Frittata

January 28, 2010

Open-Faced Omelette

A frittata is an open-faced omelette. It requires little skill, unlike an omelette, which requires a quick flick of the wrist or a deft flip with a spatula. I used to load up my frittatas with a generous handful of cheese. Now I leave it out. A frittata is fairly easy-going and welcomes a wide range of ingredients. Without a doubt you have all the ingredients you need in your fridge to make a frittata right now. And a wedge of cold, leftover frittata makes a great snack or quick lunch. As you can see, I finished this one with a pretty dice of healthy, nutrient-rich red pepper.

Serves 2

2 teaspoons of olive oil

1/2 a small onion, finely chopped

1 mushroom, chopped

small clump of steamed spinach

4 eggs, whisked

a little chopped, fresh herb, such as thyme or a pinch of dried, I used herbes de Provence

a couple of pinches of salt

fresh black pepper

Pre-heat oven to 375º. Heat olive oil in a small pan, I used a little 6″ black frying pan, over medium heat on the stove top. Add diced onions and sauté for a couple of minutes and then add mushrooms and the small clump of spinach. While these ingredients are cooking and heating, whisk eggs with herbs and salt and pepper. Pour eggs into pan over vegetables and let cook, undisturbed, for a couple of minutes. Using a spatula, pull cooked egg from the edges and bottom of the pan into the centre, this will allow the uncooked egg flow to the bottom and sides. Let cook on the stove for another minute or two and then slide into the oven. Bake the frittata for about 15 minutes, it will puff up importantly when it’s done. Take it from the oven and let it rest. This is key, to let it rest a few minutes. It will deflate a bit and pull away from the pan around the sides slightly. Now you will be able to remove it from the pan with a bit of help from a dinner knife. Of course, you could serve the frittata in its little pan if you prefer. This recipe is a guideline. You can put almost everything except for a kitchen sink into a frittata. Cold, leftover potatoes are excellent! Add a minced clove of garlic, a little bit of meat, chopped green onion, smoked salmon, tomatoes, asparagus… I think you can see where I’m going with this. And if you have a crowd coming for brunch, triple the eggs and use a large pan. It portions neatly into pie-shaped pieces and is delicious at room temperature. Obviously, the cooking time will increase with the size, so plan accordingly.

All Puffed Up

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One Response to “Frittata”

  1. Julie said

    Looks delicious. I can’t wait to have my leftovers for lunch!

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