This is a “tuck in your back pocket” recipe for that day when you have run around like a chicken with your head cut off, you rush in at the 5:00 witching hour, and open the fridge to find a frozen pizza and a carton of eggs. Your mouth curls up in a smile and you think…umm, I think I will make a Frittata for dinner tonight! Now, the beauty of this recipe is that you can add everything but the kitchen sink. But all you really need is eggs and a little salt and pepper. Depending on your mood and what you have in the refrigerator, you can take your taste buds to Italy, Greece, Mexico…the Fritatta canvas is endless with possibilities!
Let’s start with the basics:
- You will need a cast-iron skillet, or an All-Clad stainless steel frying pan, or for larger crowds, I’ll break out my Le Creuset braiser.
- 10-12 eggs
- Salt and Pepper
- Olive oil
- 1/2 a diced onion
- 1/2 a diced Idaho potato
- 1 1/2 cups of chopped vegetables of your choosing: spinach, zucinni, arugula, broccoli, red, yellow, or green peppers, sweet potato, tomatoes, bok choy, scallions, tomatoes, mushrooms, olives, basil. Personally, I like a mixture of 5-6 different vegetables because it gives the Fritatta color, flavor, and greater nutritional benefits.
- 1/2 cup of roughly chopped Parmesan, or feta, or Pecorino (or shredded Cheddar if it will get your kids to eat it!)
First, coat the pan with olive oil and then add the onion and potatoes over medium heat, stirring regularly so they do not burn. Allow them to get soft. Next, add in your vegetables, and a pinch or two of salt and pepper. Continue stirring. In a separate bowl, crack the eggs and whisk together with salt and pepper. Pour the egg mixture over the vegetables. With a large spoon or spatula, circle around the edges of the pan, gently pushing the egg mixture away from the edge, so the remaining runny eggs runs into the empty spaces. I would go around the circle of the pan around 6-8 times until the mixture is more cooked than runny. Then, transfer skillet to a pre-heated oven of 350 degrees. Allow the Frittata to finish cooking for 10-15 minutes.
Voila! Let it cool and then slice it like a quiche! Plate it with green beans, or a small green salad, chopped up fruit with a little mint, and you have a meal you can be proud of!
Greek Frittata: Olives, tomatoes, potatoes, onions, oregano, spinach, basil, and feta cheese
Mexican Frittata: Black beans, tomatoes, red onion, cilantro, peppers, shredded Monterey Jack cheese, lime, and garnish with salsa, chopped avocado, and sour cream
Kid-Friendly Frittata on a Saturday morning: Shredded cheese and bacon
Italian Frittata: Arugula, diced fresh tomatoes, olives, basil, mini mozzarella balls