{"id":5925,"date":"2015-10-18T21:18:38","date_gmt":"2015-10-19T01:18:38","guid":{"rendered":"http:\/\/www.lisaschnellinger.com\/pennies\/?p=5925"},"modified":"2019-05-15T13:48:36","modified_gmt":"2019-05-15T17:48:36","slug":"german-frittata","status":"publish","type":"post","link":"https:\/\/www.lisaschnellinger.com\/pennies\/?p=5925","title":{"rendered":"German frittata"},"content":{"rendered":"

I’ve got\u00a0four hungry people to feed this morning\u00a0and no omelette pan. What to\u00a0do?<\/p>\n

If you’re Germanic like me, you make a frittata.<\/p>\n

It’s perfect for a group breakfast on a weekend trip because you can keep them all busy doing the prep work of chopping, grating and mixing. I love having guests for this reason.<\/p>\n

Which is why my sisters call me “the gestapo chef” and why I am calling this a “German frittata”.<\/p>\n

Frittata also is a way you can use up the leftovers from the previous days. That’s what makes this an improvisational dish.<\/p>\n

My Dad never made frittata, but he would have approved. He loved to glob together compatible leftovers into one big dish.<\/p>\n

The only required ingredient in a frittata is eggs. The rest is digging around in the frig.<\/p>\n

Here’s the basic recipe for four people:<\/p>\n

Preheat the oven to 350 F.<\/p>\n

Take a dozen eggs and break them into a bowl, add salt and pepper, and whisk them together.<\/p>\n

Stir into the eggs a heaping tablespoon of chopped, fresh Italian herbs, whatever you have that is the freshest – thyme, basil, oregano, parsley, any of that. If they’re dried, just use a teaspoon. Throw some garlic in, if you like that.<\/p>\n

Grease a square cast-iron skillet. Cook any\u00a0“wet” ingredientsfor a few minutes over medium heat: onions, squash, tomato chunks, or mushrooms, just enough to get the water out.<\/p>\n

Turn off the heat.<\/p>\n

Scatter\u00a0in\u00a0other, dry leftovers: meat chunks, cooked potatoes, beans, whatever you’ve\u00a0got.<\/p>\n

Pour the eggs over this.\u00a0Plop some dairy in little dollops on top, about half a cup of cheese chunks, sour cream or yogurt. Option: if you’d rather use cream or half and half, mix it into the eggs before you pour those into the pan.<\/p>\n

Sprinkle with grated cheese.<\/p>\n

Bake for about 30 minutes. It should be custardy, not spongy. It probably won’t be brown on top, but that’s OK, you don’t want to overcook it.<\/p>\n

Serve immediately because it will keep cooking in that cast-iron pan.<\/p>\n

Here’s more hints on\u00a0cooking a perfect frittata<\/a>.<\/p>\n

Day 104 is a\u00a01993-D penny, for the 50th anniversary of the year that Italy declared war on Germany.<\/p>\n

\"Day<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve got\u00a0four hungry people to feed this morning\u00a0and no omelette pan. What to\u00a0do? If you’re Germanic like me, you make a frittata. It’s perfect for a group breakfast on a weekend trip because you can keep them all busy doing the prep work of chopping, grating and mixing. I love having guests for this reason. … read more German frittata<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":5946,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[316],"tags":[46,220,378,8,381,34,250,249,379,380],"class_list":["post-5925","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-improvisation","tag-46","tag-booger-hollow","tag-cooking","tag-dad","tag-eggs","tag-food","tag-germany","tag-italy","tag-leftovers","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=\/wp\/v2\/posts\/5925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5925"}],"version-history":[{"count":7,"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=\/wp\/v2\/posts\/5925\/revisions"}],"predecessor-version":[{"id":5952,"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=\/wp\/v2\/posts\/5925\/revisions\/5952"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=\/wp\/v2\/media\/5946"}],"wp:attachment":[{"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lisaschnellinger.com\/pennies\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}