Foodie Friday – Funday Frittata

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A Frittata is a fun way to break fast, so we usually make one on Sunday – Funday. Sometimes we even wash it down with a few Mimosas. Frittatas are just as much fun to make as they are to eat. They’re simple to make; yet so colorful and tasty, mixing all the garden fresh colors with the bright yellow, sunshine colored eggs.

It’s also a good way to use up all the extra leftover bits and pieces, from the weeks cooking. I went looking for where the Frittata originated and how it got it’s name but I could not find a definitive answer. Probably because they were doing the same thing we do a few hundred years ago. Adding a half dozen eggs to all the leftover bits and pieces and calling it breakfast.

The fluffy folded French Omelet is probably a direct descendant of the Frittata. Frittata comes from an Italian verb “friggere” which means to fry. It’s usually cooked in a skillet, then browned and finished in the oven. Back in the day before Williams & Sonoma existed, there was no such thing as a non-stick Frittata skillet. Technology is nice though and we love our Frittata pan, it works really well for making English Muffins too.

The only downside is it reduces the time to plating, which is a good excuse for another Mimosa. We get around the problem by pouring the Mimosas earlier in the preparation process. One of my discoveries researching the Frittata was that potatoes dominated the list of ingredients back in the old country. We generally put our potatoes on the side at 3mph.org. Here’s a recipe, in case you want to have a go at a Funday Frittata.

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Veggie Frittata

When we make a Frittata, we're usually cleaning out the fridge; using up stuff before it goes bad, so ingredients vary.
Prep Time10 minutes
Active Time15 minutes
Course: Breakfast
Cuisine: Italian
Keyword: Vegetables
Yield: 4
Calories: 135kcal
Cost: $6

Equipment

  • Covered Frittata Skillet You can do without but it sure makes life easier.

Materials

  • 1/4 tsp Coconut Oil Three squirts from a mist bottle
  • 100 grams Mushroom
  • 1 sm Bell Pepper
  • 1/2 sm onion
  • 1 sm Jalapeno
  • 1 clove garlic
  • 70 grams yellow squash
  • 5 Eggs
  • 2 Cherry tomatoes sliced on top

Instructions

  • Chop Veggies small
  • Whip the eggs
  • Saute' the veggies for 5-8 minutes, until softened.
  • Pour eggs in, cover pan and cook for 5 minutes on medium low.
  • Flip pan and cook another 3 minutes or until firm with a bit of Carmel
  • Cut and serve with toast or fruit. Or an ice cold Mimosa

Notes

We usually divide one of these between two of us. The entire frittata comes in around 540 calories. Fat and Protein predominate with a few carbs from the veggies, which is why adding some toast or fruit helps better distribute macro nutrition.

This weeks Frittata was blessed with a bunch of veggies from the 3mph garden. It’s just beginning to produce plenty of fun veggies, so we’re pretty excited. All the veggies in this weeks Funday Frittata came from the garden. A Garden Fresh – Funday Frittata.