A frittata is like an open-faced omelet, with a lot less fuss, and is usually served for dinner or lunch. Its great with almost any combination of vegetables and some cheese, so you can clean out the fridge and everyone will think they are getting a special meal. Everybody wins.
There are several ways to cook a frittata. I usually start it on the stove and finish it under the broiler, which is the easiest way. If you don’t have a skillet that can go under the broiler – I use my trusty cast iron skillet – then you can finish it in the oven or flip the frittata and cook it all on the stove. A 10-inch skillet is the right size for 6-8 eggs.
So, heat some olive oil and butter in your skillet, about 2 tsp of oil and a pat of butter. Add any uncooked vegetables, like onions (any variety), peppers, zucchini, tomatoes, asparagus, or spinach. Carrots and celery don’t work very well, but just about anything else is good. Season the veggies with salt, pepper and whatever else you like.
Once the water is out of the veggies and they are tender, throw any pre-cooked veggies you want to add into the skillet to warm up. Then beat some eggs in a bowl, and add a little salt and pepper. I usually use 6-8 eggs for dinner (me and my hungry husband) and we have some leftovers.
Chop, crumble or grate some cheese, whatever you have, and add it in with the eggs. Parmesan, feta, and cheddar are all tasty, and there really isn’t a bad cheese for this. Then add the eggs to the pan, swirl it around a little so the eggs go all through the veggies, and cook until the sides are set. If you forget to add the cheese, just add it to the pan after the eggs. Its all good.
Then pop it under the broiler, or in the oven at about 375, and cook until the top is puffy and a little brown. Slice it like a pie and serve it with a salad on the side. You can top it with some marinara sauce or salsa, and that is absolutely delicious too.
Leftovers are great cold, room temperature or warmed and even make a great sandwich filling for a picnic.