I have eggs for lunch or brunch about once a week. If I want to turn them into a full-scale dinner, I make a frittata – also known as a glorified omelette.
The one tool you need to make a frittata is a cast iron fry pan. Oh, and a stovetop, and an oven with a broiler. The ingredients are very flexible.
To make a 4-serving frittata, you’ll need:
- 8 eggs
- 1 cup or 4 oz (120 g) grated hard cheese
- Cooking oil
- 3 cups of vegetables – I like broccoli, zucchini, mushrooms and peppers; but you can also use up anything on hand such as cooked potatoes, carrots and cabbage. Vegetables can be sliced or diced.
- You can also add leftover cooked spaghetti to a frittata!
- To jazz it up for a special occasion, you can add any of: pesto, fire-roasted or sun-dried tomatoes or peppers, sliced olives, or salsa
Begin by heating some cooking oil in the cast iron frying pan on the stove top, at medium-high heat. Add any uncooked vegetables and cook them for about 8 minutes, until they’re tender-crisp. Then add any pre-cooked vegetables or pasta you are using, and heat through.
Next turn on the broiler, and while it’s heating up, whisk all the eggs in a bowl. Pour the eggs over the cooked vegetables in the frying pan, turn down the heat to medium-low, and cook for about 5 minutes until the bottom has lightly browned. The top layer will start to set. Sprinkle the cheese over the top, remove the pan from the stove top, and broil in the oven for 3-4 minutes until the cheese is bubbly and a little browned (like pizza) and the frittata is set.
It should look: halfway between an omelette and a quiche. (I find them easier than omelettes because you don’t have to flip or fold them).
Remove carefully from the oven using your thickest oven mitts. Cut into quarters and serve.
This is a pretty quick weekday meal, especially if you have any leftover veggies. Let me know if you try it!