There are those days when you just don’t want to fuss over a meal. Maybe you’ve had a difficult day at the office, family life is super busy, or you just simply don’t want to be in the kitchen for too long. Those kind of days can be saved by a frittata.
I know what you’re thinking, and no frittatas are not just for breakfast. In fact, in Italy (where it originated) frittata is commonly eaten for dinner. Europeans tend to eat more egg-based dishes for lunch or dinner than people in the Americas. I love eggs for any meal, so I’m always more than happy with them.
The great thing about a frittata is the you can toss in whatever vegetables, or bits of meat that you have leftover in your refrigerator. When I make frittata I clean out my fridge of that half of bell pepper, small potato, bits of chorizo or bacon…or just about anything that needs to be used up. It may not always result in the most authentic frittata recipe, but it does taste good.
The last frittata that I cooked was for a meatless dinner and I gave it a bit of a Mexican twist. I had a small amount of chorizo that needed to be used up along with some veggies. It tasted great and the next day we ate the leftovers for breakfast — which tasted even better! (Notice the coffee? I have a bad habit of drinking coffee at dinner time, then I wonder why I’m up so late…)
I hope that you enjoy this frittata recipe as much as my husband and I did. Have a beautiful day!