Friday, March 30, 2012


The Versatile Frittata
8 large eggs
1/2 cup milk (can use evaporated milk)
1 tablespoon flour *may be omitted or replaced with corn starch* for gluten-free
1 to 1 1/2 tsp kosher salt (can use regular salt)
up to 3 vegetables & meats (a total of 2 cups)
1 or 2 fresh herbs (for a total 1/3 cup) - optional
1 or 2 aromatics & spices - optional
1 or 2 cheeses (for a total of 1/2 cup) - optional
2 tablespoons olive oil

Heat oven to 350 degrees. Cook any meats or vegetables that need to be cooked before preparing dish.

In a large bowl whisk the eggs with the milk, flour (don't worry if the flour clumps a bit), salt and pepper.
Stir in your vegetables and/or meat into the egg mixture, folding in gently. Heat olive oil in a 10-inch ovenproof skillet over medium heat.
When the oil is hot, pour in egg mixture and spread evenly in pan.
Turn heat to low, cover and cook until eggs pull away from the sides of the pan, 8 to 12 minutes.
Remove cover and transfer frittata to the oven and cook until completely set and top is puffed, 15 to 25 minutes.
Loosen frittata from pan by running a rubber spatula around the edges. Carefully slide frittata out of pan onto a cutting board. Let cool at least 10 minutes before cutting and serving.

Serves 4 to 6 as a main dish.


Vegetables: any favorite cooked leftovers, or spinach, cooked asparagus, cooked potatoes, sauteed mushrooms, sauteed zucchini, roasted bell peppers, sauteed onions.

cooked meats: diced bacon, crumbled breakfast sausage, sliced italian sausage or kielbasa, chorizo
Herbs - basil, chives, parsley, cilantro
Aromatics & Spices: 1/2 teaspoon crushed red pepper flakes, 1 clove sauteed garlic, thinly sliced green onions, a pinch of nutmeg.
Cheeses: crumbled feta, favorite shredded cheeses, Parmesan

Adapted from Fine Cooking Magazine

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