A frittata is one of the easiest breakfast dishes to make.
Basically, it’s a scrambled egg "pancake" mixed up with whatever leftovers
you can find in the refrigerator. Of course, you can plan it and get your
ingredients beforehand, but it’s fun to be creative and see what you can make
with what’s on hand.
I usually use at least four eggs in my frittatas, so the
wife can have some too.
In a non-stick pan with some olive oil, I begin a sauté of
some chopped onions and bacon lardons , adding in a little left-over chopped
meat (whatever I can find – hot dogs, char
siu, spam, lup cheong, Vienna sausages,
steak, spare ribs, you name it), throw in some left-over veggies, some
left-over potatoes if I have them,and some shredded cheese (sharp cheddar is perfect,
but any kind will do).
Then, I lower the heat to medium, add in the eggs, mixing it
in well, slowly letting it set on the sides and bottom, lifting it with my
silicone spatula so the runny part can slide under.
When the eggs are pretty much set but slightly runny in the
center, I sprinkle more cheese on top and put it under the broiler to finish.
Watch it and remove when the cheese topping starts to bubble and turn a golden
brown.
Remove the frittata from the oven, let it set a few minutes,
then slice it up like a pie and chow down.
