Freezer Fritatta

Post author:Angel
Post published:January 9, 2021
Post category:100 Days - 4 Shops / Breakfasts / The meals round #2
Post comments:2 Comments

A fritatta is essentially just a crust-less quiche. You can put anything you want in them, and they make another quick breakfast to have on hand. It really doesn’t take any more work to make a handful instead of just one. You can pretty much put anything in them, from last nights leftovers or whatever bits and bobs you have on hand.

A couple mushrooms and some slices of onion.

Chop the onions, mushroom, garlic, and some bacon.

Shred a half cup of zucchini and press out as much liquid as you can.

Cook the bacon to desired crispness, drain on paper towel. Pour off some of the excess fat, leaving some in the bottom of the pan with all the tasty bits.

Add the mushrooms and onion to the reserved bacon fat.
Let them begin to cook for several minutes.

Cook the vegetables in the bacon fat until soft, remove to a plate to cool.

Crack six eggs into a bowl, whisk in 1/4 cup milk and a good amount of salt and pepper.

Mix in the cooled vegetables and bacon crumbles.

Use the reserved bacon grease to lightly grease 4 little pie pans.

Distribute the egg mixture equally between the four pans.
If you don’t have these little pans you can also full 8 muffin cups and have two per serving.

Bake at 375 for about 10 minutes until just set.

Let set for a moment the gently loosen with a rubber spatula or butter knife.

Cool three on a wire rack, it prevents condensation.
Make sure they are completely cool then wrap and freeze.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.