Make It Monday: Frittata
Here at the Common Housefly Test Kitchen we love us some Frittata. Is it an omelet without the fuss of folding? Is it a quiche without the crust? It doesn't matter. It is easy. It is filling. And with a salad on the side it is a great meal in warm weather.
All sorts of things can be added to a Frittata, just as with an omelet. See the variations below for some suggestions. Feel free to experiment and create your own.
Tomato and Cheese Frittata
2 Tablespoons extra virgin olive oil
1/2 onion, sliced
Salt & freshly gourd black pepper
1 1/2 cups peeled, seeded and diced ripe tomato, drained of excess moisture
6 to 8 eggs
1/2 cup freshly grated Parmesan cheese
1. Put the olive oil in a large skillet over medium-high heat. When hot, add the onion and cooked, sprinting with the salt and pepper, until soft. Add the tomato and turn the heat down to lo. Cook, stirring occasionally until the pan is almost dry.
2. Meanwhile, beat the eggs with some salt and pepper. Pour the eggs over the tomato, using a spoon if necessary to evenly distribute the vegetables. Sprinkle the cheese over top and cook, undisturbed, until the eggs are barely set, 5-10 minutes. (You can set them further by putting the pan in a 350 degree oven for a few minutes or by running it under the broiler for a minute or two). Serve hot, warm, or at room temperature.
1. Cheese Frittata. You can make this with or without the vegetables and just sprinkle cheese on top at the end, then melt it in the oven or under the broiler. Or, in step 2, add to the beaten eggs 3/4 cup cheese, like cottage cheese, goat cheese, ricotta, crumbled blue cheese, or grated Jack or cheddar.
2. Frittata with Crumbled Sausage. Substitute about 6 ounces crumbled sausage for the tomato. Add it with the onions. Omit the Parmesan.
3. Pasta Frittata. Excellent for leftover pasta. On it the tomato and increase the Parmesan to 1 cup. Use about 8 ounces of pasta. (If you are using leftover pasta it is fine if it has some sauce sticking to it.). In step 2, beat the eggs with half the Parmesan, sprinkle with salt and pepper, and some fresh basil if you like. Stir in the pasta and pour in the pan. Sprinkle with the remaining Parmesan and proceed with the recipe.
4. Frittata Mexican Style. In Step 1, substitute 3 chopped scallions and about 1 Tablespoon minced Jalapeno for the onion (cook for about a minute) and, if you like, about 6 ounces chorizo for the tomato. In Step 2, add 1/2 cup crumbled queso fresco and 1/4 cup chopped fresh cilantro leaves to the egg and omit the Parmesan. Serve with salsa and warm tortillas.
5. Frittata Greek Style. Skip step 1, used chopped cooked spinach instead of the tomato and omit the Parmesan. In Step 2, add 1 cup crumbled feta cheese and 1 teaspoon chopped oregano leaves (or 1/1 teaspoon dried) to the beaten eggs. Proceed with the recipe.
Hat tip to Mark Bittman for the recipe.