Eggs have been the victims of lots of bad press in the past few decades, but lately have been partially exonerated.
Often relegated to a quick breakfast or brunch, they deserve to take their rightful place during lunch or supper, too.
You can call a frittata an “Italian omelet,” if you wish. What differentiates it is that the cheese and/or vegetables, etc., are mixed in with the beaten raw egg mixture, rather than being folded inside.
The whole thing should be cooked quite slowly over low or medium heat, until the underside is firmly set but the top is still runny. It is then baked in the oven to firm up the eggs.
Usually served hot, a frittata may also be served at room temperature.
Potato and Cheese Frittata
2 Tbsps. olive oil
2 large russet potatoes, peeled and finely shredded
1 medium onion, diced
salt and pepper to taste
1⁄2 cup shredded Cheddar cheese
6 eggs, beaten
Preheat oven to 400˚.
Heat oil in a 12-inch oven safe skillet over medium-high heat. Add potatoes and fry until crispy, about 15 minutes. Reduce heat to medium and add onion. Cook, stirring until softened, about 5 minutes. Season with salt and pepper.
Pour eggs over potatoes and onion. Place pan in the oven for about 10 minutes or until eggs are firm. Remove from oven and sprinkle with cheese. Return to oven until cheese is melted, about 5 minutes. Remove the frittata and let stand 5 minutes. Cut into wedges and serve.
Roasted Vegetable Frittata
1 small zucchini, peeled if necessary, then diced
2 red bell peppers, diced
1 yellow bell pepper, diced
1 red onion, thinly sliced
1⁄3 cup olive oil
salt and freshly ground black pepper
2 garlic cloves, minced
12 large eggs
1 cup milk or half-and-half
1⁄4 cup freshly grated Parmesan cheese
1 Tbsp. butter
3 scallions, white and green parts, chopped
Preheat oven to 425˚. Place the vegetables on a cookie sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss well. Bake for 15 minutes, tossing in the middle. Add garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven down to 350˚.
Heat a 10-inch nonstick oven safe skillet over medium heat.
Beat eggs together with half-and-half or the milk. Melt the butter and saute the scallions for 1 minute. Mix in roasted vegetables.
Pour the eggs over and cook for 2 minutes without stirring. Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle.
When the frittata has set, transfer to the oven. Sprinkle with Parmesan cheese and cook about 15 minutes or until top is deep golden brown.
Remove the frittata and let stand 5 minutes. Cut into wedges and serve.