Mrs. Shecky posted this on her instas a while back and realized she didn’t have a recipe here on site until she baked one last weekend. Even though it is a ‘this and that’ recipe here is a basic for a great breakfast, lunch or dinner. If you have eggs and veggies, you can bake a Frittata.
Keeping eggs and vegetables on hand will serve up a Frittata in just minutes.
¼ c Cream *See Notes
5 Pieces Bacon cooked crisp
1 tsp Sea Salt or Kosher-your choice
1 tsp Pepper ground
1 c Broccoli chopped
1 c Onion diced-more or less as desired
1 c Parmesan Cheese Shredded
1 tsp Thyme
- Preheat oven to 350°
- Prep your pie dish with cooking spray. If you are using a cast iron skillet spray or oil it only if you are not using bacon.
- Cut & Chop:
- Cut and chop the onion and broccoli. Set aside.
- Cook the bacon until crisp and set aside.
- Saute the broccoli and onion for about 6 minutes in the bacon grease. If you are not using bacon skip this and just saute in a tsp of oil and butter. Set aside.
- Whisk the eggs, heavy cream *or cream substitute*-See notes below. Add the seasonings and whisk together.
- Add & Pour:
- Add all the Parmesan to the ingredients and give it a stir, then pour it into the pie dish. If you are using a cast iron skillet to saute and bake, use that.
- Bake at 350° for approximately 10-18 minutes. Again… Check it depending on your oven’s temp gauge.
- Let Cool for about 5 minutes. Cut and serve.
- *a milk substitute can be used. I use it all the time. The bake time may vary and you may need to add an egg for consistency.
- Fry up extra pieces of bacon and sprinkle it on before serving.
- Wait until the last 5 minutes or so of baking and sprinkle on extra Parmesan then put it back into the oven to brown the top.
- You can add just about any vegetables to this along with potatoes. It can be as hardy as you want which is why it is great for lunch and/or dinner. Just cook your veggies a bit by saute. Eggs cook quicker than potatoes or heavier vegetables. If you use tomatoes, you don’t need to saute them – unless you wish too. This is a simple throw-together dish.
- Cast iron is great for this dish. All can be cooked in that one pan from stove to oven.
- Leftovers in an airtight container can be refrigerated for 3-4 days if it lasts that long.
Try it and enjoy it. Let me know what you add to your Frittata so I can try that too!