A frittata is an open omelet that’s usually cooked on the stove, then broiled for several minutes to set and brown the top. It’s easy to make, delicious, and adaptable, but it requires some hands-on time and attention to figure out when it’s done. For those who need to streamline meal prep and limit hands-on cooking, though, there’s an easier option. An oven frittata offers all the benefits of the traditional version, with the added benefit that you simply pop it in the oven and set the timer!
Frittatas feature whole foods – fresh eggs, milk, cheese and your family’s favorite vegetables. You can eat them hot, warm or cold, at just about any meal. They make a nice brunch with crisp bacon and fruit, or a great dinner with a salad and whole wheat rolls. And you can make two or three at a time, so it’s easy to adjust the ingredients for different tastes, feed a group, or have some to enjoy the next day. A frittata can be a “there’s nothing for dinner” dinner, especially if you can pull grated cheese and chopped vegetables out of the refrigerator or freezer. Or you can jazz if up for a special occasion – I’m planning to serve frittatas, bacon, fruit and homemade cinnamon rolls when my in-laws come from brunch after church on Easter.
Do you make frittatas? If so, which version do you make and what ingredients do you like to add? Gaye
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