Sunday morning omelets have been a tradition with us for a long time, especially in the summer when we would rather be eating outside on our porch or deck, rather than at a restaurant. A true omelet is cooked more like a pancake or crepe with the filling inside and then folded over. I rarely made proper omelettes and they varied between something like an omelet to scrambled eggs with vegetables in them.
A couple of years ago, Natalie got me a Rachel Ray ovenproof frying pan for Christmas and I developed this Fritatta recipe, or really method of cooking
that I have used for breakfast and brunches ever since. It is simple and somewhat foolproof.
This Fritatta recipe is very loose and is really more of a method of cooking than an exact recipe. You can vary the ingredients according to what you have on hand, to accommodate your particular tastes and to the number of people you want to serve.
You will need an ovenproof frying pan, preferably non-stick, that you can put under the broiler and obviously you'll need some eggs. Here are some proportions to help you get started.
For the batter, I use 2 eggs per person, 1 heaping tablespoon of Bisquick or pancake mix per 2 eggs, and about 1/8 cup of water per 2 eggs.
I always start with an onion, garlic and usually a red sweet pepper. Then you can add any of the typical omelet vegetables like, mushrooms, broccoli, tomatoes, zucchini, spinach or whatever you like in omelets.
You can add pre-cooked and chopped meats like bacon, sausage or ham. If you want a complete breakfast in one dish, dice potatoes into half-inch cubes (you don't need to peel them unless you are really finicky), and pre-cook them in the microwave with a little water, and add them in with your veggies.
For cheese I usually use a strongly flavored cheese like sharp cheddar, parmesan or provolone.
Season with black pepper, basil, your favorite spices and add a Jalapeno pepper if you like your Frittata spicy. Enjoy!
- 8 eggs
- 4 heaping tablespoons of Bisquick or pancake mix
- 1/2 cup water
- 1 large onion
- 1 sweet red pepper
- 4-8 large cloves of garlic diced fine
- 1 medium zucchini (not peeled) quartered lengthwise, and sliced to about 1/8 inch thickness.
- 8 oz. sliced mushrooms (Crimini or Baby Bella are the best)
- (Optional) About a cup of cooked bacon, ham or sausage
- Olive oil
- Black pepper to taste
- Salt to taste
- Fresh Basil or other spice.
- 8 oz. Grated Sharp Cheddar Cheese
- Chop all of your vegetables and cook and drain your meat.
- In a bowl, mix eggs, Bisquick and water with a whisk.
- Heat your ovenproof frying pan over high heat.
- Add a tablespoon or so of oil to the pan, and then the onions, pepper and garlic. Fry a few minutes until the onions are translucent.
- Then add the other vegetables and cook a few more minutes until the vegetables are just done.
- Add the spices.
- Add the meat and heat through.
- Turn your broiler on to preheat it.
- Whisk the egg mixture again and pour over the veggies.
- Use a spatula to keep lifting the mixture so that raw eggs flow underneath.
- When the eggs are somewhat set cook for another minute or so and remove from the heat. The eggs on top should still be a little runny.
- Pour half the cheese over the top and work it into the mixture a bit with the spatula.
- Then sprinkle the remaining cheese on top.
- Put the skillet under the broiler, about 4 or 5 inches away. Cook until the cheese is bubbly and starting to brown.
- Remove the skillet from the broiler, let set a couple of minutes and then slice like a pie and serve.