“The secret to a great frittata is a very hot pan… because that’s what makes it fluffy.”
- Harrison Ford as Mike Pomeroy
Thank you, Morning Glory, for such a fantastic one-liner that it actually stayed in my culinary brain. It’s great advice, by the way, because it actually IS the secret. That one line (and one scene where he actually made one) was all I needed to be convinced that frittatas actually ARE that easy to make (and that I never want to be a news anchor. Early morning drama? No thanks.)
Making this frittata was quite possibly the easiest egg dish I’ve ever made. Aaaaaaannnnnndddd… the cleanup was ridiculously easy! You know how your pan gets all egg-crusty when you make scrambled eggs or breakfast scrambles and you have to clean it all out before you can even think of using it again? Yeah, none of that with frittatas. If you cook it right (with a really hot pan), it’ll slide right out and your pan it perfectly usable for another frittata the next day!
Here’s what you do: pick your fillings, cook em up and then pick your cheese, mix into eggs, pour over fillings, saute, bake. VOILA. Seriously. It’s that easy. And I figured this out from a freakin’ movie. It was a hilarious movie, though, so that makes it double awesome. Here’s my very first frittata recipe for you to enjoy!
Havarti Ham and Veggie Frittata
PointsPlus Per Serving: 4
- 2 oz ham, 2 PP
- 2 oz creamy havarti cheese, 6 PP (if you have a lighter version, use that!)
- 3 eggs, 6 PP
- 3 egg whites, 1 PP
- 1 medium scallion, sliced
- 5 mini sweet peppers, diced
- 1/4 zucchini, diced
- salt and pepper
1. Turn oven on to 350. Then heat up a skillet to medium heat.
2. Cut up the zucchini, peppers, scallion and ham. Spray the skillet with Pam and pour in the veggies. Saute until desired tenderness (about 3-5 minutes).
3. While your fillings are cooking, mix your cheese into your eggs (shred it first if you need to) and add the salt and pepper to taste. Pour egg mixture over fillings. Put away all your utensils, now! Leave it be until it browns slightly around the edges.
4. Once it’s slightly browned, stick the whole skillet onto the top rack of the oven and let it finish cooking for about 10-12 minutes. This will finish baking it and let it get nice and bubbly on top. Once the time goes off, check to make sure it’s cooked thoroughly. If it is, there should be no excess liquid on top and it should be able to slide right out of the skillet once you loosen the edge. Slice into fours and enjoy!
We topped ours with Sriracha the first time and this morning when I had my other piece, I topped it with my favorite mix of Chobani 0% Plain and Spicy Guacamole with fresh chopped cilantro on top. Aaaahhhmazing. I can’t wait to try some other combinations soon!
Oh, and I lost a few more pounds this week when I wasn’t really trying. I just ate less and made better decisions. I love when that happens