A Fritatta is a wonderful egg dish! So simple to prepare and cook that it has become our favorite breakfast. Fritattas differ from omelets because instead of being stuffed with a filling, the ingredients are incorporated into the eggy goodness. First cooked in a cast iron skillet on the stove then popped under the broiler for a minute or two, breakfast will be ready in a snap! I can and do make Fritattas out of just about any leftover bits and pieces of vegetables and meats in my fridge. I may not have enough of any one item to be a serving, but when added to the Fritatta, all these bits become a delicious meal! Today’s recipe came about because I had one lonely ear of roasted corn in my refrigerator and I didn’t have the heart to throw it out. This dish came out so scrumptious, that I knew I had to share it with you all. I used a jarred roasted red pepper, but if you do not have one, simply leave it out or add some canned green chilies or maybe a bit of diced bell pepper. That’s the joy of Fritatta, you can switch out anything in the recipe for what you have on hand!
Here’s what we’ll need today.