Fridge Frittata Recipes

WHAT'S IN THE FRIDGE FRITTATA

Steps:

• In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes., Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

WHAT'S-IN-THE-FRIDGE FRITTATA

Steps:

• Preheat the oven to 350°F. Lightly coat an 8-inch baking pan with butter or cooking spray.
• Beat the eggs, milk, salt, and pepper in a bowl until well combined. Distribute the leftovers evenly in the pan and pour in the eggs. Bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Remove from the oven and serve immediately.
• A frittata is the Italian version of an omelet, but instead of the ingredients being folded into the middle they are mixed right into the eggs, so it's actually easier to make. Frittatas are usually started on the stove and finished in the oven, but you have to have pans with metal handles. Since I don't, I learned to adapt. This version is the same principle as a frittata, but you don't have to worry about melting the handles on your pans.

FREEZER-FRIENDLY FRITTATA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a deep 9x13-inch baking dish with cooking spray.
• Combine eggs, onion, mushrooms, ham, milk, Colby-Jack cheese, and goat cheese in a large bowl. Pour egg mixture into the prepared baking dish. Sprinkle with chopped bacon, Parmesan cheese, salt, and pepper.
• Bake in the preheated oven until eggs are set and the edges are golden brown, about 30 minutes. Allow to cool slightly, slice into 8 pieces, and serve.