Frittata

I think of frittata as a healthier version of a quiche (partly for not having the crust, and partly because it requires less dairy). We try to have eggs as a main dish for dinner about once a week, so this is a great recipe to have in the repertoire. Also worth noting, that this is a fairly quick dinner, and can be a great way to use up leftovers. You can make this for just one person or a family.

Frittata

Olive oil

salt

pepper

onion, diced

garlic, minced

bacon, fat rendered and crumbled(and/or diced peppers or spinach or cooked chicken, chopped, or par-boiled potato/leeks.... or whatever veg/meat combo appeals to you)

eggs (for my family I use 6 eggs)

a splash of milk

grated cheese (we keep sharp cheddar, but other cheeses work too)

parmesan cheese

Start by sauteing up the onion in a drizzle of olive oil in an oven proof pan (I don't use non-stick here, also check that the handle isn't plastic). As onions begin cooking, add in veggies/meats according to what needs to cook longest (peppers need to cook longer than spinach and garlic needs just 30 seconds or so). Meanwhile, crack eggs into a large bowl, season each egg with a pinch of salt and freshly cracked pepper. Add a splash of milk and whisk together. Stir in grated cheese, then pour this mixture into the pan, and stir to combine with the veggies/meat. Once combined, stop stirring, and allow the egg to begin to set up. Turn on the broiler, with the rack about a foot away from the broiler. Top the eggs with a little parmesan cheese, and then pop it under the broiler. It will finish cooking there, puffing up and getting a nice golden brown color. Remove CAREFULLY as handle will be HOT, and using a spatula serve in wedges.

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