Frittata… It sounds so alien, so elegant, so scary and difficult! But if you think of it as what it really is, you’ll quickly learn to embrace the wonder that is a frittata. you’ll find yourself eating them far too often. You may make your family sick of them in a hurry, but you’ll never look back.
While the word Frittata may conjure some air of elegance and difficulty, it’s really just an Italian version of the omelet. The basic ingredients are eggs, milk and perhaps a little cheese, and while I’ve seen some versions that looked very difficult to produce, for the most part the frittata is far easier to construct than a french omelet will ever be. If possible, they taste better, too.
The only tool you really need for a perfect frittata is an oven-safe pan or dish that you can get screaming hot with nothing in it but a bit of oil. The real secret is to start with a hot pan and a hot oven. The rest of the work is done by the liquid and the eggs. Basically all you as the cook have to do is stir a few ingredients and then peek at the oven every once-in-a-while. In about 20 minutes, you’re done. (Note: larger frittata’s have longer cooking times. That’s where the jiggle-test comes in as described in the recipe.)
The frittata is the perfect vehicle for any leftovers you might have on hand. it gladly accepts meat, pasta, cheese, sausage, cooked greens of any type, vegetables or just about anything else you feel like tossing at it. One of my personal favorites is simply made with broccoli and some shredded cheddar and occasionally some leftover ham. The fact that they are good and good for you is a bonus, especially considering the versatility of the dish.
Make them for dinner, make them for brunch, eat them for breakfast, my goodness they’re fun. I would eat them in a train. I would eat them in a plane. I think I’ll make up one in green. Or do you think that would cause a scene? *ahem!* OK, enough with that.
Enjoy the recipe, folks.
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