My Favorite Frittata

This has got to have been my best frittata yet - I just went for it not giving an ounce of consideration as to who likes what or who might not like what and let me tell you, everybody loved, loved loved it!  I even had, "Wow!  This is amazing."  So you can trust that this recipe will turn out well.  However, if you are cleaning out your refrigerator, this is what frittatas are for and to boot (pardon the pun) it's Italian!  

Here is the secret which I would come to learn after making hundreds of frittatas over the years by simply mixing it up and putting into the oven.  Cook it in an olive oiled pan (cast iron preferably) over the stove FIRST, then put the whole pan into the oven.   When you cook it in a pan on the stove first, the bottom sets and gets perfectly crispy.  This is what you want.  Also, I added absolutely no liquid to it such as milk.  Here is my clean out the fridge recipe, but remember, make it your own! 

Recipe

8 eggs, 1/2 zucchini, 1/2 large onion, 6 large mushrooms, 6 marinated artichokes, 4 oil packed sundried tomatoes (all diced nice and small), 1/4 pesto from a jar, 1/2 cup fresh Parmesan, grated, 1 cup shredded old cheddar cheese (to be put over top), 2 tbsp. fresh dill, 4-6 slices prosciutto, then finally, last night's leftover roasted tomatoes and garlic (probably 1/2 cup).  Feel free to roast tomatoes and garlic to add to this delicious frittata. Garnished with sliced tomato and thinly sliced peppers. 2-3 tablespoons olive oil for pan and Pam spray for the sides of pan.

Mix up your eggs and all of your vegetables, prosciutto, pesto and parmesan in a bowl.

Then get your cast iron pan hot with olive oil on medium high heat before you put egg mixture in.  I also pan sprayed the sides.

When pan is hot pour your egg mixture in.  Turn the heat down to medium and cook for about 5-10 minutes.  Run a spatula around the pan and egg so you can lift up slightly to check the bottom.  When the bottom is nicely brown and set, top with cheddar cheese and garnish.  

Pop into a 375 degree oven for about 15 minutes.  Very delicious and what a way to use up what you have in your refrigerator!