Eggs are so versatile and can be eaten any time of day. In the U.S., we typically think of them as breakfast food, but not so in other places. I could eat a frittata for lunch or dinner with a salad. It’s easier and more figure friendly than quiche because you don’t have to worry about crust and cream. You can add any vegetables that you like and you don’t have to fuss with flipping an omelette. You gotta love simple meals like that.
How To
First, preheat the oven to 325. Then decide which vegetables you want to put in there and start sautéing them in a nonstick ovenproof skillet. I usually start with some diced onion and then some greens of some sort. Mushrooms or peppers are great too. Pictured above I used swiss chard. Kale in the picture below. Any dark leafy green pairs well with eggs, I think. You can use up all kinds of leftover bits and bobs in here too. Herbs and spices are welcome.
Whisk some eggs together in a mixing bowl and once the vegetables are tender, pour the eggs into the skillet. Stir so that everything gets incorporated and lower the heat. You don’t have to cook it for long on the stovetop because it’s going to finish in the oven. Top with cheese or tomatoes anything else you think would be good. Simple meals like this are so versatile.
Then pop into the oven and cook just until the eggs are set, meaning they don’t jiggle when you shake the pan. How long this takes depends on how many eggs you’re cooking. You can make a huge batch for a crowd or to keep for later. Leftovers are great at room temperature.
My frittata is a bit thin here because of how few eggs I used compared to the size of my skillet, but more eggs make a thicker one that’s even better. Simple and elegant, healthy and economical. Let me know what you put in yours as you start cooking without a recipe!
For another simply elegant egg dish, please read Effortless Benedict? next.