Veggie Frittata

The French have omelets, the Italians have frittatas. It reminds me of a deep dish pizza, only with eggs. Frittatas are easier to prepare than omelets because you don’t need to stir or flip it. Choose whatever vegetables, cheese, or fresh herbs that you wan.
What You'll Need: Serves 4

5 large eggs
1 tablespoon milk
A drop or 2 of hot sauce
1/4 teaspoon salt, freshly ground pepper
1 tablespoon butter
1/2 cup grated melting cheese
2 cups cooked vegetables
Olive oil

Veggie/Cheese Suggestions

• Fresh spinach leaves, diced broccoli tops, diced red and yellow sweet peppers, sliced zucchini, sliced button mushrooms (or other mushroom varieties such as shitake, crimini), canned artichokes, diced potatoes, chopped green onions, shallots, sliced red onion
• Jack cheese, cheddar, fontina, smoked mozzarella, gouda, crumbled feta

What You'll Do: (Most vegetables will need to be cooked before adding them to the frittata.)
1. Preheat the oven to 350. Cut off the tough parts of the veggies, like mushroom stems. Slice them up in small pieces. Heat about two teaspoons of oil in a 10-inch oven proof skillet (that means it’s safe to put it in the oven) over medium heat. Add the veggies that take longer to cook (mushrooms, potatoes, zucchini, etc) and sauté until tender, stirring occasionally. If the skillet gets too dry, add a teaspoon or so of water.
2. When they are cooked, add the rest of your veggies and stir just a minute or so just until they’re softened. (You now have about 2 cups cooked veggies.) Empty the skillet veggies onto a plate. In a medium mixing bowl or blender (the blender makes fluffier eggs), whisk together the eggs, milk salt, and hot sauce. Grate the cheese.
3. In the same skillet, add about one tablespoon or more oil over medium-low heat. When it is evenly dispersed and hot, pour in the eggs. Using your hand, sprinkle the veggies evenly over the eggs. Sprinkle the cheese on top of the veggies. Continue cooking until the eggs are lightly browned on the bottom and the edges are firm. (about 3 minutes)
4. Place the skillet in the oven and bake for 8-10 minutes just until the eggs are no longer runny. USING A HOT PAD, remove the skillet from the oven and set on top of the stove. Loosen the frittata with a pancake turner and empty the frittata onto a plate, or slice it in the pan. IMPORTANT: Every time you touch the skillet handle, wear an oven mitt. The handle will stay hot for awhile. Cut into wedges like you would a pizza. Serve with toast and juice.
Leftovers? Frittatas can be eaten at room temperature as a snack or pack a slice in your lunch with a slice of crusty bread.
10-inch oven proof skillet
Cutting board
Chef’s knife
Medium mixing bowl
Whisk or blender
Measuring spoons
Hot pad or mitt 
By: Anne Vassal


by GL | 2/1/2016
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