Chef Manning’s Flexible Frittata

Flexible Frittata
Chef Chris Manning says a frittata is a natural for New Year's Day when you might need to eat something of substance after a night of partying. There's a lot of flexibility with this dish. About the only constants are the eggs and potatoes. Below is more of a guideline than a recipe. Feel free to mix and match with whatever ingredients you have on hand.
  1. - 2 tablespoons olive oil
  2. - Diced onions
  3. - Diced bell peppers
  4. - Sliced Mushrooms
  5. - Sausage (or ham, bacon, pepperoni)
  6. - Potatoes, cook and diced
  7. - 3 eggs, beaten
  8. - Shredded cheese (the chef uses blue cheese and Asiago)
  1. Sauté onions, peppers and mushrooms in olive oil in a non-stick pan for a minute or two, then add potatoes and whatever meat you decide to use. When onions begin to wilt, add eggs.
  2. Tilt pan and lift edges of mixture as eggs begin to set to allow uncooked portions to run underneath. When eggs are set, sprinkle with cheese.
  3. Flip upside-down on plate to serve.
  1. Pair with Coyote Moon Vineyard's Marquette.

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