Veggie Frittata Morning!

If you have never eaten a frittata, then my friend…get to cooking! I am a fan of most all things breakfast, typically at any time of day…frittatas are EASY to make, decently foolproof, and are their most delicious after sleeping in on a weekend morning. 😀

You can put pretty much anything in a frittata…meat…taters…veggies. My favorite is just straight up vegg, so that’s what we’re having! I pulled out everything I wanted, minus a pepper of some sort. It was buried in the back of the fridge…one I didn’t know I had until dinner. 😉

Squash for breakfast??? YES, SQUASH FOR BREAKFAST! Any veggie for breakfast, if it’s in a frittata!

First things first…heat 1 tbsp EVOO in your skillet on low-medium heat.

The single thing that makes my cooking life the happiest (besides wonderful ingredients) is a SHARP KNIFE. I have many knives in my collection at this point and I keep them sharp. It just makes life splendid, especially with all the veggie chopping to be done.

Back in the day when I was only making Colon Blow, I also had a TV and was watching Rachel Ray. I was a happier girl after learning the fastest way for me to get an onion chopped.

Start by cutting her in half. Then, cut both ends off the half and peel off the outer layer of skin. You can quickly dice the onion by slicing it the same direction as taking the ends off, and then back the opposite way, but today I was opting for a cut I found a little prettier. 🙂

When you get close to your fingers, STOP CUTTING! One thing an onion is, is slick, and if your knife isn’t sharp enough, it can just slip off the onion skin and into your fingers. We always want to err on the side of caution and avoid trips to the ER on our leisurely Saturday morning. Just rotate her 90 degrees and you can cut away from your fingers again and hold the side you just cut (fingers still in place in the photo to show the 90 degree rotation). Just be slow and careful!

Toss that onion into your hot oil and move on!

Time for shrooms.

The best advise I can give on shrooms is DON’T EVER GET THEM WET. You’re eating mushrooms…mushrooms grow in dirt…poop…on dead things. Nasty stuff. Just accept that you’re eating the chicken of the earth and deal with a little dirt. If you just can’t stomach this concept, then by all means, wash your mushrooms and get them all soggy & disgusting. Otherwise, proceed as follows! *strict face*

With a clean, dry rag or paper towel, gently wipe off any dirt and debris from the top of your shroom. Next, gently push at the bottom of the stem until it pops, and you can pull it right out. I don’t like the texture of shroom stems, which is why I don’t use them…if you don’t mind it, then chop those stems up! Once cooked in a frittata, it honestly won’t matter (just force of habit for me to remove them).

Now, just slice ‘em & throw ‘em in the pot! Give it a stir while you move on to your squash. I think mushrooms are just lovely. I take lots of photos of them. Here’s a link to my Flickr shroom set. A macro of one of our breakfast shrooms this morning..

Squash in the frittata made it uber-filling and long-lasting through the day. You can chop your squash however you like. Here’s how I did mine…once in half, then, another half, then another half, and CHOP CHOP CHOP!

Into the skillet it goes!

From within my refridgerator, I began to hear whimpering…when I opened it up, it was the tomatoes that were making such a fuss. I took one out and said, “Poor little mater, why the long face?”

What? You feel left out? You want to be in breakfast frittata? Oh, well why don’t we make you the shining star and put you on top!

After dealing with any tempermental veggies, continue to saute your veggies to the point of cooked you prefer. I like mine still with a little umph, so I probably gave it 5 minutes with the squash before moving everything from the skillet. One thing we need to do before we take them out, though, is spice it up! I went with 1 tsp each of chili powder & cumin, with a pinch of salt & coarse ground black pepper.

On to the eggs!

Heat 1 more tbsp EVOO in your skillet on low to prepare for your eggs.

I used two each, plus 1/4 cup of liquid egg whites, just to create some extra bulk (without extra calories). You could sanely go with just 1 egg, and the rest whites, but cooking ONLY with egg whites is just not something I’ve completely mastered yet. I always go…eww. Nobodys wants that before breakfast! Liquid egg whites on their own are also not appealing to look at, so here you just see them in their natural habitat..

I add 1 tbsp milk to my eggs when I make frittatas, because it makes the eggs a little poofy…but the milk is optional.

Either way, whisk your eggs to a froth and pour them into your heated oil. A great way to make sure your oil is hot is just to flick a drop of water onto the oil. If it fizzles, you’re ready to go!

Don’t be tempted to stir these eggs! We’re not making scrambled eggs, so VIVA LA RESISTANCE!

Let this cook for about a minute and then carefully pour your veggies into the eggs, using more WHERE you pour and less moving them around. Try to make your veggies evenly distributed.

Now, DON’T TOUCH! This is the fun part about cooking a frittata…ya just have to be a watchful mother hen, and not do too much. This *IS* going to take a little while to cook…but don’t stray too far. What you’re going to be looking for is the very EDGE of the frittata to begin to harden and pull away from your skillet. Your eggs will NOT be done on top, so don’t judge by that.

See the little crust on the edge? That’s what you want.

NOW. If you have a broiler, turn it on high and put your eggs in. Set a timer for 3 minutes. If you don’t have a broiler, then you will have wanted to pre-heat your oven to 350 back at the beginning of all this. 😀

One very important part of a frittata is cheese. Remember what we discussed in an earlier blog: there is NO excuse to not eat cheese. Get some lactose intolerant pills. Or at least buy meltable vegan cheesy shreds. We can’t survive without cheese, people. At least not for long. After your 3 minute dings, sprinkle a little cheese on top of your frittata and stick her back in for another 3 minutes.

Now, either it’s going to be time to eat, or continue to cook in 1-minute bursts until your eggs aren’t jiggly in the middle. Something like this..

If you have some cilantro, this is a super yummy dish to top with that.

And now, people…it is time. I used a large skillet for a flatter frittata, but this works well in a smaller skillet to get a thicker one too! Your choice!

Plate her up, top with diced tomatoes, cilantro, and enjoy!

Ingredients for frittata:

-2 tbsp EVOO (1 for veggies, 1 for eggs)

-1/4 cup each of your favorite, chopped veggies (use 1/2 cup if you like LOTS of veggies like we do!) Onion, mushroom, and yellow squash was used for this.

-1 small tomato

-fresh cilantro

-1 tsp each chili poweder & cumin (use whatever spices you like!)

-1 pinch salt & coarse ground pepper

-2 eggs per person

-1/4 c liquid egg whilte (optional)

-1 tbsp milk (optional)

-3 tbsp favorite shredded cheese

Directions:

  1. If you do not have a broiler, pre-heat oven to 350.
  2. Heat 1 tbsp EVOO over low-medium heat.
  3. Cut veggies and add each to hot oil in turn. I started with onion, then mushrooms, then squash.
  4. Cook to desired consistency. I went with 5 more minutes after my last veggie was added. Keep on low and stir often.
  5. Add all spices, toss, and remove veggies from heat and into heat-safe container.
  6. Heat 1 tbsp EVOO over low-medium heat.
  7. Whisk your eggs and milk into a froth.
  8. Add eggs to hot oil and let cook 1 minute.
  9. Add veggies to eggs by spooning into different spots and gently & evenly distributing around the pan.
  10. Let cook until the edge of the eggs beings to pull away from the pan. This takes about 5 minutes for me. It may take more or less for you…just keep an eye on it!
  11. Remove from stovetop and put into broiler on high, or into hot oven, for 3 minutes.
  12. Start dicing your tomato and chopping your cilantro.
  13. After your timer dings, sprinkle a little cheese over the top (optional).
  14. Return to broiler for 3 more minutes and check eggs after the ding. If nothing jiggles in the middle and everything LOOKS cooked in the middle, then you are READY TO EAT! If not, return to the broiler or oven for 1-minute bursts until it’s cooked.
  15. Cut down the middle or into pie piece shapes, top with diced tomatos and cilantro.
  16. Serve & enjoy!
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