Everything But The…. Frittata

Who can resist adding a carton of the beautifully packaged fresh eggs when picking up the farm shares parcel? In addition to frying a couple up for breakfast, eggs can easily be transformed into a more substantial lunch or dinner. If you are like me, at the end of the week, I often find myself with a collection of veggies that I didn’t finish up. There’s usually part of an onion and some collection of summer squash, peppers, potatoes, and tomatoes. Not enough to use for a whole side dish, but definitely too dear to waste.

When you find yourself in a similar predicament, chop them up and sauté them to mix into a frittata. Use these proportions as a guide –adding a little more or less to use up the bits and bobs in your refrigerator.

3 to 4 servings

1 tablespoon olive oil

1 1/2 to 2 cups assorted chopped vegetables such as onion, squash, tomato, or potato

8 eggs

1/2 cup soft cheese, such as goat or feta cheese

1 to 2 tablespoons fresh herbs, such as basil or parsley, optional

Kosher or sea salt and freshly ground black pepper

Position an oven rack 4 to 6 inches from the heat and preheat the broiler.

In a 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, add the oil. Sauté the vegetables for 5 to 8 minutes, or until softened and they have released most of their liquid. Remove the pan from the heat.

Meanwhile, in a large bowl, beat the eggs. Add the cheese, herbs if desired, and a sprinkle or two of salt and pepper. Add the cooked vegetables and stir well to combine.

Spray the pan with nonstick spray or brush with oil, place over medium heat and pour in the egg mixture. Cook without stirring for about 1 minute, or until the eggs are set on the bottom. Using a spatula, lift the edges of the frittata toward the center of the skillet and gently tilt the pan so the uncooked eggs run underneath the bottom of the frittata, repeat around the pan to distribute the uncooked egg evenly. Cook for 20 to 30 seconds and repeat the process several times until the egg on top is wet, but not runny.

Transfer the pan to the oven and broil for 30 seconds to 1 minutes, rotating the pan if necessary for even cooking, until the top is set. Do not overcook. Remove the pan from the oven, and let cool for 1 minute. Run a clean spatula around the skillet to loosen the frittata. Serve from the pan or slide or invert it onto a serving plate.

  • Use care when taking the skillet in and out of the oven. The handle will be very hot. I like to take off my oven mitt and immediately place it over the handle to prevent accidental burns.

  • Make sure you use a nonstick skillet so you can easily transfer the frittata after cooking.

  • If your broiler intimidates you, the frittata can also be finished in a 350 degrees oven, just add 5 to 8 minutes to the cooking time.

  • If you prefer hard cheese, add 1/2 to 1 cup grated Cheddar, Asiago, or Manchego cheese.

  • For meat eaters, add cooked sausage, bacon or smoked ham.

  • If using denser vegetables like potatoes, chop them smaller or shred them for even cooking.