The Fritatta – the marriage between a quiche and an omlett. The best of both worlds.
For the love of a cast iron skillet! It’s uses are never ending. I have made many a quiche but when my daughter, Kinsley, and I went and spent the night in Covington, Georgia and stayed at a B & B called Twelve Oaks, we were introduced to the beauty of a Fritatta.
I did my research and tried several versions until I came up with the best fritatta I’ve ever had. Don’t skimp on your dairy. This is not a low fat dish – when it calls for milk, use full fat milk. It gives yummy creaminess. Hope you enjoy this versatile dish.
Ingredients: This is the base of your Fritatatta
-Large cast iron skillet rubbed with butter or Pam.
-1/2 cup of whole milk or half and half
-salt and pepper and any spices or herbs you like. I added a dash of garlic salt, oregano and some chopped basil.
-1 cup of your favorite cheese (I have found that doing 1/2 cup of two different cheeses gives this the best flavor) I used 1/2 c cheddar and 1/2 c fontina
Kitchen Sink Options:
-4 to 6 strips of cooked bacon roughly chopped
-2 cups of fresh spinach diced
-1/2 cup halved cherry tomatoes
-1/4 cup of diced roasted red pepper OR sweet peppers
-1/2 onion chopped and sautted
-1/2 cup sautted mushrooms
-1/2 cup cooked sausage
As you can see – you can pretty much add anything you like.
-Preheat oven to 350 degrees.
-Make sure all of your add in ingredients are precooked, i.e. sausage, onion etc.
-Lightly whisk your eggs and milk, salt and pepper, any spices you like (oregano, garlic salt, etc.). Do not over whisk. Gently fold in 3/4 cup of your chesse (save the other 1/4 for the top) and set aside.
-With your cast iron skilled sprayed with nonstick, combine ALL of your add ons (NOT your base ingredients) and add them to the skillet over medium heat.
-Pour your egg mixture into the skillet over the top of your ingredients. Top your egg mixture with your saved 1/4 cup of cheese mixture.
-DO NOT STIR. Let the skillet sit on medium heat for about 3-4 minutes until it looks “Set”.
-Transfer the skillet to your preheated over for 25 to 30 minutes. Check your dish at 25 minutes and make sure the eggs seem cooked and not “jiggly”. If it is still not quite set give it another 5 minutes. Remove from oven and let rest for 5 to 10 minutes.