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Friday, December 31, 2010

Bri's New Years Day Frittata

Last day of 2010! I hope you've got some good plans in the works to close 2010 out with a bang tonight. Here is a little recipe I whipped up and thought it would be perfect to make on New Years day. It's a frittata! I really like frittatas for many reasons: they are easy to make, super delicious, you can eat them for breakfast, lunch or dinner and you can be creative with what you put in them. Here's a combination I whipped and I really dig it...the basil really makes it, so be sure and add it. But, feel free to make substitutions if you, maybe you could dice up some left over ham and throw it in! There is one stipulation with this recipe and it's that you need an oven-proof skillet. :/ If you don't have one, I highly recommend you invest in one when it works for you-- you can make so many wonderful things using them!


10 eggs
1 small carton mushrooms, thinly sliced
2 bunches green onion, finely diced, white and light greens parts only
2-3 tablespoons fresh basil, very finely chopped (chiffonade)
3/4 cup milk
2-3 tbs butter
2 cups grated cheese, any variety you prefer (for this dish I used a combination of cheddar and jack)
salt and pepper to taste

Preheat oven to 350 degrees. In a 10 in oven proof skillet, melt butter over medium heat. Add finely diced green onion and allow to cook for a few minutes, stirring often. Add mushrooms and stir to combine with onion. Allow to cook for a few minutes more. Season with a little salt and pepper. Turn heat down to low. Crack all 10 eggs in a small bowl, add milk and whisk rapidly until the mixture is nice and fluid. Take basil and stir into egg mixture. Pour egg/basil mixture into oven-proof skillet with onion and mushroom. Carefully lift the skillet and place it in the oven. Cook for 10-15 minutes, or until the eggs are set. Take cheese and sprinkle evenly over the surface of your frittata. Allow to cook for 8-10 more minutes, or until cheese is melted and bubbly. Remove from oven and let sit for a few minutes before serving. Make sure you wrap a dish cloth around the handle of the skillet!!! It'll be very hot and we don't want anyone getting burned!
images by Briana

1 comment:

Haley and Lance (but probably just Haley) said...

That frittata looks egg-cellent. Have you ever done frittatas in muffin tins? They make great little portable snacks, and you can freeze them for later use too. I need to get an oven worthy skillet.