Frittatas, Breakfast on the Go

To me frittata sounds like something that would be on the menu at The Country Club of Virginia, but then Emily over at the Daily Garnish explained the other day how to make the perfect fritatta it didn't look so complicated. I knew I had to try it. I've mentioned before that breakfast is my favorite meal of the day and has long been one of the few meals I rarely mess up. I love eggs in (almost) all forms and since I am not a huge fan of veggies I thought this would also be a good way for me to get some in the morning. I actually made these the night before so we could take them to work with us the next morning.

I followed Emily's general instructions but used the ingredients I had on hand:

• 6 eggs
• 1/4 cup light cream (we were out of milk)
• 1/4 cup diced white onion
• 1 cup sliced baby portabella mushrooms
• 1 tsp. minced garlic
• 1/2 cup diced tomato
• 2 tsps. dried basil
• salt & pepper

I started by sauteing the onions and mushrooms together to soften them up. Ty SAYS he doesn't like onions (half the time he doesn't know he's eating them hehe) so I wanted them to be cooked down as much as possible. 

I was really nervous about using the light cream in the eggs instead of milk but went ahead and mixed them together. I really want to learn how to crack an egg with one hand, I'm sure there is a tutorial out there somewhere for that...yeah, look here. Ty is going to crack up when he walks in the kitchen and sees me doing that golf ball/quarter thing! 

Anyway, the onions and mushrooms took 10-15 minutes and it was time to pour on the eggs. I'd debated my choice on pan for an unnecessarily long time before I started this. The instructions say you need to put the pan in the oven to finish the frittata so I was going to go with a metal handled pan....but that pan isn't non-stick and visions of scraping ruined frittata out of it won out. I went with the non-stick pan even though I was 75% sure the handle was not oven safe. Just one of the many reasons I hope you take my cooking "tips" with a grain of salt...

So before you start thinking I'm a total moron, I did have a plan for this whole "let's not melt the pan handle in the oven" thing. Emily also said to leave the oven door open when you broil things so they don't overheat, so I figured I'd just let the handle stick out the oven a bit! I'm not winning any genius points over here but you gotta work with what you got.

Back to the frittata. I poured the eggs in and then sprinkled the tomatoes and seasonings on top. Once the edges firmed up my oven experiment was underway.

And it worked out fine thank you very much :)

The Verdict: Not too shabby! I don't know that the cream was really needed, but I let the frittata pie slices cool a bit and put them in tupperware for us to grab in the morning. One slice with some fruit was plenty for me the next morning!