Hello! Kathryne from Cookie and Kate here. Frittatas are one of my go-to quick, clean-out-the-fridge meals, so they seemed the perfect subject for my latest Better Cook post. As long as you have some eggs, milk, cheese and vegetables, you can whip up a frittata for breakfast, brunch or dinner in no time! Slices of frittata also make great leftovers, too, whether served warm or cold.
I based my frittata off BHG’s “Anything Frittata” recipe, but in the spirit of the “anything” frittata, I used the Greek-style ingredients I had on hand. I also halved the recipe, using 4 eggs and 1/4 cup milk, and cooked the frittata in an 8-inch pan. Other ingredients included a big handful of chopped fresh spinach, sliced Kalamata olives and roasted red pepper, chopped shallot and crumbled goat cheese.
To make a frittata, simply whisk together eggs with a splash of milk or half and half and a dash of salt, pepper and maybe some dried herbs. Chop up your vegetables, shred the cheese, and start cooking.
Preheat your broiler and put an appropriately sized, oven-proof skillet on the stove over medium heat. Add a splash of olive oil or a big pat of butter. Cook the vegetables until crisp-tender, then pour the egg mixture on top. At this point, I just use a spatula to push the curds to the middle as they set, cooking for a few minutes, then I top the eggs with cheese and put the whole pan in the oven for a few more minutes, until the frittata is fully set. Slice and serve!
Once you have the basic method down, frittatas are basically foolproof. Here are a few more tips to help make sure your frittata turns out fantastic:
1) Use quality eggs. My eggs came from a local farm; they are better for you and taste better, too.
2) Most recipes will tell you to use a non-stick skillet, but I have better luck with a well-seasoned cast iron skillet. Cast iron skillets are non-toxic, too, and you don’t have to worry about scratching them—just slice and serve right from the pan.
3) Top the egg mixture with cheese right before you put it in the oven. Melted, golden cheese on top is extra delicious.
4) If you aren’t in a rush to eat, try preheating your oven to 350 degrees and letting the frittata bake for longer instead of using the broil setting. I think it produces a creamier texture. And don’t skip the splash of milk!
5) For a simple side, roast fingerling potatoes while you’re working on your frittata. Just scrub the potatoes and pat dry, then toss with a drizzle of olive oil and a sprinkle of sea salt. Bake until the potatoes are easily pierced through with a fork (about 25 to 30 minutes).
Enjoy! And don’t miss BHG’s “Anything Frittata” recipe.
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