Wednesday, November 11, 2015

Frittata Loaf

I am an eggoholic. Self-proclaimed and verifiable. When we got the recipe dice from Leafcutter Designs, I was worried. I made Bill roll them. I was gonna blame him for anything odd that happened. Well, it didn't. I got eggs and some other ingredients. The first thing he said was "you need to make that omelet thing you do". "I don't do an omelet thing", I said. He said "the loaf thingy". I said "oh, heck yes!!!"

I would love to introduce you to a go-to dinner, lunch or breakfast that is simple and terrific. Please know that you can use ANYTHING you want in this recipe. This is just a guideline.

Frittata Loaf
By Traci
My own design

6 large eggs
1 cup Fontina cheese, shredded
1 cup Swiss cheese shredded
1/2 cup chopped green onion
1/2 cup chopped mushrooms
1/2 cup sliced asparagus
Salt and pepper to taste

Yep, that simple. Oven to an easy 300°F. Prep a small loaf pan by spraying with cooking spray.

I combine the eggs until well mixed. Salt and pepper at this point. Add all the other ingredients. It will be thick, but that's what you want. The egg is a just filler for all the other good stuff in the frittata. Pour into the prepared pan. Bake until it is not wiggly in the middle, about 25 minutes. Each oven will be different.

Take out of the pan and let set for a few minutes. Slice and serve. I love serving with some sliced tomatoes and additional green onions. Add a hunk of French bread and you are set!!!

Let me know how you make yours.......I would love to know!! And if you'd like a little fun with a recipe, I highly recommend grabbling some of these recipe dice from Leafcutter Designs.

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