A frittata is the Latin answer to our classic omelets: It is an open-faced omelet, about an inch high, with other ingredients mixed into the egg mixture rather than used as a filling. The batter is poured into a large skillet and placed on a stovetop, just a few minutes until the bottom is set, then baked a few minutes in a hot oven until just set. It is then cut into wedges. Frittatas are great fun as amazingly versatile: you can use any filling you like, they are ready in minutes, and can be served hot or at room temperature. Also, one serving of frittata will include just about one egg if served as a first course, 2 eggs if it is served in larger portions as a main course, making it a good choice for all of us watching their egg, protein and calorie intake.
I will make a few suggestions, and you will have fun playing with the fillings and getting different results each time. A good-quality oven-proof large skillet is all you need to make a frittata for 8 to 10 servings in one shot. Frittata is good at room temperature too, so don’t worry about leftovers.
- ¼ cup olive oil
- 6 large cloves garlic
- 1 medium onion, quartered
- 2 large bunches spinach or Swiss chard, leaves only (settle for 2 10-ounce box frozen chopped spinach, thawed and squeezed dry)
- ½ cup basil leaves, packed
- ½ cup parsley, leaves and stems, packed
- 10 eggs
- 2 cups milk or dairy-free milk, low-fat OK (soy, rice, almond, oat etc...)
- Salt and pepper to taste
- Good pinch nutmeg
Preheat oven to 450°F. Start by selecting a large oven-proof skillet with straight sides. Heat the oil in the skillet. In a food processor, mince the garlic and onion using the pulse button, add to the hot oil and sauté just a minute or two. Coarsely chop the spinach, basil, and parsley in a food processor and add to the skillet. Sauté until all liquids evaporate, just a minute or 2. In a mixing bowl, beat the eggs with the milk and seasonings and pour slowly and evenly on top of the spinach mixture. Cook about 5 minutes on a medium flame until the bottom looks firm. Transfer to the oven and cook another 5 minutes or a little longer until the top looks barely set. Cut in wedges and serve hot or at room temperature. Makes 8 to 10 servings.
Variations: Be generous with the veggies you are including and make a short and sweet selection.
- Add some freshly grated parmesan or diced feta cheese (in this case do not add any salt in the recipe)
- Sauté other vegetables, about 2 cups: diced zucchini, sliced mushrooms, diced tomatoes, cut-up asparagus, diced red pepper, grated carrots, etc.
- Add about 2 cups diced cooked potatoes, frozen corn, small frozen or fresh cauliflower or broccoli florets, diced frozen artichoke hearts, diced cooked or smoked chicken, or diced cooked fish.
- Use other seasonings: thyme, rosemary, tarragon, etc