FOUR SEASONS BREEZE | MARCH 2021 21
INGREDIENTS
• 6 eggs, beaten
• 2 Tablespoons whole milk, half and half
or whipping cream
• ½ teaspoon salt
• Freshly ground pepper to taste, ¼ to ½
teaspoon
• 1 Tablespoon olive oil
2 cups of any combination of the following:
• roasted asparagus cut into 1- inch pieces
• leftover ham or other cooked meat,
chopped
• leftover sautéed mushrooms and/or
onions
• roasted red pepper strips
• ½ Cup shredded cheese, such as fontina,
Gruyere, Monterey Jack, or pepper jack
1. Preheat the broiler.
2. In a medium bowl blend together the eggs, dairy, salt and pepper. Set aside.
3. Heat the oil in an 8 to10 inch cast iron or oven-safe nonstick skillet over medium heat.
Add 2 cups of the selected meats and/or vegetables and heat until everything is warmed
through, 2 to 3 minutes, mixing to ensure the ingredients are evenly distributed. Pour
the egg mixture into the skillet and cook for 4 to 5 minutes until the eggs are set on
the bottom and begin to set on top but are still runny. Sprinkle top with the cheese.
4. Transfer the skillet to the oven and broil for 3 to 5 minutes until the top is lightly
browned and the eggs are fluffy. Remove from oven. Use a rubber spatula to loosen
the frittata from the pan and slide it onto a plate. Cut into 6 wedges and serve.
Frittata Your Way Frittata Your Way
By Irene Welker
If there is such a thing as a perfect food, it has to be a frittata. They are inexpensive, can
be prepared in under 30 minutes and are great for using up leftovers. The list of possible
fillings is endless. Use whatever is on hand — meat, cheese, vegetables, potatoes, or pasta.
They can also be eaten hot or cold for any meal. Best of all, any leftover frittata keeps for up
to four days in an airtight container in the refrigerator and can be used as an encore meal.
DIRECTIONS
