| | | GARDEN FRITTATA The Italian version of an omelet, a frittata is cooked slowly over low heat with the ingredients mixed into the eggs and served round and unfolded. Frittatas are quick and easy to prepare, with a texture slightly firmer than omelets. They can be made with any of the same ingredients you might put into an omelet for the breakfast, and, when served with a crisp salad and crusty bread, make an ideal impromptu lunch or dinner meal. Serve hot or at room temperature. Ingredients 1 tablespoon olive oil or unsalted butter
6 slices Canadian bacon, cut into bite-sized pieces
1 pint cherry tomatoes, cut in half
1 bunch thin asparagus or 1 bunch arugula, cut into bite-sized pieces
8 large eggs
2 slices large cheddar cheese
2 slices large jack cheese
3 tablespoons cream cheese or Boursin
1 tablespoon each of fresh basil, parsley & chives, rough chopped Directions - Preheat the oven to 375°F.
- In a Command Performance Gold 12-inch nonstick skillet, heat the oil/butter over medium heat. Add the Canadian bacon, asparagus and tomatoes and cook, stirring occasionally, for 3 minutes.
- Meanwhile, in a mixing bowl, beat the eggs lightly with a fork. Stir in all 3 cheeses and the herbs and season with salt and pepper.
- Add the egg mixture to the sautéed ingredients. Lower the heat to medium low, and cook for about 2 minutes or until the bottom of the frittata begins to brown slightly.
- Place the pan in the preheated oven and cook for 8 to 10 minutes or until the eggs are cooked through and the frittata is puffed. Serve warm or at room temperature directly from the pan.
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