It’s been a while since I’ve done a food post, and since I recently revived this recipe and put it back into my rotation, I thought I’d share it with the rest of the class.
Here’s my recipe. Except I’m not sure it could be called a “recipe,” exactly. It’s more of a broad concept.
What you’ll need:
Stuff that you’d like to have in a frittata. (I told you this was versatile.) Peppers, onions, olives, sausage, asparagus, tomatoes, mushrooms, ham, spinach, peas, corn… pretty much any sort of vegetable, or any sort of meat. I’ve made frittatas with potatoes (more on that in a moment); and while I haven’t yet made this myself, I’ve heard tell of frittatas being made with day-old cooked pasta.
An ovenproof skillet. A non-stick one is ideal — if you have something like a good Calphalon pan that can be put in the oven, that’s what you want — but any skillet that can be put in the oven will do. Cast iron is classic, but in my experience it’s hard to get a frittata cleanly out of a cast iron pan. Pretty much any size is fine: you can make little frittatas, or big ones.
Oil or butter.
Salt and pepper.
How to make it:
Heat your oven to 375 Fahrenheit.
Take the eggs out of the fridge and let them come to room temperature. (You never, ever, ever want to cook cold eggs if you can possibly help it. Cooking cold eggs makes them rubbery.) For a little pan, like a 7″, four eggs will probably be enough; for a 10″ pan, I use six; for a bigger pan, eight or ten.
Put oil or butter in your skillet, and heat it up. (Less if you’re using a non-stick pan; more if you’re not.)
“How much stuff?” I hear you cry. You want enough stuff that the skillet will be full to about halfway up… but not so much that it’s packed solid. When you pour the eggs in, you want a fair amount of the egg to filter down around the veggies and whatnot to the bottom of the pan.
Cook on the stovetop at medium low until the bottom is set but the top is still runny. The time will vary depending on how big a frittata you’re making, but it should only be a few minutes. (About 5 minutes for a 7″ pan; a bit more for a bigger one.)
When the bottom is set but the top is still runny, put it in the oven at 375 Fahrenheit, and cook until it’s completely set. Again, the time will vary depending on how big a frittata you’re making, but it should only be a few minutes. Just keep an eye on it. (About 3-4 minutes for a 7″ pan; a bit more for a bigger one. I told you this was quick.)
If you want the top browned, stick it in the broiler for a minute. If you like cheese, grate it on the top at the broiler stage.
Have fun! And if you make any interesting or unusual or especially tasty versions of this, let me know, as I’m always looking for ideas.