One of life’s great gifts is reconnecting with long-lost friends. Pat is a very funny comedian that I knew “back in the day.” {And by that, I mean I knew him before he wrote for The Tonight Show and Seinfeld – heck, he opened for Jerry last week!}
He was in town to do a show, so we invited him to dinner, along with some wacky neighbors. Given that he shared with our friends that I was a “nerd” when we met, I’m surprised he accepted our invitation!
To make it easy, we just let everyone build their own pizzas and grilled them to order. A lot of laughs, and a few glasses of wine later, I was left with a little bit of a lot of different pizza toppings. They’d be perfect for making an easy, hearty and healthy brunch dish to follow a late night.
If you’ve not made a frittata before, it couldn’t be easier – and the possibilities are endless. It also makes a great lunch or light dinner – served alongside a simple green salad.
This one has pesto, chicken, artichoke hearts, green pepper, mushrooms and spinach. But check your fridge – no doubt you’ve got ingredients to make a delicious one without a trip to the store. I’ve made it with diced ham or browned sausage, and I’ve made it meatless. You can add a lot of cheese or none at all. I’ve probably made 50 frittatas – and they’ve all been different.
The recipe for the frittata pictured is below, but here are simple instructions for making one based on whatever you have on hand.
- Sauté filling ingredients with a little oil in a medium skillet
- Mix together eggs and seasonings in a bowl
- Pour egg mixture over ingredients in skillet and stir together.
- Bake in 400º oven for about 15 minutes.
- Let sit for a few minutes before slicing.
- 8 eggs
- 2 Tbs. heavy cream
- 2 Tbs. pesto
- ¼ cup grated cheese {I used cheddar-jack}
- salt and pepper
- 1 Tbs. olive oil
- 1 cup chopped rotisserie chicken
- ½ cup chopped artichoke hearts
- ½ cup chopped green pepper
- ½ cup chopped mushrooms
- 3 cups baby spinach
- Preheat oven to 400º.
- Whisk together eggs, cream, pesto and cheese. Season with salt and pepper. Set aside.
- Heat oil in oven-proof skillet until shimmering, then add chicken, artichoke hearts, green pepper and mushrooms. Stir until heated through. Add spinach to heated ingredients, and stir until wilted.
- Add egg mixture to skillet, stirring to mix well. Place in preheated oven and bake until firm, and just starting to turn golden on top, about 15 minutes.
- Let sit for 5 minutes, then cut into wedges and serve.
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