HOW to MAKE INDIVIDUAL FRITATTAS...We couldn't resist buying these individual sized cast iron pans. Cooking with cast iron is a great experience. After it's seasoned, ingredients don't stick to it. So, we tested it out with making fritattas. They were light and fluffy and really super in taste and texture. For the step by step process go to our website at www.wecook-youcook.com and see how we put it all together. You can even order the pans on our Amazon Store at: http://astore.amazon.com/wecookyoucook-20/detail/B00008GKDG
This is a super breakfast, lunch or dinner. Add a piece of sourdough toast and you're good to go.
This recipe contains , eggs, bacon, tomatoes (cherry), mushrooms (portobello), onions (green/spring), milk, cheese (parmesan), oil, black pepper, salt
- For one fritatta; X2 for two.
- 3 pasture raised organic eggs if available
- 1 1/2 strips bacon, cooked ahead. That leaves 1/2 strip for the cook. LOL
- 8 cherry tomatoes, halved
- 1 baby bella mushroom, cut into 1/2 inch pieces
- 1 green onion, cut into rounds
- 2 tbsp. milk
- 4 tbsp. Parmesan cheese
- some cooking oil
- 1. (Around 30 minutes or so)
- 2. Cook the bacon strips and break into 1/2 inch pieces.
- 3. Do this in a larger pan or on the grill or on a Foreman or Paninni Grill and pat dry to remove excess fat.
- 4. Wipe some oil into an 8 inch pan, heat to medium low and saute the green onions and mushrooms for minute or two.
- 5. Add the tomatoes and bacon pieces and continue for another minute or two.
- 6. While the vegetables are sauteing, whip the eggs together with the milk.
- 7. Then add this to the pan and stir the sauted vegetables into this egg mixture.
- 8. Work the liquid towards the edges until only the top is left uncooked.
- 9. Sprinkle the cheese on top evenly and put about 4 to 5 inches under the broiler.
- 10. Don't close the oven; just watch for a few minutes until color looks good, then remove and it is ready for serving.