Frittata Recipe: Create Your Own -

finecooking.com

Debbie

Serves 4 to 6 as a main dish, 8 to 12 as an appetizer.

subheading: Prep and cook the add-ins:

Choose up to 3 vegetables and/or meats in any combination, for a total of 2 cups

(The quantities given below all yield about 1 cup, unless otherwise noted.)

Asparagus: ½ to ⅔ lb., steamed, cut into 1-½-inch pieces

Bell peppers: 1 lb. (about 2 large), roasted, peeled, cut into ¼-inch strips

Chorizo: ½ lb., cut into small dice, browned (yields about 1-¼ cups)

Fresh mushrooms: ½ lb.,cut into ¼-inch-thick slices, sautéed

Italian Sausage: ½ lb., removed from its casing, crumbled, browned

Leeks: 2 medium (white and light green parts only), thinly sliced, sautéed

Onions: 1 large, thinly sliced, sautéed

Zucchini: 6 to 7 oz. (about 1-½ medium), cut into ¼-inch-thick slices, sautéed

Hearty greens (such as collards or kale): ½ lb., trimmed, cooked until tender in salted water, drained and squeezed to remove excess liquid, coarsely chopped

Spinach or Swiss chard: 1 lb., trimmed, sautéed, drained and squeezed to remove excess liquid, coarsely chopped

Pancetta or bacon: ¼ lb., cut into ¼-inch dice, sautéed (yields ½ cup pancetta; ¼ cup bacon)

Note: Ingredients may have been altered from the original.

Directions at finecooking.com

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