If I ate eggs I would LOVE this dish...but since I don't, I only tasted this...to be sure it was okay...and to my surprise it was really, really good...but chickens still don't pee therefore I still don't eat eggs - regardless of how tasty they are.
The mister called me in the middle of the day to TELL ME that I NEEDED to make a "lite" dinner for him as his tummy was giving him fits...(could it have been the fire water he washed down his lunch of Vietnamese Noodles with?!)..so, being the dutiful, kind, devoted and sweet wife that I am...I informed the mister that a) I am not a short-order cook - and therefore do not take requests for what to fix for dinner and... b) I do not like to be told what to cook...no matter what his tummy is doing! Ha! I am woman hear me roar! But then he begged so I caved and this is what he got for dinner...
Making frittata's is easy because everything goes into one dish and then it all goes into the oven - it's the perfect brunch dish,too. You can put almost anything into a frittata...artichoke hearts, leeks, spinach, peppers, fresh herbs - whatever suits your fancy. We have had the sweetest onions lately, so they became the star of this frittata.
Onion Frittata by Me
6 eggs
1/2 cup half and half
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated cheese, I used cheddar
1 green onion, finely chopped
1/2 green pepper, finely chopped
1/2 sweet onion, finely chopped
2 medium tomatoes, chopped
Preheat oven to 350 degrees. In large bowl, beat eggs with a whisk and then add the remaining ingredients. Mix well. Spray 9-inch pie plate with cooking spray. Pour egg mixture into pie plate. Bake at 350 degrees for 35 to 40 minutes or until center is set. Let sit for 5 minutes before cutting. Serve warm or at room temperature. Serves 6.
"If you want to earn more than you get, you need to be worth more than you are paid." Unknown
