When I was a little boy, I used to watch my grandma cook. I would ask her for recipes and her reply was always the same... she would say, "I add a pinch of this and a dash of that and a whole lot of love!"
That's the reason I never measure anything when I cook. So here is my unrecipe for frittata.
Ingredients:
4 eggs
Milk
Half and Half
Olive Oil
Salt
Pepper
Garlic
Parsley
Mozzarella cheese
Shredded cheese
Feta cheese
Ham
Mushrooms
Oregano
Actually a frittata can be made with any ingredients you have in the refrigerator; onions, green peppers, tomato, bacon, ham, sausage, cheese, etc. The difference between a frittata and a traditional omelet is with a frittata you cook the ingredients in with the egg mixture and with an omelet the ingredients are usually added just before it is folded. Also a frittata is cooked in a frying pan until almost set then placed in the oven to finish it off and served without folding it over.
Directions:
Before starting preheat oven to 350 degrees.
In a mixing bowl combine 4 eggs, milk, just a little half and half and add your spices except for the parsley. Mix by hand with a fork or whisk.
Use a frying pan that you can also stick in the oven (no plastic handles). Heat some olive oil in frying pan then slice mushrooms and dice ham and sauté over medium heat for about 5 minutes. (Don’t bunch the mushrooms up…keep them separated and they will sauté better.)
When mushrooms and ham are done spread them evenly around the skillet and pour egg/milk mixture over them and cook on medium heat. Sprinkle your shredded cheese on top and add the chunks of feta cheese, also salt and pepper if you like. You do not want to cook the eggs completely like an omelet.
Once the bottom is set but the top is still a liquid you add slices of mozzarella cheese and sprinkle with parsley. Place the skillet in your oven for about 5 minutes or until the mixture is completely set.
Remove from oven (remember the handle of frying pan will be hot!) Do not fold like an omelet; serve frittata open-faced. Just cut it into slices.
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