Preparing a brunch for half a dozen Teens shouldn’t be that challenging… pancakes, french toast, tapa and rice, bacon, etc. But one really easy, hearty and delicious option is to make a big frittata. In this case, I noticed with had some leftover thinly sliced turkey (originally meant for sandwiches) in the fridge, we also had some cheddar cheese, some tiny tomaotes and fabulous young spinach. So that’s what we had to work with…
Slice some onions and saute them some vegetable oil or butter, then add sliced turkey and the spinach and heat just long enough to wilt the leaves.
Add the tomatoes, season with salt and pepper, and crack 8-10 eggs and whisk lightly before adding them to the pan. Add some shredded cheddar cheese on top and cook for a minute or two to let the frittata set a bit, and put it into a pre-heated oven at say 350F for a few more minutes until cooked all the way through, but still moist.
Serve hot, though it will keep for a while and tastes fine at room temperature as well. Have some bread or potatoes on the side. This big pan easily served 6-8 people. I like my frittata with ketchup. :)
13 Responses
Though 3 eggs a week has been the recommendation for the longest time, recent studies are more forgiving and some even say you can have your eggs daily and get benefits unless you have health problems particularly high cholesterol. I love my eggs! You can cook it in different ways…..never ka mag sasawa! Despite warnings of Salmonella,I love my eggs runny!
Oh, genius! Especially for many, ravenous growing teens! Yes, Betchay! Love eggs, and prefer them runny too!
runny for me as well … with japanese-mayo if ketchup is not available.
Ketchup and some tabasco sauce on moist eggs… heaven!
Yummy scrumptous – gawin ko ito this Sunday (day which we usually have a good sit-down breakfast), with slices of cantaloupe and watermelon. Ayos na ayos!
love eggs! especially now we have chickens that give us at least half dozen daily. I just made a frittata with left over Easter ham, potatoes, asparagus and shredded cheddar cheese. i always add few tablespoons of water to make the frittata fluffier.
yum! I gotta try this recipe out!
That’s a beautiful frittata. I remember when I used my cast iron for omelette, it stuck in the pan. Doesn’t it stick if you put the frittata in the oven?
corrine, if your cast iron pan is properly seasoned and well-maintained, the frittata shouldn’t stick to the iron. To be sure, you could do a light spray of oil or a teaspoon of oil that you brush all over before you start cooking.
Let me tell you…teens LOVE eggs!
My husband would love this recipe! He’s a sucker for anything omelette and frittata!Thanks for sharing!
What is the size of the pan you used? Is 12″ good enough?