This morning Bogdan said he didn’t want eggs for breakfast. (He eats eggs almost every morning.) I said, “Can I make a frittata? It’s like eggs only better. Kind of like an open omelet.”
He agreed, and wasn’t disappointed.
I’ll let you in on a little secret: I’ve never actually made a frittata before. I’ll tell you how I made this, and you can let me know what would make it even better! (Even though we were quite pleased with it, we’re always up for new ideas!)
3 tablespoons milk
about 3/4-1 cup sliced mushrooms (they shrink SO much!)
1/4-1/2 medium onion, sliced/chopped
salt and pepper
1/4 medium tomato, seeds and juice removed, chopped
1/4 cup sliced cheese (we used mozzarella today, but I think just about anything would work!)
1. In a medium skillet, spray olive oil or place a dab of butter. Fry the mushrooms and onions until done. Set them aside, out of the skillet.
2. Whisk together the egg and milk. Make sure the skillet is still moderately hot, and pour the eggs into it. Grind salt and pepper over the eggs.
3. Keep heat at lowest setting and cover skillet. When the egg has started to cook slightly (but is still very underdone) sprinkle it with the tomato, mushrooms and onions, and the cheese. Keep covered and cook at lowest setting until done.