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Cast Iron Frittata
 

Chris Colucci
Contributor

Join date: Jan 2005
Posts: 6821

Lots of good ideas being tossed around here. There's a great little diner in town that really got me hooked on frittatas this past year or so. I just never realized they were so easy to put together at home.

I whipped this one up over the weekend with random stuff on hand - spinach, red onion, and fennel (diced bulb in the mix, garnished with the fronds before serving).

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Chris Colucci
Contributor

Join date: Jan 2005
Posts: 6821

Made a pan-full (cut into 8 slices) Saturday morning, and just finished the last of it earlier today.



And while we're talking about cast iron pans (good segue?), has anyone tried a cast iron grill pan like this:
http://www.walmart.com/...ill-Pan/5969630

I'm super-happy with my two basic cast iron pans, just wondering if the "grill version" would be useful as an occasional substitute to busting out the full outdoor grill.

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The Gunshow
Level

Join date: Oct 2009
Posts: 35

I have one a bit like this.. http://www.johnlewis.com/...09/Product.aspx

I really do love my griddle pan - as sad as it sounds but it does give me joy!





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HG Thrower
Level 5

Join date: Aug 2007
Posts: 1285

Chris Colucci wrote:


And while we're talking about cast iron pans (good segue?), has anyone tried a cast iron grill pan like this:
http://www.walmart.com/...ill-Pan/5969630

I'm super-happy with my two basic cast iron pans, just wondering if the "grill version" would be useful as an occasional substitute to busting out the full outdoor grill.

I've got one. They work pretty well in a pinch, like if its raining outside. Make sure you have good ventilation. If you want to get a good grill action out of it, you need to use high temps and it will get pretty smoky.

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Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17321

Chris Colucci wrote:
Made a pan-full (cut into 8 slices) Saturday morning, and just finished the last of it earlier today.



And while we're talking about cast iron pans (good segue?), has anyone tried a cast iron grill pan like this:
http://www.walmart.com/...ill-Pan/5969630

I'm super-happy with my two basic cast iron pans, just wondering if the "grill version" would be useful as an occasional substitute to busting out the full outdoor grill.



Great looking frit!

I have that exact pan, plus the Lodge square grill press to go with it. It's cool, but I don't use it often. Clean-up is a bitch given the grill ridges and the "no soap" rules of cast iron. High quality piece of hardware though.



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Arioch
Level 5

Join date: Apr 2004
Posts: 1135

Chris Shugart wrote:
Great looking frit!

I have that exact pan, plus the Lodge square grill press to go with it. It's cool, but I don't use it often. Clean-up is a bitch given the grill ridges and the "no soap" rules of cast iron. High quality piece of hardware though.


Get yourself a good scrub pad (brillo or the like). That makes it easier. Next, you kind of need to treat it like your grill, clean it while it is hot. You could even get a grill brush that you use only for the cast iron grill pan. Just get one with a short handle.

Also, for those that don't know, after you wash your pan, dry it in the oven on a low heat (about 180 F) if you can. That will help prevent any rust build up.

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Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17321

I joked once that "frittata" was Italian for "leftover user-upper." Bad joke, but these things really are useful for using up all the little tidbits you have leftover from other meals.

In this pic, a leftover special:

Leftovers from two salads (spinach and mixed greens)
Leftover garlic
Leftover frozen chopped onions
Leftover fat-free shredded cheese
Leftover mushrooms
Leftover basil

Cool thing is, I didn't really have much of these ingredients left for a full meal, but combine them with eggs, FF sour cream, etc. and you have an amazing couple of meals that people think came from a specific recipe.

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Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17321

Asparagus and ham version.

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zeik09
Level 1

Join date: Feb 2010
Posts: 52

i made one last night for the family. the kids totally loved it. plus a bonus, they learned a new word!

the goods:
7 eggs
fresh chopped spinach
1/2 can low sodium black beans
low-fat riccotta cheese
cheddar cheese
old bay seasoning
dried basil
half avocado (topping)

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Chased1k
Level 1

Join date: Oct 2010
Posts: 22

I made this one this morning, and it was absolutely amazing with a dash of chulula on top. I've got breakfast for a couple days too.

I switched out the sour cream for greek yogurt like in the little qui.... Bioavailable meat cups, and it worked like a charm.

Thanks for the recipe

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SteelyD
Level 4

Join date: Jun 2007
Posts: 12073

Chris Shugart wrote:
I joked once that "frittata" was Italian for "leftover user-upper." Bad joke, but these things really are useful for using up all the little tidbits you have leftover from other meals.


It's actually Italian for "Easter Breakfast That Is So Calorically Dense It Has It's Own Gravity".

Traditional Easter breakfast I eat year 'round. My mom throws every meat you can imagine in there plus onions, asparagus. Some times shellfish (like paella without rice).

Excellent stuff here, Mr. Shugart.

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Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17321

SteelyD wrote:
Chris Shugart wrote:
I joked once that "frittata" was Italian for "leftover user-upper." Bad joke, but these things really are useful for using up all the little tidbits you have leftover from other meals.


It's actually Italian for "Easter Breakfast That Is So Calorically Dense It Has It's Own Gravity".

Traditional Easter breakfast I eat year 'round. My mom throws every meat you can imagine in there plus onions, asparagus. Some times shellfish (like paella without rice).

Excellent stuff here, Mr. Shugart.


Shellfish? I'll have to try that. Thanks! (Or thanks to your mom!)

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SteelyD
Level 4

Join date: Jun 2007
Posts: 12073

Chris Shugart wrote:
SteelyD wrote:
Chris Shugart wrote:
I joked once that "frittata" was Italian for "leftover user-upper." Bad joke, but these things really are useful for using up all the little tidbits you have leftover from other meals.


It's actually Italian for "Easter Breakfast That Is So Calorically Dense It Has It's Own Gravity".

Traditional Easter breakfast I eat year 'round. My mom throws every meat you can imagine in there plus onions, asparagus. Some times shellfish (like paella without rice).

Excellent stuff here, Mr. Shugart.


Shellfish? I'll have to try that. Thanks! (Or thanks to your mom!)


Totally!
http://tnation.T-Nation.com/...geNo=25#3927533

At my mom's house, "No Thank You" means food on the plate. "Just a little" means a heapig plate. "Yes, Please" means you're now bulking ;)

I really enjoy your food threads.

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Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17321

That looks great!

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