Most every weekend, Josh and I have an omelet for breakfast on Saturdays. The past few weekends have been insanely busy and we haven’t been able to, so we ended up with a surplus of eggs that needed to be used. We also had some potatoes that started needed glasses (you might get that dumb corny joke by the time this post is over), a few onions I didn’t use in a recipe last week, and some half eaten sausage. Hmmm. How about a frittata?
I asked Josh if he had ever had a frittata, and he responded, ‘A Nelly Frittata?’ ‘No, dummy, a potato, sausage, and onion frittata made with eggs.’… Silence… And it took me about 30 more seconds to get HIS dumb corny joke. Nelly Furtado is a singer. So we named our frittata after her. 🙂
I had never had a frittata, much less made one. I was extremely nervous about the skillet going in the oven part. I researched and read and asked around. Some say buy a new skillet. Some say cover the handle of the one you’ve got in tin foil. I say skip the skillet part and just bake the whole darn thing in a casserole dish. So maybe we ended up with an egg casserole rather than a traditional frittata, but I’m not trying to impress anyone here, so I didn’t really care.
Maybe you don’t have sausage, onion, and potatoes. Maybe you’ve got bacon, spinach, and tomatoes. Or basil, potatoes, and corn. Maybe you’ve got all of the above- throw it in! If it sounds good to you, shoot for the moon. And maybe you don’t have 10 eggs. Just use what you’ve got. These things are extremely forgiving. I hereby grant you full permission to not follow this recipe, in fact, I hope you won’t follow it at all. Be risky!!! Whatever you do- your plates will look like this when you are done. YUMMY!