the versatile frittata…

Frittatas are a lot like quiche, without the crust. No crust, means they are that much more convenient to prepare. The built in bonus – they are versatile. I love versatile…

1.fritatta eggs

Fresh eggs and veggies. Eggs and meat. Eggs and cheese. Combine all three or more or less, and you have a frittata.

Simple. Inexpensive. Quick and Healthy.

Frittatas are perfect for house guests, a potluck or brunch. They can be served warm or cold.

Expecting company and want to serve straight out of the oven?  Prep veggies the night before and then simply heat, add herbs, mixed eggs and cover. Voila, a beautiful breakfast/brunch/meal is ready to be shared… freshness and scrumptiousness served up in minutes -and for a fraction of going out.

What’s not to love?

Artichoke heart and goat cheese frittata

Print this recipe!

*adapted from Patrie Grace, in Potlucks.

What you’ll need;

2.fritatta ingrediants

1 bunch spring onions or scallions, thinly sliced (substitution – 1 medium onion, chopped and browned)

2 tablespoons olive oil

1 tablespoon chopped garlic

1/2 cup basil, finely chopped

1 (14 oz.) can artichoke hearts, drained and quartered

1/2 cup calamata olives, pitted and sliced in half

3/4 cup cherry tomatoes, halved (or 1 medium tomato, chopped)

1-2 good pinches of sea or kosher salt

1/4 teaspoon freshly ground pepper

8 large eggs, well beaten (preferably farm fresh) (:

1/2 cup crumbled goat cheese (I substituted brie for the goat – I was out of goat – it was great too!)

3.brown onions

Cook onion in olive oil in a large oven proof skillet – cast iron works great – until onions are soft and brown. Add the garlic, cook briefly.

4.ingrediants added

Add the artichoke hearts, tomatoes, salt, pepper and basil. Stir gently, until all vegetables are heated through. with egg

Reduce heat to low and pour the beaten eggs on top, covering all the vegetables.

6.cover with lid

Cover skillet and cook until eggs are firm on the bottom, about 5-7 minutes…give it a little shimmy to see how firm it is on the bottom. If more time is needed go on a minute to minute basis…


Uncover and place under the broiler, watching carefully until frittata is lightly golden. Sprinkle with crumbled goat cheese and return for 1-3 minutes. with cheese

Slice, then garnish with ribboned basil or freshly chopped chives and serve.


Enjoy with a light green salad and or pan fried potatoes.

Serve with soup and salad.

Eat warm or cold – either way, it’s delicious!

enjoy the weekend!

P.S. Fun fact –  the cute rooster plate I found at my local freebie barn – actually, I found an entire dish set for four, including, tea cups, saucers, side plates and dinner plates – plus, the lovely green bowl the eggs are photographed in … I love that place! (:

quiche – perfect for everyday

I’m especially fond of its’ versatility. It may be enjoyed warm or at room temperature; it may be prepared ahead of time and frozen or made fresh – though fresh is best; it may be served for lunch, brunch or breakfast and the ingredients can be just about combination of cheese, meat and or vegetable you can think of – not to mention it’s delicious, easier than it looks and fairly inexpensive to make.

Here’s a basic version, adapt as you wish.

For the crust;
Make a single crust (or buy if you prefer).

Need a recipe? See here. Chill dough in fridge for at least 30 minutes. Roll on lightly floured surface. Size to fit pie plate. Lay sheet of aluminum foil (shiny side down) or parchment paper over the bottom and up sides of crust. Fill with beans, rice or pie weights. Bake in preheated 400 degree oven for 20 minutes. Carefully lift out paper/foil with weights inside. Using a fork, carefully prick the entire bottom of crust and then return to oven for an additional 5-10 minutes or until the entire crust is nicely browned. Let cool on rack. Crust may be made a day ahead of time (simply wrap and store in fridge) and or freeze to use at a later time…while crust is baking assemble your ingredients and begin sauteing your veggies…

1.Saute 1/2 cup chopped onions until browned add 1/2 cup sliced mushrooms and then 1/2 cup chopped broccoli – fresh or frozen.

2. Place sauteed veggies on bottom of baked pie crust. Add a good pinch of salt, freshly ground pepper and fresh herbs if you have. Parsley is perfect for just about any combo.

3. Whip 8 eggs with 1/2 cup cream, milk or half and half. Pour custard (egg mixer) over veggies (and meat if using). Top with sliced or grated cheese if desired.

4.Bake in 375 degree oven until the filling is browned and set – about 25-30 minutes. If more time is needed, simply cover quiche (including crust edges) with foil, lightly, and check for doneness periodically. This prevents over browning of the crust.

Bake, chop, saute, mix, pour, bake – that’s it.

More combination ideas – artichoke hearts, garlic, kalamata olives and feta or try diced fresh tomatoes, basil, sauteed onions and goat cheese or add spinach, swiss chard, broccoli or cheddar to any of the above – meat lovers may also like to add cooked sausage or fried chopped bacon…combine what you love.

Keep it simple – prepare a crust ahead of time and use ingredients you have on hand. Quiche. Any time, any day – especially perfect for weekend guests and brunch. Bloody Mary’s anyone?