Family Favorite: Frittata

Photo Credit: JJ Harrison, Wikimedia Commons, licensed under Creative Commons

Photo Credit: JJ Harrison, Wikimedia Commons, licensed under Creative Commons

By Karen Hendricks

Wishing all of our Off the Merry-Go-Round friends a blessed (early) Easter! Hope you enjoy lots of precious family time this weekend, where family meals are bound to take center stage.

And what would Easter be without traditional Easter eggs, ham, springtime salads, carrot cake, and of course chocolate from the Easter Bunny. 🙂

One of my family’s favorite recipes of all time works well for Easter brunch, or really anytime of year. “Frittata” is a super-fun word to say (fruh-ta-ta), but if you’re scared by it… don’t be. A frittata is basically an Italian version of an omelet. Baked in the oven, it’s a delicious version of an egg casserole. I stumbled upon it in a recipe book at least 15 years ago, and cannot remember which one at this point. Besides being delicious, this frittata recipe is very easy to adapt and modify based upon whatever ingredients you have on hand. Not only is it perfect for a special brunch, but it’s also a wonderful substantial and healthy dinner option. My family loves to switch things up and have “breakfast for dinner” at least once a month–how about you?

Frittata: This recently-made pan featured ham, spinach, red pepper and broccoli. Cheese sprinkled on top gives it a gorgeous browned top.

Frittata: This recently-made pan featured ham, spinach, red pepper and broccoli. Cheese sprinkled on top gives it a gorgeous browned top.

Favorite Frittata:

  • 4 eggs, lightly beaten
  • 1/2 c mayonnaise
  • 1/2 c milk
  • 2 c frozen hash brown potatoes (or 2 large potatoes, diced)
  • 1 medium onion, diced
  • 2 c frozen or fresh vegetables of your choice (broccoli, sugar snap peas, red/green pepper, spinach, kale, etc.)
  • 1 c shredded cheese (mozzarella, cheddar or Swiss work well – your choice)
  • 1 c ham, cubed or chopped (great way to use leftover ham)

Preheat oven to 400 degrees. Combine eggs, mayonnaise and milk in a greased 2-qt baking dish. Add hash browns, ham and all vegetables; season with salt and cracked black pepper; mix until well blended. Sprinkle with cheese. Bake 35-40 minutes or until center is set and top is browned.

Note: I double this recipe and make (2) 2-qt dishes for my family of 5 if making frittata for dinner. We usually have just a few servings left-over, which are often coveted as breakfast options the next morning (the early bird gets the worm…).

Ideas for side dishes: Biscuits, Italian bread, fresh fruit salad.

Enjoy!

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3 thoughts on “Family Favorite: Frittata

  1. Great-looking recipe! I’ve always been a little worried about a frittata because I don’t have an oven-proof skillet to cook it in — I’d never seen a recipe that uses a baking dish — great idea!

    • I understand completely – there are so many GREAT recipes that call for cast iron skillets (which I don’t own… and can’t use on my smooth-top range anyway). Hopefully this frittata recipe side-steps that issue for you! 🙂

  2. My husband makes a delicious frittata. Your recipe sounds – and looks! – yummy! We enjoy “breakfast for dinner” about twice a month! 🙂

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