My first frittata!

This Christmas, Santa (aka my hubby) brought me a fantastic new pan.  It's an omelette pan, but I have been using it for everything.  One thing I had been dying to use it for was a frittata - because it is ovenproof, as it has a metal handle.  Anyway, the great thing, I learned, about a frittata is that you can throw pretty much anything into it!  I started with a recipe from foodnetwork.com and then modified it a bit to fit my and my hubby's taste.  (For him, namely, that translates into adding BACON.)  Anyway, here is my version.  Hopefully a pic will follow soon!  The leftovers of this were great for breakfast, too.

Veggie Frittata (modified from the Food Network)

Ingredients

• 8 large eggs
• 2 teaspoons olive oil
• 1 small red onion, sliced (about 1 cup)
• 2 cups chopped cooked broccoli ( I used frozen but fresh would be nice)
  
• 1/4 teaspoon salt (definitely optional if you are using bacon!)
  
• Freshly ground black pepper
• 1/2 cup shredded Cheddar
• 4-5 strips bacon, crumbled
  

Directions

Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.

In a medium ovenproof nonstick skillet heat the oil over a medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt (if using) and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.

Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.

Cut the frittata into 8 wedges and serve. (helpful hint - use a pizza cutter, it works great)

To see other great recipes, check out URS at Life as Mom!

Getting Started

I have always had mixed feelings about blogs.   I have a love-hate relationship with them.  Anyway, after reading so many great ones lately - see blogroll on right - I have decided to take the plunge.  If nothing else I will use this as a diary of sorts, as well as a recipe and project keeper.  Sometimes I wish I had taken a picture of that great cake I made or that yummy casserole.  And sometimes I just want to show off my adorable kiddo.  So here goes' nothin' - I'm checking this off my to do list - first blog post is DONE! :)