"Echo" > wrote in message
. ..
> "Felice Friese" > wrote in message
> . ..
>> Most of the recipes I have call for cooking frittata on the stove top and
>> then perhaps giving it a quick broil. I'm looking for one I can do
>> entirely in the oven.
>
> I've used this basic recipe for at least 10 years. Basically, it's sautee
> your veggies and meat, then add eggs. Remove from heat and pop in 350
> degree oven for about 25 minutes.
>
> Okay, that's not entirely in the oven, so I dunno if it will meet your
> needs or not. I guess if your veggies and meat are already cooked, you
> could just mix the stuff up, dump it in a skillet, and stick it in the
> oven for 25-30 minutes. I usually like to sautee onions and mushrooms and
> garlic to add to the frittata anyway, though.
>
> Here's the specific recipe. (From a 1997 issue of Glamour, as embarrassing
> as that is to admit. LOL!)
>
> This recipe happens to be for ham and cheese frittata, but I usually just
> use whatever I have left over in the fridge.
>
> 1 1/2 Tbsp extra virgin olive oil
> 1 C chopped scallions
> 6 large eggs
> 1/4 tsp salt
> 3 oz grated fontina or whatever cheese
> 3 oz cooked ham, stripped or cubed

From Glamour? Sounds good to me and I'm sure it will look gorgeous.! A bit
of a saute ahead of the oven time is not a problem; I just didn't want to be
hovering over a stove-top frittata while the others are sipping Bloody
Marys. Thanks.

Felice