So I didn’t end up making Mari’s Manwich yesterday, because I had brunch with the girls at a place called Wildflour Cafe — where I immediately proceeded to use up my diet-cheating quota for the next five weekends or so.
Instead I made a pretty good frittata for dinner, which was considerably less evil… and justified (or so I thought) my forbidden liaison with Cheddar Jalapeño Cheetos later on. (We met at midnight, if you must know.)
So anyway, back to that frittata. I LOVE frittatas, because (1) they’re really easy to make; (2) they’re pretty low-carb-diet-friendly; and (3) they taste great whether hot or cold.
I usually make them with leftover Minchi, cheese and whatever vegetables I have in the fridge, but you can pretty much stick anything in there. That’s what makes frittatas all versatile and fabulous.
I used to make mini-frittatas according to this recipe by Giada de Laurentiis but I’ve deviated from that recipe considerably since then, and you know what? I haven’t made a bad frittata yet. Also, I’ve ditched the whole mini-frittata business (cute, but you feel bad when you eat 10 at a time) — I just pour the egg mixture in a shallow round baking pan and stick it in my trusty turbo broiler.
(So yeah… whatevs, GIADA.)
Now hang on for a little side note about Giada. What are your thoughts on her? Because I can’t decide if I like her or hate her guts.
The very same things that make her cool are the things that make me want to bop her on the head with a frying pan. Plus that enormous smile… what’s up with that? Am I alone in this? Let me know your thoughts.
Now back to that frittata…
Here’s how to make it:
1. Chop your veggies. (I usually use an onion, 8-10 asparagus sticks and a few Portabella mushrooms.)
Tip: If you chop them really fine, you don’t have to pre-cook them at all, but if you really want to, saute onions til transparent, add in other veg, season with a little salt and paprika and mix around for a minute or so, then set aside.)
If you aren’t using Minchi or some sort of ground meat, and instead want to use ham or something else - chop that up too. About a half-cup should be ok.
2. Whisk 4 eggs, 1/4 cup milk and some salt and pepper in a large bowl. Then add in about 1/2 cup grated cheese.
Any cheese will do — cheddar, Parmesan, cheap Eden filled cheese, whatever — and let your love for cheesiness be the judge of how much you put in.
3. Mix in the meat and veggies, and then pour everything in a shallow baking pan.
(Fine - you can use mini-muffin pans if you want to go all Giada on me.) Don’t forget to spray your pan with non-stick cooking spray first.
4. Stick the pan in the turbo broiler, and bake at 150 degrees Celsius for 15 minutes. (If you’re using an oven, see Giada’s recipefor instructions)
And that’s it! Easy peasy, right?