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Thursday, May 9, 2013

Confetti Frittata

Frittata is a beautifully versatile Italian egg dish. It's basically an open-faced omelette, and like an omelette, you can stuff it with anything you want. That's why mine is called 'confetti'. I stuffed my frittata with an assortment of leftovers; sausage and peppers, pasta, and broccoli.

Confetti Frittata
serves 4
4 eggs
2 Tbsp sour cream (or milk, or cream)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 Tbsp butter
1 Tbsp olive oil
2 cups of roughly chopped goodies (meats, veggies, anything you like!)
1/2 cup of your favorite shredded cheese









Turn on the broiler.
In a bowl, whisk eggs with sour cream, salt, pepper, and garlic powder until very well blended. Set aside.
In an oven-safe skillet, melt butter with olive oil. Cook your filling goodies for as long as you need to; if they are precooked, just cook them long enough to get them hot. Add egg mixture to pan. Cover and cook over low heat for about 5 minutes.
Sprinkle cheese on top and broil for 4-6 minutes.
(I like mine with a little sour cream and hot pepper sauce. :)