Frittatas

The culinary world is filled with more recipes for frittatas than one would ever need so why another one?  Because I just learned the secret formula on Kelli Foster’s Tips from Kitchn site.  She says the basic template for making any frittata is the following:

6 eggs + 1/4 cup cream + 1 cup cheese + 2 cups meat and/or veggies

Other than that, all you need to remember is the making a frittata is a two-part process: frying and baking.  Be sure you use a skillet which can go into the oven, too.  You don’t want to have your skillet handle melt on you.  And, please remember to use a glove when removing the skill from the oven.  (I frequently forget and burn my hand when I grab the handle!)

The combination of ingredients and cheeses is endless so go for it.  Keep in mind that leftover ingredients are perfect to use in this dish as they are already cooked.   

Serve hot or cold, for breakfast, lunch or dinner.  This is one of the best recipes to have in your arsenal when you want something quick, healthy and delicious.

Here’s my version adapted from a zucchini frittata I enjoyed made by my friend Bill Arp.

Ingredients:

1 Tablespoon each of olive oil and unsalted butter

6 large eggs

¼ cup heavy cream

Salt and pepper to taste

1 cup cooked, sliced zucchini ¼ inch thick (precooked)

1 cup cooked, sliced Yukon Gold potatoes, ¼ inch thick (precooked)

1 medium onion, diced and sautéed (pre-cooked)

1 cup grated Gruyère, Comté or Parmesan cheese (any hard cheese will do!)

2 Tablespoons julienned herbs (parsley, tarragon, mint, oregano or a mixture of several)

Cooking instructions:

1.    Preheat oven to 400 ⁰F

2.    In a 10-inch skillet, heat olive oil and butter. (Set aside)

3.    In a medium size bowl, use a fork to blend the eggs together.  Add cream, salt and pepper and thoroughly integrate.

4.    Put the skillet back on a medium flame and add all pre-cooked vegetables (or a combination of vegetables and ham or bacon.

5.    Sauté for 2-3 minutes to heat up the vegetables.

6.    Top with grated cheese and fresh herb and mix lightly.

7.    Immediately pour egg mixture into the pan and stir with rubber spatula. Cook for approximately 4-5 minutes over medium heat until the mixture has set on the bottom.

8.    Put skillet in a preheated oven and cook for approximately 4 to 5 minutes. Jiggle the pan midway to see how fast it is cooking and adjust your timing accordingly. It is ready when the top is lightly browned.

9.    Remove from the oven and allow to cool for 5 minutes before serving.

Makes: 6-8 servings

Wine Recommendations: Select a wine appropriate for the vegetables and meat  ingredients.  A universal pleaser would be a Sauvignon Blanc, the ideal choice for the cheese at least!