Wednesday, September 23, 2009

The Frittata Recipe

Okay when you've put yourself on a healthy regimen, you're always looking for new ways to make food interesting. I picked up Prevention Magazine the other day and it had a recipe for a delicious-looking Frittata, with some variations as well. Hubby has been out of town this week, so it was a good time to try out something new without poisoning a family member. :-)

I've made omelets before, but this looked a bit different and so tasty. So I made it this morning with a bit of variation of my own. Here's the recipe for anyone who might be interested.

Adrianna's Parmesan Frittata

2 eggs
1/8 to 1/4 c. grated Parmesan cheese or variation
freshly ground black pepper (to taste)
olive oil
fresh chopped onion
Italian seasoning or parsley or what pleases you, to taste, and to add some color

[Note, the recipe in the book also calls for salt, but I don't add salt to my food, so I've omitted that from this recipe. That's not really a new thing, I've never added much salt to stuff. But lots of pepper--love a spicy bite to my food. Just like my reading and writing, I guess.)

1. Heat oven to 400 degrees

2. Beat together eggs, cheese, pepper and Italian seasoning, a splash of milk (optional). I use Vanilla Almond Breeze milk alternative as it's lower in carbs.

3. Heat oil in oven-proof skillet (preferably nonstick, but I use a small iron skillet and it worked fine for me) over medium heat. Add onion and cook until just soft and lightly brown. About 5-10 minutes, depending on stove and heat level. Pour egg mixture into skillet and reduce heat to low. I found that was about eight minutes or so. Cook only until Frittata is almost done, but top remains glossy and still slightly runny.

4. Put Frittata (still in skillet) into oven. (Prevention Magazine suggests covering handle with four layers of aluminum foil, if it's not ovenproof. My iron skillet, which I picked up at Wal-Mart by the way, is ovenproof, so I didn't have to worry about that.) Bake for about six minutes or so.

5. Using potholder (thought I better say that), remove from oven and with spatula or some other flat utensil (I used a small metal cake server that I've had forever) and slide Frittata onto plate.

Oh, don't forget to turn the oven and burner off. Some of "us" can get a bit forgetful, you know. I'm just saying...

Yum. There are many variations of this. I like this recipe because it's low in carbs (eggs and cheese), uses olive oil (also healthy) and most importantly, is really, really simple to make. And delicious.

There are other variations, of course--this is my tweaked recipe based on the one in the magazine altered to suit me and my tastes. I printed another one out from the site which is a cheese and pepper Frittata. That one uses Monterey Jack cheese and bell peppers and basil. That sounds good, too.

Oh, I added a side of medium picante sauce which gave it just the right zing for my taste.

Thought I'd share.


Pat McDermott said...

Sounds delicious, Adrianna. I'll try it soon. Thanks for sharing!

Anonymous said...
This comment has been removed by a blog administrator.
Anonymous said...
This comment has been removed by a blog administrator.
Carolina Valdez said...

Hi Adri:

This sounds delicious! As a Weight Watcher, instead of two whole eggs I'd use three egg whites and a tad of one yolk just for color. My version of this qualifies as an omelet because I don't add the Italian seasoning. Your recipe would make a nice alternative.

Carolina Valdez