Originally posted in 2007I consider this frittata as one of my best "cheap meals" ever. It is one of my favorite recipes to go to when I am low on funds and have leftovers. Since I eat rice often, I've perfected my frittatas with rice, but vary them often.
Last night I made a basic Broccoli Frittata and decided to add some seasoned bread crumbs to the mix and it was AWESOME. This was basic . . . rice, broccoli, egg, Parmesan cheese, mozzarella cheese and a handful of seasoned bread crumbs . . . seems like you can't mess this up!
Frittata is a type of Italian omelet that frequently features fillings such as meats, cheeses, and vegetables . . . the main ingredient is usually rice or pasta. This is one of my favorite meals that is great with a salad.
My way of cooking has changed since becoming a widow and cooking for one. I always cooked as if I had a large family since my husband and I always had company just showing up and ended up eating dinner with us.
That practice taught me how to cook using leftovers and has come in handy now that it is just me. Especially since I really don't want to eat the same meal night after night and hate to freeze food that I end up throwing away.
The frittata is one of those versatile meals you can throw together fast and vary the ingredients to what you have on hand. My cooking style does not take a recipe and follow it . . . I use it as a guide.
The frittata is perfect for my type of cooking. For instance, I've never used frozen chopped broccoli . . . since I eat lots of fresh steamed broccoli or green beans, I use the left overs . . . whatever I have left. If I have leftover mushrooms, they go in too. You get the idea. You can also vary the type of rice or substitute rice with any type of pasta.
My nana used potatoes and onions, like an omelet cooked in a skillet, which is my favorite.
You can't really mess it up! Just experiment, try to keep the ratios balanced, using the basic ingredients and have fun with it!
Here is a recipe for a Broccoli Frittata I use as a guide:
2 1/2 tbsp. onion, chopped
1 cup chopped broccoli (cooked and drained)
2 1/2 tbsp. Parmesan cheese
1/4 cup milk
1/2 cup mozzarella cheese, shredded
2 tbsp. butter or margarine
1 small garlic clove, crushed
1 cup Rice, cooked
2 eggs, slightly beaten
1/2 tsp. salt
great with cayenne or red pepper flakes if you like hot
Sauté onion in butter until tender. Do not brown.
Add broccoli, garlic, rice and Parmesan cheese, mix well.
Combine eggs, milk and seasonings. Stir into rice mixture.
Turn into a shallow 1 quart buttered casserole dish.
Top with mozzarella cheese.
Bake at 350 degrees for 20-25 minutes until set.
A variation is to cook it in a skillet like an omelet, which is my preferred method.
Makes 2 servings.
