Eat.Live.Blog.

This is my new go-to. Since I discovered how easy it is to make a frittata I have found myself making it constantly. It is a plus that it is also fabulously easy to customize for guests!

I few weeks ago I was hosting a party, and wasn’t sure of the audience’s food preference. So I made 3 different frittatas in no time flat, giving everyone something they loved! So, with this recipe – voila! You become the domestic goddess that conquers a delicious brunch party!

I don’t want to give away ALL of my secrets… but this frittata is an amazing and easy way to get rid of leftovers. Simply chop them up and use them in the recipe where it calls for your filling. But the flavor possibilities are endless.

Here are some varieties I have made:

• Maple sausage and cheddar
• Potato and sausage
• Leftover brisket and cheddar
• Feta, tomato and spinach
• 3 cheese
• Leftover steak, mushrooms and provolone

Frittata Recipe

Ingredients

• Cooking spray
• 1.5 cup of your choice of fillings, chopped or sliced into bite-sized or smaller (if using meat, it should be precooked)
• 1.5 cup of your favorite shredded cheese
• 7 large eggs
• 1.5 Tbsp water or milk
• .5 tsp seasoning salt
• 1 Tbsp cream cheese

Directions

• Preheat oven to 380 degrees
• Spray a 9×9 metal pan with cooking spray
• Spread your filling evenly over the bottom of the pan
• Spread your cheese evenly over the filling
• In a separate bowl, beat together the eggs, water or milk, and seasoning until it begins to foam on top
• Pour egg mixture evenly over the ingredients in the pan
• Divide your cream cheese into dime sized blops (technical word) and dollop the blops evenly over the pan
• Place the pan in the oven and bake for approximately 20 minutes, or until the entire top of the frittata is dry
• Remove from the oven and let cool for 5 minutes
• Enjoy!