Frittat It – A Life Hack/Recipe/Manifesto

A series of tweets this week about my newfound love of frittatas:

The truth is, frittatas are a perfect and easy food post-WLS. Once you can tolerate eggs, of course (and for some poor souls that takes a while…possibly never). A frittata has everything you need, you can prepare them in advance and freeze/refrigerate them so they’re ready when you need them. I can only manage about a one-egg portion of frittata per meal. Which means if I cook a whole dozen eggs, I can get anywhere up to 12 portions of food out of a batch. In my case, I make some smaller, “Catherine-size” portions and some larger, “Danz-size” portions, and they all go into the freezer.

I’m lucky, in that, I kept my diet relatively simple for the first two months, and now at 4 months out am finding most foods acceptable, as long as they are moist and prepared well. Frittatas are downright custard-like in texture when they first come out of the oven, and stand up to reheating better than I would have expected.

I meant to take a pic of my most recent frittation, but I forgot. Here instead is an illustration (frittillustration?) of the Frittata Process:


Here’s my recipe, if you’re interested:

8 to 12 eggs

1/2 to 3/4 cup dairy (I recommend full fat milk or even light table cream)

1/2 cup of cooked veggies and seasoning of your choosing

Cheese (probably)

  1. PREHEAT oven to 425.
  2. BEAT eggs with dairy, add salt and pepper, other herbs to taste. Then pour into a pan of your choosing (cast iron or pie plate works, I personally use a glass casserole with a layer of foil down for easy portioning).
  3. Add in your choice of ingredients
    • Roasted vegetables (your choice but be sure to roast the shit out of them so they bring out those lovely carmelized flavors) – I like leeks, onions, broccoli, brussels sprouts.
    • Fresh vegetables – Spinach, chives and other greens that will cook w/o adding moisture (ie if you want tomatoes be sure to roast them a bit first or pat dry with a paper towel)
    • Protein of choice – could be leftovers, cured meats, whatever cheese(s) you have available
  4. Pop your frittata(s) in the oven. At 15 minutes, check on the frittata. Shake the frittata – if there’s a slight jiggle, you can take it out of the stove or turn off the heat – it will continue to cook and set even after taken out of the stove. If it is really wobbly still, add another 5 minutes on your timer and check in 2-3 minute increments thereafter. Cook time depends entirely on your oven’s heat distribution and the thickness of your frittata. If the top is browning too rapidly, add a layer of foil on top.
  5. Let the frittata cool for at least 5 minutes before eating. Once frittata is cool to the touch, remove from pan and portion out as desired. Wrap in airtight packaging and freeze or refrigerate to your liking. I like to use Press N Seal around each piece to keep the air out, then I put all the wrapped portions in one large freezer bag, keeping a few aside in the fridge for the next day or two. The rest in the large freezer bag go in the freezer. If I make 2 or more frittatas I give each flavor its own labeled freezer bag.
  6. Reheating: I grab a frozen frittata portion, toss it in my lunch sack, and put it in the fridge to defrost at work. When I’m ready to eat it, I will heat it up in the microwave (covered) for 30 second increments until it’s hot throughout. I usually heat one up with a small portion of frozen veggies as the moisture along with the covering helps keep the egg from drying out/going rubbery.
  7. Enjoy your frittata and don’t forget to tweet me a photo to @McCormCorp to tell me “I Frittated It”

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