Posted by: Anonymous Me | January 30, 2011

Belated Food Friday!

On the docket this week: Elaine’s Egg Frittata…yet another recipe from the kitchen of RavenWind Ranch.
Serves 6.

This is a really great recipe to make on a Sunday or Monday because it means you have breakfast handled for the rest of the week! Huzzah! ๐Ÿ˜€

In a large mixing bowl add:

~ 3 eggs
~ 5 egg whites (optional)
~ 1 cup shredded mozzarella cheese
~ 16 oz carton low fat cottage cheese
~ 1 cup of shredded cheese of your choice (I use monterey jack, but cheddar or swiss could be yummy as well.) (omit for a less rich version)
~ 1 cup chopped, sauteed onions

Beat ingredients together with a wooden spoon.

This recipe is super flexible, so stir in your fave veggies and spices at will! Some options:

~ Fresh chopped spinach seasoned with pepper, garlic, and basil. You can put the spinach in raw or wilt it in frying pan with olive oil first.

~ A mixture of hot and mild chopped chilies seasoned with pepper, cumin, and a little chili powder.

~ Chopped zucchini with pepper and basil. (This is the version I make, which is pictured below. :))

~ Diced red, green, and yellow bell peppers, lightly sauteed, with thyme and pepper.

~ Preheat the oven to 350. Place a 9″ square glass baking dish in the oven with about 2 tablespoons of olive oil in the bottom. When the dish is hot, swirl the oil around the bottom and sides.
~ Pour egg mixture into dish.
~ Bake for 40 minutes.

More options!:

~ For a wonderful garnish, about halfway through the baking time, slice a tomato very thinly and lay on top of the casserole. Sprinkle with asiago, romano, or parmesan cheese. Return to the oven and bake until done.

To test doneness, jiggle the pan. If it’s still soupy in the middle,more baking time is needed.

Allow to cool for 5-10 minutes before cutting into squares and serving.

One modification I make is to skip the egg whites and add two extra eggs, for a total of five. I’m sure it loses some fluffiness because of this, but I am ok with that. ๐Ÿ˜‰ Like I mentioned at the beginning, I will make this on a Sunday evening or Monday morning, and it gives me breakfast for a week. It keeps well in the frig and doesn’t lose any texture or flavor being reheated. NOM!


Me! ๐Ÿ˜€



  1. I think I know what’s for dinner at Casa Wordstress…

    • YAY! Let me know what you think! ๐Ÿ™‚

  2. Hi: You are really getting to be quite a cook. I’m really proud of you. Sounds like a dish that Lori and Mark would really like.
    We are expecting a load of snow tomorrow or Tuesday. I’m looking forward to being snowed in with a new book.
    Love you, The Captain

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