I really have a thing about frittatas! Fun and easy to make; ingredients vary by what I have on hand. I follow no real recipe when I make my frittatas but rather a method. Frittata night happens usually on Monday when I notice my frig is filled with leftover veggies from the weekend or an abundance of fresh veggies needing to be used up. I keep it fairly veggie based but have on occasion added in leftover steak, chicken or seafood. Adding in leftover pasta and it turns into my daughter’s favorite pasta pie!
Just saying “frittata” is fun! So versatile I can serve it for brunch, lunch, dinner or cut into bite size squares for the cocktail hour!
I normally use my favorite 10″ skillet that can be placed under the broiler for completing the cooking. This size pan and 4 eggs (or 2 whole eggs/ 2 egg whites) will serve two people as a main dish. Heat a few tablespoons of olive oil over medium heat in the skillet. Saute 1/2 of a medium chopped onion until soft. Add in bite size cut veggies, approximately 2 cups total and, if adding meat or seafood about 1/2 cup cut in bite size pieces and saute to warm. If the vegetables are fresh, saute until tender and lightly browned. Season the mixture with salt and pepper to taste. Dried or fresh chopped herbs can be added and for a little heat, cayenne pepper. The pictured frittata was prepared with fresh steamed broccoli, hearts of palm, a seeded, diced tomato and monteray jack shredded cheese.
In a separate bowl, beat together 4 eggs (or 2 whole eggs, 2 egg whites) with 1/4 cup of milk. Pour over the sautéed veggies and allow to cook for 3-5 minutes to set the bottom. Sprinkle on 1/2 cup of shredded cheese and place under the broiler to complete cooking, approximately 5 minutes or until the top has set and the cheese is lightly browned.