Late Night Frittata Yahhhhh

Late Night Frittata Yahhhhh

Another late dance pick up another “What the ‘blank’ do I make for dinner that’s fast?” night. Quiche? Nah. Who wants to fiddle with pie crust when they’re tired. Instead…I made a frittata. You can use pretty much any veggies you have around…that Mann’s broccoli slaw would have worked well…if I’d had some. Since I didn’t I used zucchini and mushrooms. I got the “This is sooooo good.” so I count that as a win.

Ingredients:

  • 1 medium onion slivered
  • 1 medium zucchini grated
  • 1/2 c. sliced mushrooms
  • 6 eggs
  • 1/4 c. milk
  • Couple of drips from England aka Lea & Perrin’s Worchestershire sauce
  • 1/2 c. crumbled feta
  • 1/2 c. grated cheddar
  • 2 Tbsp cream cheese separated into blobs (I don’t know how else to describe it)
  • 1/4 c. chopped ham (for the carnivore half)
  • Salt and fresh ground black pepper to taste

Method:

Preheat the oven to 425 F. Saute the onion, zucchini and mushrooms in 2 Tbsp olive oil and 1 Tbsp butter in a large cast iron frying pan. I have a monster-sized frying pan that is great for this but if you don’t have one (poor you) just grease a casserole dish and use that instead. When the veggies are soft and the onion is translucent grind a bit of salt and pepper over the top. Whisk the eggs, milk and Worchestershire together and pour over top of the sauteed veg. Sprinkle on the cheeses and the cream cheese blobs top with the ham (at my house it’s a half and half deal because girl child doesn’t like ham…boy child and mom do). Pop the whole works in the oven for about 20 minutes until cheese is bubbly and the eggs are set. Remove from oven and let cool 5 or 10 minutes before cutting and serving.



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