My quick go-to dinner has been the frittata for months. You can throw anything in it and it tastes great. During my research I’ve found that some frittatas have potatoes, some leftover pasta, and some are just eggs and veggies. Some frittatas are flat–like open-faced omelettes and others are thick and fluffy. Since I am cooking for the giant boys, my frittatas are thick and fluffy.
This recipe feeds the boys with side dishes. If you want something smaller, cut all ingredients in half.
Two red peppers, cut into small pieces
Half a sweet onion, cut into small pieces
Mushrooms, I use fresh or canned, depending on what’s in the cupboard
Salt & Pepper
1 pound of shrimp, thawed, if frozen, with tails removed
1/2 cup milk
Preheat oven to 350 degrees.
Coat bottom of cast iron skillet with olive oil, let heat. Add red pepper and onion pieces. Season with garlic powder, salt and pepper. Saute until onion is translucent and red pepper is cooked through. Add shrimp, mushrooms, and a few sprinkles of Parmesan cheese. Stir as needed.
While the ingredients are cooking in the skillet, crack the eggs and add milk. Add salt and pepper. Whisk together.
When ingredients in skillet are done cooking, spread evenly, then pour egg/milk mixture into skillet. Leave on burner on medium heat without stirring, until eggs on the sides of the pan are set. The center is still liquid. This takes about ten minutes.
Sprinkle mozzarella cheese over eggs. Place cast iron skillet in preheated 350 degree oven. Bake for 15 to 20 minutes. A butter knife inserted into the center will be clean when it is done.
Serve with hash browns or salad.
Chef’s Notes: I rarely measure anything and don’t present my recipes with measurements set in stone. You know how spicy or bland you need your food to be.
Let me know what you think of this!