IS IT FRITTATA OR IS IT QUICHE
This came about when wanting to make a light quick easy tea for the DM and myself. I started out thinking mushroom frittata but then there was 1 lonely tortilla there and I decided it need to be used so the following recipe was created. I photographed it step by step (after cooking up mushrooms) and is in this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=289609. I didn't accurately measure the ingredients so they are approximate as is the timing. I served with a simple salad. You could cut into small wedges and serve as you would a pizza. You could of course use other fillings other than mushrooms, I have since used steamed vegetables or left over roast vegetables or ham or cooked chicken with vegetables, let your imagination run wild or depending on what you have left over in the fridge.
Provided by ImPat
Categories Breakfast
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Combine egg and milk adding salt (if using) and pepper and whisk well together.
- Melt butter in frypan/skillet over a medium heat and cook mushrooms till tender and there is no liquid, transfer to a plate.
- Put the tortilla into the frypan/skillet, brown on one side and turn.
- Scatter cooked mushrooms over the tortilla and half the cheese.
- Pour eggs over the mix and rest of cheese.
- Pull the egg mix from the edge of the frypan/skillet and swirl the uncooked mix to the edge, when nearly cooked (will still be wet at the centre), put under the grill/broiler and finish cooking till set.
- Slide onto plate and halve and serve.
Nutrition Facts : Calories 949.7, Fat 60.9, SaturatedFat 31.3, Cholesterol 741.6, Sodium 1847, Carbohydrate 50.2, Fiber 2.9, Sugar 3.7, Protein 50.2
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Gill Saab
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit.
Ruhul Ruhul
[email protected]I added some diced ham and red bell pepper to this frittata, and it was out of this world! I can't wait to try it with other variations.
Paballo Mathibeli
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. It was still delicious, and my meat-eating friends couldn't tell the difference.
Arslanqadar280 Arslanqadar280
[email protected]I made this quiche for my picky husband, and he loved it! That's saying something.
Agatha Ashaba
[email protected]This is the best frittata recipe I've ever tried. It's so easy to make, and the results are always perfect.
Jeff Kays
[email protected]I love the crustless option in this recipe. It makes the quiche so much lighter and healthier.
Abdullah Awan
[email protected]I didn't have any whipping cream on hand, so I used milk instead. It worked out just fine, and the quiche was still creamy and delicious.
Luna cadlens
[email protected]This quiche is my go-to dish for potlucks and holiday gatherings. It's impressive-looking, but it's actually very simple to make.
Parvej Hossin
[email protected]I'm new to cooking, and this recipe was perfect for me. It was easy to follow, and the frittata turned out beautifully. I'll be making it again soon!
XMART 1
[email protected]I love the versatility of this recipe. I've made it with spinach, mushrooms, and goat cheese, and it was delicious. I can't wait to try it with other combinations.
Ashank Rajapaksha
[email protected]This frittata is a staple in my household. It's a great way to use up leftover vegetables, and it's always a hit with my family.
Safi Saad
[email protected]I've made this dish countless times, and it's always a crowd-pleaser. I love that I can customize it to my liking by adding different ingredients.
Adebayo elijah
[email protected]I'm not a big fan of quiche, but I tried this recipe out of curiosity, and I was pleasantly surprised. The crustless version is so light and fluffy, and the filling is savory and flavorful.
Shofikul Islam Bobi
[email protected]Finally, a quiche that doesn't turn out soggy! I love the addition of the crustless option; it makes it so much easier to prepare.
Koko Jojo
[email protected]I made this frittata for a brunch party, and it was a huge hit! The combination of zucchini and cheddar cheese is classic, and it was perfectly cooked.
Olivia Powell
[email protected]I've been following this recipe for years, and it never disappoints. It's such a versatile dish; I can add whatever vegetables or cheese I have on hand, and it always looks and tastes fantastic.