Frittata
- 6 eggs
- ½ cup light cream (half & half)
- 2 tsp. salt
- 1 tsp. freshly ground pepper
- 2 Tbs. Chives
- 1 cup Swiss cheese, grated
- 1 cup Parmesan cheese, grated
- 2 tsp. olive oil
- 1 cup shredded potato (frozen hash browns work fine) or 1 medium red potato, peeled and cut into thin slices.
Preheat oven to 375º.
Whisk together eggs, cream, seasonings. Stir in half of the cheeses. In a nonstick 9-10" skillet, heat oil and spread potatoes over the bottom; turn after five minutes (they should be lightly browned) and cook another 5 minutes.
Add egg mixture, sprinkle remaining cheese over top. Bake in 375 oven for about 20 minutes or until the top is nicely browned and the frittata has puffed up. Cut into wedges to serve.
Serves: 6.
This is a versatile basic recipe that can be treated a number of different ways.:
Pepper Frittata
Add to the egg mixture: 1 small sweet green pepper, diced and 1 small sweet red pepper, diced and lightly sautéd in butter.
Onion Frittata
“Melt” a large chopped Spanish onion and add to eggs before cooking.
Frittata Napolitana
Peel, deseed, and chop a medium tomato, and saute lightly in olive oil. Add to eggs along with a small can of sliced ripe olives.
Frittata Florentine
Saute a cup of fresh sliced mushrooms. Add a half cup of fresh or frozen cooked spinach. Add to egg mixture.
Frittata Mexicana
Add a can of chopped green chiles, and substitute Monterey Jack for the swiss cheese. Serve with salsa and sour cream.
