Name: Sunday Frittata recipe by Lynn Kaufman at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 – 3 Tablespoons olive oil; 1 small onion, diced;; 1 large 3 inch potato; 1 clove garlic, minced; Salt & pepper for seasoning; Meat (choose at least one): 1 3 ounce link turkey/ chicken sausage, or 4 slices turkey bacon, or 3 ounces diced ham, chopped prosciutto, etc.; Vegetables (your choice – choose a least two): 3/4 cup broccoli florets, yellow, green or red pepper, chopped greens (such as spinach or kale), sliced mushrooms, diced tomato; 3 whole eggs (or 2 whole eggs and one egg white); ¼ cup milk; ½ teaspoon salt; ½ teaspoon dried dill, basil, or Italian seasonings; 1 teaspoon Dijon mustard; Couple grinds fresh black pepper; ½ - ¾ cup grated cheese, of choice

ABOUT Sunday Frittata RECIPE

I love egg casserole and eggs with stuff in them! Often I wake up later on weekends, read the paper and then decide to make brunch. Way back I used to make individual omelettes for brunch, varying the ingredients to individual preferences. This was way too much work… Thus my tradition of making a frittata every Sunday began! Alton Brown, TV Food Network founder stated that frittata was an easy meal for any meal and “Refrigerator Velcro” as you can use what ever you have in the fridge to create your masterpiece. I too look at my garden or refrigerator drawers to see what I have and make the most elaborate or simple frittata creation. Occasionally I feel like an Italian themed meal so I switch out the cheese and spices to create that flavor.

Ingredients Serving: 6

2 – 3 Tablespoons olive oil
1 small onion, diced;
1 large 3 inch potato
1 clove garlic, minced
Salt & pepper for seasoning
Meat (choose at least one): 1 3 ounce link turkey/ chicken sausage, or 4 slices turkey bacon, or 3 ounces diced ham, chopped prosciutto, etc.
Vegetables (your choice – choose a least two): 3/4 cup broccoli florets, yellow, green or red pepper, chopped greens (such as spinach or kale), sliced mushrooms, diced tomato
3 whole eggs (or 2 whole eggs and one egg white)
¼ cup milk
½ teaspoon salt
½ teaspoon dried dill, basil, or Italian seasonings
1 teaspoon Dijon mustard
Couple grinds fresh black pepper
½ - ¾ cup grated cheese, of choice

Instructions

Preheat oven to 350 F. Place skillet over medium high heat with olive oil and heat for approximately 2 – 3 minutes. Add potatoes, onion and garlic. Remember that potatoes and vegetables should be chopped relatively small.
Saute until potatoes are slightly tender ~ 8 – 10 minutes using rubber spatula to stir. If meat needs to be cooked, like bacon or sausage, add with potatoes to cook together until not pink. Drain extra fat if poultry meat products are not u
Meanwhile, combine egg, milk and seasonings in a small bowl and whisk to combine well. No egg white should be visible after mixing.
When potatoes are slightly tender, add vegetables chosen and cooked meat products to pan. Stir ingredients and sauté for another 5 minutes, stirring ~ every minute to distribute heat to promote even cooking. I prefer my veggies a bit crisp.
Pour egg mixture over vegetables in pan to evenly coat. Depending on amount of vegetables egg may need to be pushed with a rubber spatula to cover.
Sprinkle half of the cheese evenly over the pan and lightly press to submerge into egg mixture. Distribute remaining half of cheese again over entire pan surface.
Place entire pan into preheated 350 F oven on middle rack. Bake for 20 – 25 minutes (28 – 32 minutes for doubled recipe) or until center is firm when pressed lightly with finger.

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