to 4 or 5 cloves, the tomatoes to 12 and the mushrooms to 9. Heat the oven to 325 degrees as everything is being cooked and throw the pan in after cooking on the stovetop for 3 to 4 minutes. The eggs will set without sticking and release from the pan more easily.

I hope you enjoy this lighter version of a weekend breakfast. Please leave any comments or questions. I would appreciate it if you go to the home page and follow this blog. Until we meat again on the journey to better cooking!