Sunday, September 13, 2009

What's for Brinner?


Around here we eat eggs for dinner, and occasionally pancakes. Die-hard Scrubs fans (don't tell me I was the only one) will know that this is what is referred to as "brinner" (breakfast for dinner) and is apparently very popular with the male of the species.

Our brinners regularly feature frittatas (crustless quiches; see left), and this week I tried out a new recipe brought to us by the Egg Farmers of Ontario*:

PIZZA FRITTATA

Ingredients

1 tbsp olive oil
1/2 cup chopped onion
1/2 cup diced bell pepper
1-1/2 cups sliced mushrooms
2/3 cup sliced pepperoni or veggie pepperoni
8 eggs
1/4 cup grated Parmesan cheese
Seasoning Mix (packet or recipe below)
Salt and pepper, to taste
1/2 cup pizza or tomato sauce
3/4 cup shredded mozzarella cheese

Instructions

Heat oil in a 10-inch non-stick, oven-safe skillet over medium heat. Add onion, green pepper and mushrooms. Cook, stirring, until vegetables are soft. Add pepperoni; cook for 1 min.

Beat eggs and Parmesan cheese in medium bowl. Stir in seasoning packet (or Single Seasoning Mix recipe below) and salt and pepper. Pour egg mixture over vegetable mixture in skillet. As egg sets at edges, use spatula to gently push cooked portions toward the centre of the skillet; tilt skillet to allow uncooked portions to flow into the empty spaces. When frittata is almost set (8-10 min), place pan on upper oven rack under pre-heated broiler to cook top.

Remove from oven, spread with pizza sauce and sprinkle with mozzarella cheese. Return to oven until cheese melts. Remove from oven, let cool for 10 min. Remove frittata from skillet and cut into wedges and serve.

Note: Frittata recipe can be halved for small skillet. Frittata can also be cooked completely on stove top; proceed as above, cooking frittata until set before adding pizza sauce and cheese, then covering skillet with lid to melt cheese.

Seasoning mix:
1-1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried thyme

Combine seasonings in a small bowl; stir until blended. Use as directed above.


*I picked up this recipe card (with seasoning packet!) at a local farmers' market. I have an extra one, so be the first to email me (address in complete profile) and it's in the mail. (Exciting, I know, but it's kind of hard to beat brinner.)

Best,

kh

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