Frittata

PREP TIME: 5 MINS

COOK TIME: 30 MINS

SERVES: 4-6

This versatile recipe can be used for a quick weeknight meal or fancied up for company with a side salad for brunch. The key is ratio: vegetables, meat and cheese with some aromatics and herbs. The grocery store antipasto bar is your friend! Choose your favorite toppings as frittata fillers. Serve with a side of crusty bread and/or salad.

INGREDIENTS

8 large eggs
1/2 c whole milk
2 tsp all-purpose flour (so frittata rises)
1 tsp Kosher salt

1 c favorite vegetables, chopped
1/2 c favorite meat, cooked & chopped
1/2 c favorite cheese, shredded
1/4 c total aromatics minced (onion, shallots or garlic)
1/4 c fresh herbs, use chives, basil and/or parsley (use half for cooking, save half for garnish)
2 tbsp of extra virgin olive oil or cooking spray

INSTRUCTIONS

Pre-heat oven to 350 degrees place rack in the middle/bottom. In a bowl, lightly whisk the eggs with your choice of dairy, flour (don’t worry if clumps), and salt (half the salt if using salty meats).
Low and slow. Take your sauté pan and pour 1 tbsp of extra virgin olive oil on medium/low and cook your aromatics until glistening, about 5 minutes. (This technique is called sweating).
In a separate bowl, add your eggs aand “fold” gently combining w add your vegetables, meat, cheese aromatics & fresh herbs into egg mixture folding gently (allow cooked ingredients to cool before adding)
Don’t want it to burn otherwise presentation will not be beautiful.
Using the same saute pan, add another 1 tbsp and all sides of the pan are well coated with oil. The important part of this is htat the sides of the pan are coated so the frittta slips out easity. of EVOO or use cooking spray on low.
Add egg mixture, spreading evenly, and turn cooking gas to low. Covering the eggs at this point will help it to evenly set and cook a little bit faster. cover. Cook until eggs are set about 1 inch in from sides of pan, about 8 minutes. Transfer to oven, uncover pan, and finish frittata in oven until the top is puffed and set, about 10 to 15 minutes (depends on frittata thickness)
Remove from oven, run rubber spatula around sides to loosen, and slide onto cutting board
Let Frittata sit for 10 minutes before cutting and serving, or let cool completely to room temperature. Serve with light green salad and chilled white wine!

A FINAL NOTE

You can use whatever you like from the antipasto bar but my advice is to limit it to three. A couple of my favorite combinations are:

Shitake mushroom, prosciutto, fontina cheese with a chive garnish or green olives, roasted tomatoes in olive oil and artichoke hearts with a goat cheese garnish.

Serve the frittata with a simple salad: mixed greens and fresh herbs like basil tossed with good extra virgin olive oil and splash of champagne vinegar and some Kosher salt.

Crusty whole grain bread is another great accompaniment for frittatas. Toast the bread lightly and drizzle with olive oil and Kosher salt. Top with my tomato jam if you want to elevate the flavor and presentation.

This also pairs well with a sauvignon blanc.

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