Spreading the love one person at a time

Frittata: Tomatoe, Ham and Fontina Cheese. August 1, 2013

Filed under: Breakfast,Fritatta — mwelker42 @ 12:36 pm
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tomatoe ham done

My love affair with Frittatas  continues.  This one comes with a warning. It is one of the trickiest Frittatas that I have made. The tomatoes can add a lot of extra moisture, making it a mess.  If you have issues getting the frittata flipped just get it back into the pan and cook one side. You will be surprised at how well it will reform and hold together. When I cooked this one at my daughter’s, I tried to make it in a pan that was not non-stick. DO NOT try that. The frittata sticks to the pan and does not flip, it falls apart and looks more like scrambled eggs until you put it back in the pan.


  • 12 eggs – (Yep that’s a lot of eggs)
  • 1 cup parmesan cheese, grated
  • 5 to 8 oz Fontina cheese, cut in to 1/2 inch cubes.   ( For me more cheese is better.)
  • 1 to 2 Tbsp. butter  (You can use any cooking oil you want but I find butter works best with onions.)
  • 1  medium sweet onion, sliced
  • 5 oz of ham, diced (Or a packet of your favorite ham slices, diced.)
  • 1 to 2 medium tomatoes, sliced into about 1/2″  thick slices
  • 1 1/2 Tbsp. fresh basil, thinly sliced.
  • Salt and Pepper to taste



Cut the onion and tomatoes. Warm the butter in one side of your frittata pans. (or a good 7-9″ non-stick fry pan) Sauté the onions and tomatoes, over medium heat, until the onions are clear and almost all of the water has been evaporated from the cooking tomatoes. At this point you can remove the skins from the tomatoes pretty easily. While the tomatoes and onions are cooking, place the eggs in a medium bowl and mix them together. Add the parmesan and fontina cheeses and stir well. Add salt and pepper to taste.

When the onions and tomatoessauteed look like the picture to the left you are ready to add the egg and cheese mixture. Stir the egg and cheese mixture into the tomatoes and onions. Stir the complete mixture every minute or so until it gets thick and most of the moisture is gone from the top, about 10 minutes. Smooth the top of the frittata and let it cook for 5 minutes to brown the bottom.  If you have not cooked out enough of the water from the tomatoes you will see a lot of water coming up around the edges of the egg mixture. If you try to cook off all of this water you will burn the frittata to the bottom of the pan. You can remove some of this water with paper towels.

Place the other frittata pan over the first pan and flip the frittata. If you do not have frittata pans you can use a cutting board or plate that is larger than your pan to flip the frittata onto, then slide it back into the same pan with the brown side up. Let the frittata cook for another 5-10 minutes  depending on how brown you want it. After 6 minutes I use a spatula and peek at the bottom side of the frittata to get the amount of brown you want on the eggs.  Flip the finished frittata into a 9 inch pie plate or whatever you want to serve it on. A cutting board will work in a pinch.

What do you think?  Do you have a favorite frittata?


Machacado Frittatas June 18, 2013

Filed under: Breakfast,Fritatta — mwelker42 @ 8:43 pm
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Carne Seca Fritatta

One of the first foods that are considered “legal” to eat on SCD is eggs. You get real good at cooking eggs.  If you have read my blog LovingSCD than you know I like eggs, I have a few frittata recipes on the blog that I have experimented with and really enjoyed.

It really helps to have a frittata pan but if you do not have one then you can still make this frittata by placing a large dinner plate over a large skillet and flipping the frittata when it is half done onto the plate then slide the frittata back into the pan to cook the other side.

Frittatas can be an art form to make them come out pretty. Don’t worry if it breaks up on the first flip. Just squish it back together in the pan while it is cooking on the other side. Let it cook some more and then flip it over onto the serving plate. Even if the frittata breaks up again it will still taste great.

This Machacado Frittata uses Carne Seca or Mexican Dried Beef. Carne Seca is dried beef and salt.  I usually find it at my local Mexican grocery store but you can also find it online here. http://loscorrales.net/products.htm

Raw Ingredients

Raw Ingredients


  • 1 tbsp coconut oil or butter.
  • 1 medium sweet onion, chopped
  • 1 large or 2 medium tomatoes to taste, chopped
  • 2 garlic cloves, minced
  • 1 Serrano pepper, ribs removed, seeded, chopped
  • 2 oz Carne Seca “Machacado”
  • ½ tsp Chili powder
  • 10 eggs
  • 8 oz cheddar cheese grated ( I use a good sharp cheese)
  • Salt and Pepper to taste
Whisk Eggs

Whisk Eggs

Crack the eggs in a bowl and mix them together, add salt and pepper to taste. Stir in the grated cheese and set aside.

Ingredients chopped up

Ingredients chopped up

Place the oil in the larger side of a frittata pan set. When the oil gets hot place the onions in the pan to cook. Let them cook until translucent about 5 minutes.

Onions Ready!

Onions Ready!

Add the tomatoes, serrano pepper, garlic, and chili powder then cook for an additional 2 minutes. Add the Machacado and cook for 2 more minutes.  Add the egg and cheese mixture. Stir the entire mixture. Stir the mixture about every 30 seconds or so for about 10 minutes. The mixture will look firm and have a little moisture on the edges. Smooth out the top and let it sit for 5 minutes to cook the bottom.

Ready to Flip!

Ready to Flip!

Check periodically to see if the bottom is a light brown with your spatula, you will begin to smell the cheese cooking.  Flip the frittata and let cook for an additional 5 minutes until the bottom is golden brown.   Serve warm or it can be reheated for a few days. Servings 6-8.


Ready to Serve

Ready to Serve


Greek Frittata July 29, 2012

Filed under: Fritatta — mwelker42 @ 8:21 pm
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Frittata’s are a wonderful way to cook eggs that you can have for breakfast or lunches during the week. I have several variations on Frittata’s that I have made SCD friendly. There are several good frittata recipes on the Williams Sonoma site. The trick to frittata’s is being able to flip the eggs and knowing when to flip them. I use to do it with 2 omelet pans that would fit over each other and use oven mitts.  My fantastic daughter bought me a frittata pan set from Calphalon . They are not cheap but they make frittata’s very easy and are worth it if you make frittata’s fairly often. You can even use the two pans as good quality separate omelet pans.

We found this week’s recipe in Central Market, (Upscale HEB).

Greek Frittata

  • 10 eggs
  • 2 tbsp. Lite Coconut Milk. ( I buy mine at Amazon in bulk , Natural Value Coconut Milk Lite)
  • 3 0z Cotija Cheese. ( This is a Mexican cheese that crumbles like feta.)
  • 2 0z tomatoes. ( I leave these out)
  • 2 green onions.
  • 1/2 sweet onion
  • 1/2 red bell pepper seeded and chopped. ( I grill mine when I have the time)
  • 1-2 tbsp. fresh basil chopped. depends on how much you like Basil
  • salt and pepper to taste
  • 2 TBSP butter
  • 1/4 cup Kalamta olives  chopped
  • 1 1/2 TBSP Parmesan cheese

Place  1tbsp butter into the larger pan and sauté the onions until almost transparent. If you have not roasted the red pepper add that in now also. Cook about 3-5 minutes add olives and cook 2 minutes more.

In a medium bowl mix coconut milk and eggs. Stir in Basil, salt, pepper, and add all the grated cheeses.

When the onions, peppers and olives are done ad the egg mixture.

Use a good quality rubber spatula ( One that wont melt) and about every 2 minutes stir the eggs from the side and bottom of the pan into the more runny portion of the eggs.  Do this until the egg mixture is less runny and the eggs look about done but still a little runny on top. ( total time about 10 minutes). Flip the frittata into the other pan. The top should be slightly brown. Leave it in the bottom pan on the range for 5-6 minutes. Turn them back over into the first pan to check if the eggs are done. If they are not lightly brown, flip them back into the smaller pan and cook a few minutes more.

This is not an exact science but more of a feel and how you like your frittatas to look. I like mine a nice brown. See picture.  ( I will add more pictures during cooking the next time I make a frittata.) Happy eating.