Fritatta
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!