Universal Frittata Recipe

So I was gone for four days knitting and relaxing with friends. Why did I volunteer to make risotto for dinner last night before I checked to be sure we actually, you know, had enough aborio rice to make risotto? I do not know. I picked up mushrooms and a bottle of white wine on the way home, knowing we had neither ingredient. And then I got home, set out my ingredients, rolled up my sleeves, and went to the pantry to find we didn’t have aborio rice.

I made the kids some food from cans (they were thrilled), and Phil and I ate a little after them, making a large dent in what has become a mounting pile of eggs.

Frittatas are so easy because you can pretty much make them any way you want with what you have on hand or need to use up in the fridge. Here are the basic steps:

  1. Cook the ingredients going into the frittata. If you’re including things like onions, garlic, or greens, you want them cooked down so that they don’t taste raw in the frittata; cooking the ingredients in the eggs will get ingredients hot, but won’t be enough time to, say, make crunchy vegetables like peppers soft. So pre-cook.
  2. Put the filling ingredients in the pan if they aren’t there already, and then pour on the eggs (about 6 – 8) mixed with about half a cup of some kind of shredded cheese, a bit of milk or cream, and seasonings.
  3. Cook the frittata over medium to medium-high heat for a minute or so. When the egg filling is a bit cooked, sprinkle a half of cup of cheese (more cheese!) on top. You can also top it with things like chopped scallion greens.
  4. Lower the heat to medium-low and cover the pot. Cook for about 7 minutes — until the frittata is relatively firm (but not dry).
  5. Uncover and put in the oven, broiling the frittata to brown the cheese a bit. This takes 1 or 2 minutes.
  6. Enjoy tonight’s dinner, and dream about tomorrow night’s risotto.

Here’s, specifically, what we did last night.

Potatoes and Chard Frittata

A large of bunch of chard (about six large stalks), leaves stripped off the stems
1 Tbsp. olive oil
3 small potatoes (the end of the summer potatoes!), sliced thinly
8 duck eggs
1/3 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Parmesan cheese
1/2 cup shredded white cheddar cheese

Rip the chard greens into pieces. In a small frying pan, wilt the greens in a bit of water; I washed them first and didn’t dry them, so they had plenty of water for wilting. When they’re wilted, put them aside for a bit.

In a 10-inch cast-iron skillet, heat the olive oil over medium-high heat. When it’s hot, pour in the potatoes and cook, browning both sides but not burning.

Combine the eggs, milk, salt, pepper, and Parmesan in a bowl and whisk together. Put the chard over the browned potatoes in the skillet, making sure it stretches across the entire skillet. (In other words, don’t put a big lump in the middle, or the frittata will have chardless edges.) Pour the egg mixture over the chard and cook, uncovered, for a couple of minutes to loosely set up the eggs. Sprinkle the cheddar cheese over top, turn the head to medium-low, and cook for about 7 minutes. Once the eggs are set but still glistening, put the skillet in the broiler for 1 to 2 minutes to brown the top.

Bon appetit!


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