Every time I turn around, somebody is suggesting that I make a frittata. It's so easy. It's so versatile. It's the perfect dish for spring. Yada yada yada.
Oh, all right!
I've always been a quiche baker - it is my standard potluck dish. But omelets - no way. They always end up as fancy scrambled eggs. So I've always been scared off from frittatas because of the comparison to omelets. I shall fear no more. The frittata has been tried, baked, and declared a success.
You can use any type of cooked vegetables with this, so it is great for seasonal cooking. You can also mix in cooked pasta, or rice, or potatoes before you add the eggs. You don't have to use cheese. You can beat milk or cream or shredded cheese in with the eggs. The fact is, everyone has got a different method, making this a dish that would be difficult even for an omelet-mangler like me to screw up.
The recipe below is loosely taken from Mollie Katzen's recipe in The Enchanted Broccoli Forest. Amounts should not be taken literally and should be liberally adjusted. I used what I had.
Yada Yada Frittata
2 Tbsp olive oil
1 Tbsp butter
1 small onion, chopped
1 clove garlic, minced
1/2 tsp salt
1-2 tsp each of minced fresh parsley, rosemary, and thyme
1 tsp dried basil
2 c chopped broccoli
2 c mixed diced greens (kale and collards)
4 chopped mushrooms
5 well-beaten extra-large eggs
Pre-heat the oven to 350. In a cast iron skillet, cook the onion and garlic with the herbs in the butter and olive oil for a few minutes. Add broccoli and cook a few minutes more. Add greens and mushrooms and cook a few minutes more. Turn the heat up high briefly so that the pan is very hot when you pour the beaten eggs over the top of the cooked veggies. Turn the heat down and lift the edges of the eggs as they set to let the uncooked egg run underneath. When the whole thing is pretty well set, lay thin slices of cheddar and grated Parmesano-Reggiano on top. Put the whole pan in the oven for 12 minutes.
Organic olive oil - Deep Roots Market
Butter - Homeland Creamery
Onion - Faucette Farm
Garlic - Cornerstone Garlic Farm
Broccoli - Weatherhand Farm
Herbs, kale, and collards - My back yard
Mushrooms - Gann Farm
Eggs - Back Woods Family Farm
Cheddar cheese - Ashe County, N.C. (from farmer's market)
Parmesano-Reggiano cheese - Earth Fare