At a time when many of us are in make-do mode as far as cooking, my new best friend in the kitchen is an open-faced omelet, better known as the frittata. Aside from the obligatory eggs and veggies, all you need to build one is cheese, a splash of milk or cream, and creativity.
With minimal practice, you’ll find that whipping up frittatas can become as second nature as buttering toast.
Unlike with traditional French-style omelets, the frittata filling is mixed together with the eggs in the pan rather than folded in the center. And while omelets typically serve just one individual, frittatas will feed several people.
Fortunately, leftovers are darn good the second time around, whether consumed warm or at room temperature.
Managing to taste just right day or night, frittatas refuse to be pigeonholed into a single meal category. Besides that, they’re easy to get along with. I love the fact that the filling combinations can be as varied as your imagination or as practical as what happens to currently reside in your fridge.
You can even toss in meat, such as chopped bacon or sausage, though I rarely do, because I’m often seeking ways to get more veggies into my life.
My go-to favorite leans towards a blend of fresh potatoes, peppers, mushrooms, and zucchini. But when no enticing fresh veggies are to be found under my roof, a definitely-better-than-nothing fallback is their canned or frozen cousins.
For instance, canned mushrooms or artichokes team up nicely with eggs and cheese. However, they need to be well drained and patted dry, to avoid soggy end results.
Likewise, frozen broccoli or cauliflower florets should be defrosted and moisture-free before you sauté them in butter or olive oil.
These minor time investments pay dividends when I’m craving mealtime diversity and a trip to the supermarket, with or without a mask, is neither possible nor desirable.
Check around, and you will learn that not everyone agrees on how to make these Italian imports. My friend, Sandy, bakes her frittatas in the oven after cooking the filling. I cook mine almost exclusively on the stove and only finish it in the oven.
Then there are different schools of thought regarding the right oven-proof pan for this dish. Some say a well-seasoned cast-iron skillet is best. That’s what Sandy uses. Others swear by oven-safe pans with non-stick finishes.
Since I’ve had success with the latter, I’m a devotee. Either way, the skillet must be large enough to hold the filling and eggs and slick enough to effortlessly release the frittata.
As for the cheese, all rules get thrown into the compost pile. I’ve heard about everything being conscripted from soft goat’s milk and ricotta cheese to firm Gruyere and Gouda. Personally, I vote for extra-sharp Cheddar and occasionally sprinkle in a handful of aged Parmesan.
Cheddar makes a reliably tasty, one-size-fits-all approach and goes well with the vegetables I bring home. But it is truly a matter of preference and what happens to be available, especially these days.
If you tend to be a curious cook, do some additional online frittata research. You’ll find plenty of inspiration to keep you occupied in your kitchen for weeks to come. Once you start experimenting, you’ll realize how easily frittatas can be customized to suit various appetites.
Anyone with a well-stocked larder soon figures out the ingredient options appear endless. For example, you can design a Greek-style frittata with feta, olives, spinach and onions. Or you may want to try a Mexican accent with chorizo, cilantro, avocado, Pepper Jack, and green chilies.
I’ve partnered frittatas with salads, muffins, rice, and rolls. If I’m lucky enough to have a jar of salsa around, I spoon a puddle on my plate, too. And if I’m lucky enough to have willing helpers around, I recruit them to grate cheese or peel and chop veggies. No one ever seems to mind lending a hand. And as we all discover, the preparation can be just as delightful as eating our efforts. MSN
Frittata For Four
INGREDIENTS
- 1 to 3 tablespoons butter (or olive oil)
- 1 medium potato (about 1 cup), diced (cook’s choice whether to peel it)
- 1 cup mixed diced peppers, any color
- 8 ounces mushrooms, sliced
- 1 small zucchini, sliced
- 4 large or extra-large eggs
- 2 tablespoons whole milk
- 1 teaspoon salt and ½ teaspoon pepper, or to taste
- fresh or dried herbs
- 1 cup (4 ounces) grated extra-sharp Cheddar cheese
DIRECTIONS
- Melt butter in a 10-12 inch oven-proof skillet. Starting with the vegetable that will take the longest to cook, add potatoes to the pan and sauté, until they just start to brown, stirring often. Toss in peppers, and cook another 5 minutes until the peppers begin to soften.
- Place the mushrooms in the skillet, and sauté and stir several more minutes until they exude their juices. When the juices start to disappear, add the zucchini. The pan will probably be very full, but don’t panic. The contents will eventually shrink as the zucchini continues to cook and gets browned.
- Meanwhile, thoroughly blend the eggs, milk, and seasonings in a bowl or food processor, or do this in advance. Dried herbs such as oregano, tarragon, or thyme can also be added in small amounts to the eggs. If using fresh herbs such as parsley, basil, or cilantro, try putting them in a food processor or blender with the egg mixture, to chop and distribute the flavorings.
- When all the veggies are cooked to your liking, pour the egg mixture evenly over them. As the eggs start to set, gently lift the frittata’s edges while slightly tilting the pan, and let the excess mixture run underneath. Continue to do this until you nearly run out of liquid. Place the frittata briefly under the broiler just long enough to set the top. This won’t take long.
- The surface should be firm and have a slightly glossy finish. Remove the skillet and sprinkle the cheese over the top all the way to the edges. Set pan under the broiler again, until the cheese is bubbly and golden. Serve immediately.
