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Thursday, January 24, 2013

Thursday Recipe - Baked Fritatta

This is one of those recipes that is great for using up bits of leftovers. Fritattas are a fun dish to make. Usually they are fried until the bottom is set, then the pan is transferred to the oven to finish baking. I just threw everything in a baking dish this time.

A fritatta has three basic ingredients:
  A starch of some kind - I've used potatoes, leftover noodles, and leftover rice
  Vegetable and meat bits - whatever you've got in the fridge that's either already cooked or fast cooking. Things like green beans, roasted carrots, finely diced onion, ham bits, leftover roast or chicken, shrimp, shredded spinach, etc.
  Eggs - These are what hold the fritatta together.

Here's the recipe of the one I tossed together last night. My kids all ate it with no complaints. Of course, I did give them free reign of all the sauces in the fridge...

Baked Fritatta

8 eggs
1 t. dried parsley
1/2 t. dried oregano
1/2 t. dried marjoram (because I had it around, skip it if you don't have any or use Italian herb mix)
2 t. garlic salt blend
1/2 t. ground black pepper
3 c.  cooked brown rice, or white if that's what you have around
1/2 c. ham, small dices
2 c. cooked broccoli, chopped into smallish bits
1 red bell pepper, diced into chunks

Heat oven to 400°. Generously spray or grease a 9x13 baking dish. Beat eggs and spices in a large mixing bowl until smooth, like you would for scrambled eggs. Add everything else. Mix lightly, until everything is coated in egg. Dump into the baking dish and spread it out evenly. Bake for 18-24 minutes, until the eggs are set. Serve hot.

Suggested sauces and toppings:
Ketchup or Catsup, however you want to spell it
Salsa
Spaghetti sauce
Cream sauce
Cheddar cheese
Parmesan cheese
Olives
Sliced tomatoes
Green chilies
Ranch salad dressing