Frittata Thursday!

The amazing Italian frittata. Nothing could be simpler. It's basically a crustless quiche that takes 6 eggs and whatever ingredients you want combined and baked for 60 minutes at 350˚.

So you have two parts, stuff and eggs. Let's look at the stuff. The most basic Frittata is made with various chopped peppers, and possibly tomatoes or/and zucchini. But it can be made with any thing vegetable and or meat. Combine things that make sense to you or that you're hankering for. Include a cheese: Mozzarella, sharp Cheddar, and Swiss all work. Asiago, Gorgonzola, Munster, and even Havarti with the right set of veggies or meat. This puppy works with what ever you like.

The eggs are fine with just salt and pepper to taste, but can also be laced with a variety of spices for amazing variations. Spices can range from Mediterranean fare like parsley, rosemary, thyme; seeds like caraway, pepper, coriander, or fennel; nutmeg and cilantro can also turn the direction of the results. For a Greek twist combine oregano and cinnamon.

Tonight's creation came in three layers: 1) chopped fresh broccoli, oyster mushrooms, and Swiss Cheese, 2) a layer of Goya® canned tuna and corn after draining away the excess olive oil, 3) repeat of layer one. I combined a package of dried onion and mushroom soup mix with the eggs before pouring them over the other ingredients. Of course, spray your pie dish with non-stick spray first.

Bon apetit!