Not too many people hear these words from one their little kids…
“Mom, can you please not make any more frittatas?”
Seriously. I guess I got a little carried away for a while making them. I was very creative with frittatas, but still, I guess at least one of my daughters wasn’t fooled. I also remember thinking how funny her request was at the same time. I mean, it’s like a kid asking the mom to quit serving foie gras or oysters on the half shell. Which is exactly why I remember her question to me so vividly.
And yet, I must have overdone it. And I think I know why.
I’d always made omelets and the like for my kiddos because I was passionate about preparing breakfast for them, even though it involved getting up earlier than most other moms. It was worth it to me.
But then I was introduced to this cookbook – The Villa Table, by Lorenza de Medici – and I was smitten.
Blog-wise, I’ve made stuffed zucchini based on Ms. Medici’s recipe, but it’s so full of wonderful recipes, that if you didn’t love Tuscan food already, this book will put you over the top.
In any case, in the book Ms. Medici has a recipe for a frittata, to which she adds leftover spaghetti. Seriously! And I mean, why not? You can really put just about anything in an omelet or a frittata, so why not leftovers like a pasta dish! I had so much respect for her for including such a mundane, yet perfectly practical recipe, or idea, if you will, that I think I got a little crazy then, throwing just about everything left over from the previous night’s dinner into the next morning frittatas for my girls. That is, until I was asked to stop.
When I wrote up my omelet post a while back, I realized I hadn’t made a frittata in years, thanks to that daughter. And I was really kicking myself. When I have some folks visiting, it’s the perfect thing to make in the morning, but I had completely blocked it out!
You see, an omelet is best made one at a time as a single omelet for one person. But the best thing about a frittata? A large one can be easily made and it can be sliced up to serve many!
There’s nothing mysterious to a frittata. It contains the same ingredients as an omelet, primarily beaten eggs, of course, cheese, and often accessory ingredients as well. These can include something as simple as asparagus, or as involved as leftover pasta bolognese, like I mentioned above.
A frittata is essentially an open-faced omelet – made in the same way as an omelet, except the last step is to place the cheese-topped omelet in the oven for some browning. You do have to take some care with the frittata, however, just like an omelet, to not overcook it. Otherwise, it would be a big rubbery awful mess.
So I’m going to offer up my version of a basic cheese frittata. What else you do to yours is completely up to you. Trust me, once you start adding your leftover pastas or stews or vegetables to yours, you’re going to be making them quite often, just like I used to!
1 tablespoon heavy cream
1/2 teaspoon salt
2 tablespoons butter
1 red bell pepper, diced
6 green onions, thinly sliced
1/2 purple onion, diced
1 1/2 cups grated Parmesan, or to taste
In the skillet in which you will be making your frittata, which much be able to withstand broiler temperatures, heat up the butter over medium heat. Add the red bell pepper, green onion, and purple onion.
Sauté the vegetables for about 5 minutes, or until soft.
Make sure the hear is at its lowest point. Just like with making an omelet, this process will take some time. Place a lid on the skillet.
I added some leftover goat cheese that I happened to discover. Now, this isn’t in the recipe, but I wanted to show how many different things you can do with a frittata. Before you add the cheese, make sure that the frittata is about 75% cooked; there will still be liquid in the skillet at this point.
I cut this frittata into four wedges, which seems like quite generous servings, but there are only 6 eggs in the whole frittata. You can remove the frittata easily from the skillet if you wish, but I just served them from the skillet.
Personally I will take my frittata without bread.
But now you get an idea of how many different things can be used in a frittata. I could have sautéed any vegetables and aromatics. Spinach and mushrooms can be used as well, but I would prepare both of them much earlier, and drain them of excess liquid. No one wants a watery frittata.
And I could have used 8-10 eggs in the same skillet for a much thicker frittata, which of course would take a little more cooking time. It’s just what you want in the end. But the key is to cook the eggs slowly, then let them finish off in the oven while the broiler is taking care of melting and browning the cheese. It’s a lovely egg dish!