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Well, it is Thursday again, and this is a simple, easy recipe that takes nearly no effort, other than a modest amount of prepping.<\/p>\n
This recipe is kind of loosely done, as it’s about frittatas.<\/p>\n
Frittatas are the easiest thing in the world to fix. Essentially, a frittata is a non-bread dish that is just cooked fillings mixed with beaten eggs, and serves 2 or more people\u00a0 It’s really quiche without the crust, or what we used to call “garbage scrambled eggs”, meaning every edible thing in the fridge was used in this.<\/p>\n
You need cooked fillings, your choice, anything from bacon, potatoes,.onions, cheese, and ham to veggies and mushrooms and other fine comestibles.<\/p>\n
One 10-inch cast iron skillet (with a lid, if you have it) If you don\u2019t have a lid, improvise with one of those splatter shields.<\/p>\n
If you are cooking this for more than one or two people, use a larger skillet.<\/p>\n
Cook the fillings first and leave them in the skillet.<\/p>\n
Leave the lid on the skillet to keep the heat in the pan.<\/p>\n
For a frittata to be completed<\/strong>, the proportion is one to two eggs per person, so if you are making two helpings of this, use 4 eggs.<\/p>\n Beat the eggs severely about the head and shoulders. (Make them cry.)<\/p>\n Season the eggs with your personal preference in scrambled egg seasonings.<\/p>\n Pour the beaten eggs over the cooked fillings<\/strong>.<\/p>\n Cook over a low flame<\/em><\/strong> and keep an eye on this while it cooks. No, you do not have to turn it over. Keep an eye on it. It will cook quickly, and you can turn off the stove and let the skillet finish the cooking for you, with the lid on.<\/p>\n As an alternative, you can put the skillet into a slow oven (about 325F) to keep it warm while you make toast and cook bacon. Otherwise, turn off the heat and leave it on the stovetop with the lid on it for a few minutes. The heat of the skillet should finish cooking the eggs.<\/p>\n <\/p>\n When the frittata is done, if it\u2019s for more than one person, cut it into portions and put some cherry or grape tomatoes with it on the plate. Bake at 350F for 12 to 15 minutes. Keep an eye on the baking dish, to make sure they are cooking completely, and top them with shredded cheese in the last 2 to 3 minutes.<\/p>\n If you are going to bake these eggs, make sure you grease the baking dish first, or the eggs will stick. Butter works well for this.<\/p>\n The alternate breakfast is fried eggs, sunnyside up on toasted shredded wheat biscuits (the BIG ones), surrounded by nice crispy bacon as a defense against bacon-picking predators.<\/p>\n One of these days, I’ll bring up flatbread, the most universal and basic food item ever invented.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
\nIf you want to do this as sheet pan with eggs for a large group of people, use a 10×13 glass baking dish, 2 eggs per person, cook the fillings first, add cream or whole milk to the eggs when beating them, and pour the seasoned eggs into the baking pan.<\/p>\n