Post # 10 A Frisky Frittata
Why frisky?
Nan Smekofske, who kindly shared this beautiful, yet wonderfully easy and delicious recipe, says, “My two grandsons in the middle grades are nothing but frisky. I can keep up with them for a while, but when I need a break and they need a treat, this simple item will fill the bill just about every time. I get rejuvenated and they get thoroughly recharged for the next round.”
Ingredients and cookware:
one cup broccoli tips (or zucchini, or the veggie of your choice – or even bacon or ham)
one cup of grated cheddar cheese
one bunch of green onions ( tips )
one buttered standard 9 inch (top rim to rim) pie tin
one and one half cup whole milk
three eggs thoroughly beaten
3/4 cup Betty Crocker Bisquick
Preparation:
Pre-heat oven to 400 degrees
Chop veggies and onions (and/or other ingredients) well and add to pie tin
Add cheddar cheese to pie tin
Beat and blend the eggs, milk and bisquick
Pour the egg mixture over the veggies and cheese and gently mix
This step needs balance and a steady hand: Slowly and Carefully, place the pie tin into the oven
bake for about 35 minutes to golden brown
Voila! (photos and bows to the press corps at this point)
Let stand for 10 minutes before slicing
Cut into six servings. You can set aside and freeze slices for future use.
To prepare a frozen slice, thaw it to refrigerator temp and then microwave
at 60% power for 70 seconds.
February 20, 2010 at 5:05 pm |
What’s the texture like? I’ve made lots of frittatas, and none of them included any flour of any kind, so I’m having trouble imagining the mouthfeel of this one.
February 20, 2010 at 10:45 pm |
Dear Serene,
I’d say the texture is between a quiche and a biscuit, skewed to the quiche side. It’s a pleasant texture to my palate. Don
February 21, 2010 at 1:16 am |
Yum. I would classify this more along the lines of a quiche or maybe even a savory bread pudding. The bisquick is there (if it’s anything like the things I’ve made with piles of egg and cheese and veg) to soak up the excess liquid. Which makes it a lot easier to cook, because otherwise if you let the eggs get even 30 seconds past perfectly set, or the vegetables start to soften, you end up with a bunch of water weeping out of every serving.
February 21, 2010 at 8:42 pm |
Dear Olderdog,
Serene and your insightful comments are interesting and well taken.
I’ve searched around a bit, and found that the definitions of a Frittata are themselves a bit wobbly. But Serene is right – I could find no mention of flour in any of them.
Well then, if t isn’t a Frittata, what is it? Come on, readers! Give it
a whirl. To start if off, I’ll call it a “Quicheuit”
Don
February 21, 2010 at 9:01 pm |
The Bisquick people used to call it “Impossible Quiche”. Nowadays, they’re using names like Impossibly Easy Pie.
February 21, 2010 at 9:02 pm |
(By the way, if you click on “Impossibly Easy Pie” in my comment, you can see two examples.)
February 25, 2010 at 4:57 am |
I’ve polled several friends about what to call Nan’s fine recipe.
After some discussion, the consensus is we should label it “a Nanette”
Don