September 13, 2013
If you know how to make a frittata, you’ll never go hungry.
They are incredibly simple and quick to make, and you can serve one for breakfast, lunch, or dinner. Best of all, the only ingredient necessary for a frittata is half-a-dozen eggs; the rest can be whatever you happen to have hanging around in your fridge or pantry.
With a frittata you can serve a crowd, or you can just serve your family of three and save the leftovers for a easily re-heatable morning protein hit. This is why we tend to make one about once a week in my house, usually on weekends as part of a leisurely brunch, along with some toasted English muffins, jam, & good butter.
Frittatas are so easy to make that I almost feel silly posting a “recipe” for one—think of this more as a set of guidelines or a procedure. In addition to the combination pictured here, our family also recommends the following ingredient mixes, though honestly, you really should just feel free to throw in whatever you want.
• mushroom, sausage, bell pepper, feta
• greens, onion, sliced potato, gruyere
• bacon, asparagus, cheddar
• zucchini, tomato, basil & flat-leaf parsley
Unlike a quiche, where you want egg and crust to shine and therefore use a light hand when making a filling, I like to think of a frittata as lots of vegetables bound together with some egg: cheap, filling, and healthy.
KALE, CHEVRE, & TOMATO FRITTATA
1 small-to-medium bunch lacinato kale, stems removed & roughly chopped
(~3-4 cups, depending on how much kale you want in your frittata)
3 green onions, sliced into rounds
1-2 small garlic cloves, thinly sliced
generous handful of cherry or grape tomatoes, halved
generous handful chevre
(Shiv is obsessed with the local good stuff from Blue Heron Farm, which we pick up at the market weekly; I used the garlic-peppercorn here)
6-8 farm eggs, whisked with ~1/4 cup milk
(farm eggs tend to vary in size, so 6 large will do, but sometimes I need an extra one or two to fill the pan)
salt & pepper
fresh herbs, if you like
Heat a generous swirl of olive oil in a 12-inch cast iron skillet, over medium-low heat. Add the green onions & garlic and sauté until fragrant. Turn the heat up to medium and add the kale in batches, covering with a lid to encourage the kale to wilt. Continue to stir and cook until all of the kale has been cooked through.
Add the tomatoes and stir, allowing them to heat through for a few minutes. Add salt and pepper and stir again. Drizzle in a bit more olive oil, or toss in a pat of butter if you like.
Pour in the egg mixture, scraping the bottom of the pan with a rubber spatula to lift up the vegetables and allow the egg to coat the bottom. Cook over medium-low heat until the bottom and sides have set, and the top is beginning to, about 4-5 minutes.
Sprinkle cheese on top of the frittata and transfer the skillet to the oven, set to “broil.” Cook for another 3-4 minutes, or until the top of the frittata is lightly browned. Remove from the oven, cool, and cut into wedges.