I made this frittata for lunch today. Frittatas are great because you can put just about anything in them. I had some extra spinach and Parmesan cheese from the minestrone soup, along with some other stuff lying around that needed to get used up, so in it all went. I have made frittatas in the past but this was my husband's favorite. A frittata is pretty much a glorified omelet that you bake in the oven. I highly suggest sauteing veggies, onions, and I even browned my turkey a little, before throwing it in. Make sure you cool it though so that it doesn't cook the egg. The spinach in this was fabulous. It had a great flavor!
9 eggs
2 Tbs. milk
1/2 cup shredded Parmesan cheese
salt
pepper
parsley
basil
3 cloves garlic
garlic salt
1 medium onion sauteed
1 cup cooked orzo pasta
3/4 cup chopped spinach, thawed and squeeze dry
sliced turkey
Whip eggs and milk. Add all other ingredients, making sure they are not hot, so not to cook the egg. Place in a round cake pan or other baking dish. Bake at 400 for 30-40 minutes or until set and golden.
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