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Saturday, October 11, 2014

Pizza Frittata



The inspiration for this came to me one Saturday morning when I was craving pizza but wanted to make a responsible breakfast choice. My friend had given me the last tomatoes in her garden and they sat glistening in the morning sun in my window. Aha! I'll make a pizza frittata! Now I know that no self respecting Italian in Italy would eat a frittata for breakfast but for this self respecting First Generation  Italian American it was just the right thing to eat.

Ingredients
12 eggs
1/2 cup freshly grated Parmigiana Reggiano (I used the biggest grate)
1/2 garlic clove minced
1 tsp oregano
1 tomato chopped
Roasted red peppers 1/2 cup chopped (I buy these at costco in a can, they are actually cheaper than buying fresh and roasting them your self!)
olive oil
*salt (see my tip below)
pepper
Directions
First decide if you want o do this partly on the stove-top and partly in the oven as they do in Italy or bake it entirely in the oven as the Spaniards do a tortilla. I chose to do it entirely in the oven so I used a stoneware 10X10 pan, other wise you will need a large oven proof pan.
Preheat oven to 350
Beat the eggs and add salt and pepper. *TIP: I always use 3 shakes of salt per egg when I scramble them so I just do the same in a large recipe like this so for 12 eggs I gave it 36 shakes.
Stove-top/Oven method: Heat an oven proof pan up with plenty of olive oil and saute the garlic, tomato, oregano, and peppers all at once until soft. Add in the beaten eggs and half the cheese twirling the pan to mix together. Allow it to cook until a bottom crust forms. Add the rest of the cheese to the top and drizzle more olive oil on top. Transfer to oven and bake until it doesn't jiggle anymore. This takes about 20 minutes.
Oven Method: Coat the bottom of the casserole dish with olive oil. Add the peppers, garlic, oregano, and tomato and mix together. Add half the cheese to the eggs and pour on top. Add the rest of the cheese to the top and drizzle more olive oil all over the top. Bake until it doesn't jiggle any more, about 25-30 minutes. Allow it to cool at least 10 minutes before cutting into, it is way better slightly cooled and even better room temperature. I love a frittata sandwich with the left overs!

4 comments:

Brenda Christmas said...

I assumed making a frittata would be time-consuming, but this sounds easy and incredible. :-) I don't know if I'll go as crazy for frittatas as I have stromboli, but I'll have to give it a try!

ricky albert danganan said...

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ricky albert danganan said...

Hello there,
Great foods!! Thank you so much for sharing these, we are truly inspired!!! We would like to add your blog to the Top Food Blog list in www.mytaste.com/ with over 6 million users worldwide... Your blog is impressively BEAUTIFUL and deserves to be included on the Top list!!

We will feature your blog and create shout outs about your recipes to our fan pages.
MyTaste is a social platform for foodies and blogs/sites owners like you and it helps to reach more people, get more visibility from the web and share/save foods and recipes. Some of them receive at least 10,000 visits from us on a weekly basis.

If you’d like to be featured, expand your readership and JOIN TOP FOOD BLOGS, here's the link where you can add your blog to the list>> http://www.mytaste.com/top-food-blogs (Joining won't cost you any cents)
Kind regards
-Ricky

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