Making Mom's Frittatta

[thoreau]

Dave and I are hosting the bookclub here for brunch this morning. The host is responsible for the main dish - - - so I'm making my Mom's frittata recipe; and a vegetarian one as one couple that attends is vegetarian.

Mom McDiarmid's Classic Frittata

8 eggs slightly beaten
3 cups grated cheese (I use sharp cheddar)
1 cup diced mozzarella cheese
4 or 5 dashes of tabasco
1 medium size zucchini thinly sliced and lightly sautéed
2 chicken breasts, cooked and diced
4 strips of bacon, crumbled
parsley
1 tsp salt
paprika
1 & 2/3 cups half & half
1/2 C flour
pepper to taste
grated parmesan or romano cheese

In a 9 x 13 casserole (spray bottom) spread half the cheese, layer in the chicken, then the bacon and cooked zucchini. Add the remaining cheese plus the mozzarella. In a bowl combine eggs, salt, milk, parsley, flour and tabasco, blend and pour over chicken. Sprinkle lightly with parmesan and paprika. Bake at 350, 35-40 mins until custard is set in the middle and a knife comes out clean. Let sit for 5 mins before cutting. Can be served hot or just room temperature.

Comments

[txkink.livejournal.com]

Man, that sounds GOOD! My weird allergies make eggs risky for me, but I'd risk it on this.

I don't know if other Italian moms do this but mine would often use the term "frittatta" to mean "a mess". Not soiled or unwashed, but a big jumbled mess like shirttail undone, belt missing loops etc. My brother would often get the admonition, "Dion, tuck in your shirt. You wanna go to church lookin' like a big frittatta?" :-)

[grizzlyzone.livejournal.com]

I was listening to frittata recipes a number of years ago, and made some mental notes. They seemed to all use 6 eggs (not that 2 more should be a big deal), and they had some form of pasta as an ingredient.

What's up with that?

[low-fat-muffin.livejournal.com]

the origin of frittata is italian - so pasta doesn't surprise me much. :)

[grizzlyzone.livejournal.com]

Ah. I looked it up. The version from Naples and Southern Italy incorporates the sauce-covered pasta from the night before.

[balanceinchaos.livejournal.com]

mmmmm... sounds fabulous... like a cholesterol bomb, but what a way to die!

[budmassey.livejournal.com]

I couldn't resist. Picked up the missing ingredients at the store and ready to make this tomorrow. Thanks!

[low-fat-muffin.livejournal.com]

its cuts clean and freezes really well too :)

[budmassey.livejournal.com]

I was hoping that would be the case. I teach mostly evening classes, so I have to prepare a dinner I can take with me and that will reheat well. This and a salad should be wonderful, and I can have a protein supplement later. Perfect. Thanks!

[low-fat-muffin.livejournal.com]

and you could use fat free half and half and lowfat cheese - and make that with a lot less calories. i mean - use 2% milk instead - and cut the bacon and look at all the calories you've cut just in doing that. :)

I also made a vegetarian version this morning (since my book group is 1/3 vegan) -- with red, yellow and green bell peppers as well as zucchini and cherry tomatoes. It turned out just as delicious.

So despite my love affair with bacon - it is not necessary for a full on flavorgasm.