Sometimes when you have company at your house for more than a few days, it is a challenge to come up with an interesting breakfast! After all, you can only eat so many fried/scrambled eggs, bagels or bowls of cereal! And after all those dinners, you probably have lots of its and bits of veggies in little containers that are slowly, quietly, migrating to the back of the fridge only to become next week's science experiment!
So here's a quick and IMPRESSIVE twist on scrambled eggs! In Italian it is called a Frittatta. A similar dish made by adding a layer of fried potatoes is called Tortilla Espanol. Either way, its a winner.
Gather up whatever leftover veggies you have, that you would find appealing to eat in an omlet (ie:broccoli, spinach, asparagus, onions, mushrooms, peppers, tomatoes, etc) put them all in a 10" skillet with a little EVOO (extra virgin olive oil) and sautee until heated through. While that heats up, scramble about 5-6 eggs in a bowl. Yes, it is ok to use egg substitute!
Pour the eggs over the veggies and cook undisturbed over medium-high heat for about 10 minutes. The eggs will begin to set on the top and the bottom should be getting brown.
Now, in a traditional frittatta, you would put the pan in the oven at 400 degrees and let it finish until golden brown. Since I do not have the required oven-proof skillet, I placed a lid on the eggs and let it get 99% finished. Then I quickly slid it out onto a large plate and flipped it over back into the pan to brown for a minute or two. Sprinkle the top with your favorite cheese and slice into wedges. Serve with fruit and homefries!
Now, if you are making Tortilla Espanol, slice some potatoes and brown them in EVOO in the skillet. When they are nearly done, add the eggs and follow the same instructions. Either way you have an impressive, interesting delicious breakfast or brunch!
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