This Frittata recipe is not really a recipe. It’s more of a basic method for creating a frittata, a starting point. You can use any veg, any cheese, any herbs, any number of eggs, really. The frittata is something that you must make your own, with whatever you fancy, or with whatever you have on hand.
I’ve watched experienced brunch chefs make omelets that are so thin and silky, one can almost see through them – the lingerie of brunch. I’ve had omelets in diners that are perfectly fluffy inside and filled with so much cheese that lingerie is the last thing I think of. When I try my hand at omelets at home, they’re neither. The elusive omelet usually slips out the back door, and it its place, I’m left with humble, homey scrambled eggs.
The Frittata to the rescue. Now this I can do. For the longest time I didn’t think that I liked Frittatas. My mother would make them with green peppers and onions, but the veg was never cooked to my liking, and then the ketchup was poured, and I was under the table. I didn’t realize there was any other way.
But Frittatas are now quite welcome in my kitchen, as they should be in yours. They’re easy to make; You really can’t mess them up because the magic happens in the oven. Just follow this basic method, using whatever ingredients you please, and you’ll have a delicious breakfast, brunch, or even supper.
Frittata (Basic Method)
Equipment
- 9-inch cast iron skillet
Ingredients
- 6 – 8 eggs
- ¼ cup soy milk
- 1 large clove of garlic minced
- ½ t salt
- ¼ t black pepper
- 1 T grapeseed oil
- your choice of cheese (a variety is nice)
- your choice of veg
- your choice of dried herbs
- fresh parsley and or chives, for garnish (optional)
Instructions
- Preheat the oven and the cast iron pan; prep veg and cheese – Preheat the oven to 400℉, convection bake setting. Place the cast iron pan on the stovetop, on low. Clean and chop your vegetables. Grate, or thinly slice your cheese. Mince the garlic. Mince the chives and/or chop the parsley, if using. Set aside.
- Whisk the eggs – Whisk the eggs with the milk, garlic, salt and pepper.
- Sauté the veg – Turn the heat up to medium-high, add the oil, then add the vegetables. Sauté, stirring often, until the vegetables are very soft, adding the dried herbs toward the end, giving them a bit of time to rehydrate. Remove the pan from the heat.
- Assemble the frittata – Off the heat, spread some cheese across the vegetables, then pour the egg mixture across the top completely covering the vegetables and cheese. Spread the rest of the cheese across the top of the egg mixture.
- Bake – Move the pan to the oven and bake for 18 minutes, rotating the pan a couple of times to ensure even browning. Remove from the oven and sprinkle with chives and/or parsley, if using. Serve warm or at room temperature.
It’s fun to pull the Frittata out of the oven, all puffed and golden, knowing that it’s filled with vegetables and cheese and goodness. If you want to make it look a bit more special, you could reserve some of the sauteed vegetables, and decorate the Frittata by nestling them into and atop the eggs before you move the Frittata to the oven.
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So the pan is very hot to start?
I usually think “hot pan, cold fat…..no stick”. Am I wrong or are you letting the pan cook some!
You’re not wrong! 🙂 I warm the cast iron pan on low before starting, for more even cooking. Merry Christmas!
One of my favorite throw-in is leftover pasta, any type with any sauce (or none). And because I’m lazy sometimes I don’t even put it in the oven, just put the burner on low and cover the pan.
Wow – that’s interesting. I’m going to try it. I’m assuming cheese is involved?