A frittata is a wonderful way to take all of those almost-too-old veggies in your fridge and half-eaten bags of whatever in the back of the freezer, and end up with a fresh-tasting homemade meal. Here’s how:
- Preheat your oven on broil (500 degrees).
- Pick a skillet that matches how many eggs you wish to use. I usually use a 12″ for 4 eggs, a larger one works for 6 or more eggs. Sauté whatever vegetables and meats you wish to use in a little oil (you can skip the oil if you have a good non stick skillet). I love ham, potatoes, peppers, and onions. Sun dried tomatoes, broccoli, spinach all work wonderfully as well. Cook them until they are done.
- In a bowl, crack 4-12 eggs in a bowl and scramble them well. Add about one tablespoon of milk per 6 eggs. Season it with some salt and pepper, and add a little cheese if you wish.
- Pour the eggs over the meat and vegetables in the hot skillet. Let the eggs set for a moment, then begin to use a spatula to scrape from the outside of the skillet in, working your way around. Do not stir or scramble the eggs, you just want to keep the raw egg moving to the bottom of the skillet. Continue until it gets to the point where there is a mound of semi-cooked egg in the middle, and small pieces of cooked egg throughout the raw parts as well.
- Sprinkle more cheese on top, if you wish, then put the skillet under the broiler. Keep the skillet in the oven until the middle is set and the top begins to brown, about 5 minutes.
A well-done frittata fluffs up in the oven. The texture is firm, but light, and works as well for dinner as it does for brunch. Serve it with some fresh warm bread and a side salad or some fruit.