Thursday, August 25, 2011

Vegetable Frittata or Crustless Quiche

What came first the chicken or the egg? Perhaps the question should have been, “What came first the chick or the egg?”  You see, a chick will readily whip up a frittata to serve to their friends without batting an eye.   Most dudes, on the other hand, have a natural aversion to dishes called Quiche or Frittata.  Yet, these very same men have no problem scarfing down a huge breakfast of bacon, eggs, home fries and toast with lots of butter.  Why then do they flee from the frittata?  It has to be an aversion to the name.  Without analyzing it too much, perhaps they’ve heard far too many of us coming home from someone’s baby shower raving about the quiche.  In any event, I’ve tried to make this frittata as dude friendly as possible by employing some visual trickery.  With the use of an oval shaped baking dish and clever slicing of the finished product we have now mimicked a football.  Alright back to reality.  If we really want to get the guys interested in eating a dish called frittata you may have to add some crumbled cooked sausage or bacon to my recipe.  Then you could change the name to “Pigskin Scramble Bake” or something dude friendly like that. 
8 Eggs
½ cup Sour Cream
½ cup Ricotta Cheese
4 oz Grated Cheddar 4 oz
2 tbs Chopped Fresh Parsley
1Onion (diced into small pieces)
1 Bell Pepper (diced into small pieces)
6-8 Mushrooms (diced into small pieces)
2 Small Jalapenos (deseeded & finely diced) 
Salt and Pepper to taste
Paprika (to sprinkle on top)

Video Tutorial:

Preheat your oven to 375 degrees

Sauté the peppers and onions with a tablespoon or so of olive oil for 3 minutes or so.  Add the mushrooms and continue sautéing for 3-5 minutes until the vegetables soften and get a bit of color on them.  Set aside.   
In a large bowl whisk the eggs, sour cream, ricotta salt, and pepper until very smooth.  Stir in the sautéed vegetables, add the grated cheddar and chopped parsley and stir before pouring the mixture into a heavily greased baking dish and sprinkle with paprika.  I usually use a 10” deep dish pie plate but today used a 10x8 oval baking dish.     
Bake at 375 degrees for 35-40 minutes or until a toothpick inserted comes out clean.  Let it cool for at least 10 minutes before cutting.  This is also fantastic served room temperature or cold. 

The leftovers made an awesome last resort dinner.  Straight from the fridge I was able to grill a quick sandwich in five minutes.  First I sliced a piece of the frittata in half, then added 1 slice of cheese to each slice of gluten free bread, before sticking the frittata in the middle and grilling it like it was a grilled cheese sandwich.  We all know that dudes love sandwiches.

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