Fritatta

Fritatta

Fritatta

Here’s a quick and easy meatless Monday main dish. It’s different from an omelet in that you don’t fold it over. The one I made on Monday used ingredients from my own household, eggs with a fresh green chop of cilantro, thinned kale starts, and parsley, plus late season Egyptian walking onions. The only non-Kitsap ingredients were butter and salt.

Prep
Chop onions and greens.
Beat eggs in bowl, 2-3 per person.

Fry
Saute onions in butter. When they are translucent, add green chop, then eggs. Add salt.

When the eggs are set on the bottom, put a dinner plate on top of the pan, flip it over, slide the fritatta back into the pan, and fry until both sides are done.

This is a rustic and forgiving dish. You can add thin slices of potatoes, peppers, tomatoes. You can fry bacon and then make the fritatta in the drippings. Top with any kind of cheese you like.

Cut into slices and serve with a green salad, a potato side dish, or toast.


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