Sunday Brunch Frittata Recipe
I worked many years (in my prime!) at a mountain lodge that served a popular Sunday brunch, and the main attraction was a cooked-to-order frittata. There’s no particular measurements because remember, this is prepared to order. Do you want one egg, two or three? Do you want a sprinkle of cheese or a healthy hand of it? No onions - no problem! Of course filling ideas today are endless - jalapeno, avocado cilantro and a variation of cheeses. This is really not a recipe, but a method - see the photo tutorial.
Ingredients
- Peanut oil (best for this because it has a high smoking point)
- Eggs, beaten
- Grated cheddar cheese
- Sliced green onions
- Finely chopped red and/or green bell pepper
- Mushrooms fresh, chopped
- Olives, chopped or sliced
- Ham or bacon, cooked, diced
- Tomatoes, chopped
- Hot pepper sauce, salt and pepper or other condiments of choice (optional)
Directions
- Heat a nice drizzle of peanut oil in skillet til hot, tilting pan to coat bottom well. If the pan is heated too high, the eggs will cook too quickly and toughen; the outside will burn before the inside is done. If the pan is not hot enough the eggs won't bubble, swell and steam the fillings to doneness. I set my electric skillet control to 350 degrees but can't guarantee that temp would work for everyone else's.
- Add eggs and immediately sprinkle preferred toppings evenly over top.
- Cover and cook up to maybe 2 minutes or until bottom is golden brown and top has just barely set; the lid helps hold the steam to cook the top. If you overcook the frittata it will split as you try to fold.
- Fold one third of frittata toward the center and then lift underneath and fold that part again to remaining portion to seal in the filling. Serve immediately with hot pepper sauce or other condiments of choice.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 178g | |
| Calories 314 | |
| Calories from Fat 244 | 78% |
| Total Fat 27.39g | 34% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 273mg | 11% |
| Potassium 322mg | 9% |
| Total Carbs 4.58g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.6g | 2% |
| Protein 13.87g | 22% |
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Comments
January 25, 2013Hey thanks, Chef Bobby Lovera, for letting me know this is a fritatta style omelette. It helps to know the egg terminology!
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