Frittata

Pleased With My Frittata: Reprise

I’m pleased with my frittata
For after all
It’s not a piñata

It’s full of vegetable things
Not least
Is the paprika for zing

An omelette is easier
But so what?
This thing is much cheesier

Once from oven removed
It is so hot
And also Artler-approved

Following on Friday's Frittata fracas, I made another frittata today. The recipe was basically the same as my last one except this time I:

1. Dropped the chili and used about 1/2 teaspoon of Hungarian paprika.
2. Added 1 slice of good sandwich ham to mix.
3. Added 3 thin slices of Italian hard salami.
4. Added 3 baby potatoes to mix. One white, one red and one blue.
5. Added 1/2 large yellow onion.

As with my first frittata, I diced 1/2 a large tomato and one 6 inch sausage. I also diced 1 slice medium cheddar and two slices Swiss cheese into 1/4 inch pieces.

I had to experiement with the potatoes as Brad had taken the leap before me. Luckily, my wife had cooked some baby potatoes earlier this week to go with a pot roast.

I diced onion, ham, salami and potatoes into 1/4-1/3 inch pieces.
I then saute'd the onion for a few minutes and then added tomatoes and salami. I stirred in about 1/2 of the paprika while cooking. Once cooked I put mixture into bowl and then added about 1/2 of the sausage and all the ham and stirred well to insure everything was thoroughly mixed. I then left to cool.

I beat the 8 eggs and added salt, pepper and the balance of paprika. Then added three good dashes of Worcestershire sauce. I stirred in the balance sausage and cheese. I then stirred in cooled onions/tomato/salami mix.

This time, I took Artler's advice and poured the mixture into a heated container on the stove, but turned off the heat once I had poured/scrapped everything into the container. I then stirred up the mixture a little bit (without touching the bottom) in order to insure the ingredients were well spread.

I then put the container into a preheated oven at 350 degrees and let cook for twenty minutes. Since I had put more into this frittata than last time, had not overcooked it on the stove and had drained less fluid from my saute'd onions/tomatoes/etc, the frittata was not yet done. I had to cook it for between 30-35 minutes to achieve success.

Here is what it looked like immediately out of the over.  It is a lighter brown than last time.

Dear lady, I am humbled by your praise, 

To your health, a glass I'll raise. 

Your encouragement proves I ought'ta

Keep searching for the perfect frittata.

If I were still in Junior High, I might note the perils of slicing your 6 inch sausage. But we have mostly moved beyond those grades. And I certainly expect no poem about the subject. That would be indelicate.

I think your frittata is a success.



One does what one must in order to obtain the cooperation of the ingredients.

The Worcesterschestershirester sauce is an interesting inclusion. I might try that. Your photo presentation is complete and much better than even the professional sites usually offer.

I love it. A cartoon now outlawed in 49 states. I don’t remember ever seeing that particular one. It’s an old one from 1936. There’s a certain old-style bizarreness about it. I love when all the animals were gathering around to watch the fight.

I wonder if they ever found a cure for Olive’s anorexia. What I didn’t know was:



I don’t remember Thimble Theatre


[Original]. Here’s another one. Another.

That's not far from what was actually portrayed in the Popeye video.