This recipe is one of the easiest to make, is almost infinitely adaptable, and is just as good for dinner as it is for breakfast or brunch. You can even treat it like a pizza and put one set of fillings on one half and a different on the other. It is best made in a cast iron pan but, if you don’t have a very well seasoned one, any pan that go in the oven as well as on top of the stove will do.
Serves 4 (you can cut it in half, but the leftovers are good for several days so why not amke the whole thing).
8 large eggs
1/2 cup whole milk
1/2 t. salt
1/4 t. freshly ground black pepper
2 T. olive oil
2-3 T. grated parmigian cheese
Fillings of your choice, they should equal about 2 cups and should be precooked. Some good combinations are:
- sautéed onions, mushrooms, and asparagus
- sautéed onions and garlic, chopped roasted red peppers, shredded cheddar or Monterey jack cheese
- smoked salmon finely chopped, sautéed onions and creme fraiche
- cooked (and drained) spinach and prosciutto
- Cook all the fillings that are raw in advance of making the frittata and, if they are wet (like spinach or mu=shrooms) drain them well.
- Preheat the oven to 350 degrees.
- Beat the eggs,.milk, salt and pepper together in a bowl
- Heat a fry pan that can go in the oven over medium heat and then add the olive oil (you will need it all to keep the frittata from sticking).
- Pour the eggs into the pan and allow to cook for just a minute or so to set the bottom
- Add the fillings and gently press into the frittata.
- Cook until the edges are just set and starting to change color (4 to 5 minutes – see picture above)
- Sprinkle the grated parmigian over the top of the frittata and place on a middle or upper shelf in the oven.
- Cook for 10-15 minutes until the frittata is fully set.
- Allow to cool for 5 minutes or more before slicing and serving.