Hakuna Frittata

What a wonderful phrase! Apologies if I get the Lion King song stuck in your head. Although I'm only going to be kind of sorry because it's stuck in mine too ;)

Aside from being cutesy, there is a reason for the name of my frittata recipe. As the song goes, "it means no worries," and this simple egg dish is guaranteed worry-free. The only potential offense I can think of is not cooking it long enough. Spots of raw egg are pretty easy to identify, so you can just pop the dish back in the microwave a bit longer. Regarding eggs, I'm of the opinion that more done is always better than less.

Another easy thing about this frittata is that there is room to be creative. While this particular recipe has a pizza-inspired flavor profile, we've also had success with a bacon/spinach/cheddar combo. Have fun with it! See what you can come up with.

Ingredients

• 12 eggs

• generous splash of water or milk

Note: I find that scrambled eggs made with water are lighter and airier, whereas eggs cooked with milk are creamier. Personal preference.

• 2-3 slices of bread, torn into small chunks

• 1 C. chopped tomatoes

• 1/2 C. onion, diced, sauteed in butter until translucent

• 1/4 C. pepper, diced

• 1/4 C. mushrooms, diced

• 1/2 tsp. oregano

• 1 tsp. basil

Note: If the herbs are fresh, you can use larger measures. Dried herbs pack more punch, so less is needed.

• pinch salt

• generous dash of black pepper

• shredded mozzarella

Directions

1. Whisk the eggs and water or milk in a microwave safe bowl or serving dish.

2. Toss in everything else (except the cheese) and stir gently until the bread chunks are semi-saturated and all the ingredients are evenly distributed.

3. Cook in the microwave for 1-2 minute increments, stirring regularly. Egg around the outside of the dish will cook first. Scrape the sides and pull the cooked egg toward the center of the mixture, to ensure even cooking.

4. Continue cooking and stirring and checking until all of the egg is nearly set. Sprinkle the shredded mozzarella on top and heat for 1-2 more minutes to melt the cheese.

5. Scoop servings onto plates and garnish with chives. This dish is a "wonderful mess," as I like to call it. It's perfect for an informal weekday supper or breakfast on a busy weekend.

'Til next time,

Eva