Sunday, May 1, 2011

The Chicken Ranch Frittata

I am an experimental cook, not all I do comes out well but I will try and share what does. This frittata is one of the good ones. (blogging it was an afterthought) It came about from having one of those mornings where I didn't think I had anything for a full breakfast. It is very versatile and would be wonderful with fresh spinach or sauteed fennel among other things.

Preheat your oven to 350.

1/2 onion (sauteed)
4 large eggs
1c. milk
1/2 self rising flour (Bisquik would work well here, just cut your salt in half)
2 tsp fresh parsley
1/2 tsp salt
1/4 tsp pepper
1c. shredded cheese of choice (I used a sharp cheddar, my preference is a gruyere swiss
1/2 c. meat of choice. optional (I used a summer sausage because it is all I had)

Whisk together the eggs, milk, flour and spices. Add in the onions and meat and cheese, combine well. (This would also be a good time to add any veggies you wanted in your frittata) Pour into a small oiled pan and bake for about 35 minutes (all ovens differ). Remove from oven and let cool 5 minutes before cutting into it. The frittata will fall as it cools and no longer be poofy. Slice into quarters and plate.
Serves 4 light appetites or 2 hungry men.

1 comment:

  1. Tasty recipe! What kind of parsley did you use? I guess leftover veggies would be best for this as opposed to raw? Thanks...