I love “formulas”– Meaning recipes that you can simply plug in whatever ingredients you have on hand to make something delicious. Frittatas make the perfect formula! I love that frittatas are easy enought to make for myself (and then saving the extras to reheat for a busy weekday breakfast) and yet “fancy” enough for company. Serve with a simple green salad and they also make a great brunch or lunch dish. A year and a half ago some friends came over one early morning for breakfast while our husbands went water skiing. It felt very 1950′s that we gathered in the kitchen with our kids while our husbands were out galavanting! I made a frittata and my girlfriend Shannon has been asking for the “formula” ever since. Does it show how crazy life has been that I am just getting to it now?! Here you go Shanny! The Frittata Formula:
1 TBS fat free 1/2 and 1/2
1 cup of chopped veggies and/or meat**
1 tsp of olive oil
1-2 TBS of shredded cheese
Seasoning (I like Penzey’s Country French Vinaigrette)
**I suggest including a tomato to keep this moist. Also, if you do include spinach you will need more than 1 cup as the spinach wilts so much. Here I used 1 cup of spinach, 1 large tomato and 1 piece of deli ham. The cheese is mixed Italian. Asparagus and onion are great too!
I have a few ideas here. If your kids like scrambled eggs, I suggest cutting this into pieces and serving it to them so it looks like scrambled eggs. If they are sceptics, keep it in the triangle pieces and call it “egg pizza”!