Frittatas are the new black.
Seriously the easiest and probably cheapest meal you can make. Really. Don’t know how to cook? Start with a frittata. Bonus is that it also sounds cool that you can make one.
- Get a pan. Preferably nonstick that can go in the oven. I use a seasoned cast iron pan.
- Put some fat in the pan and turn it on med-high.
- Go to your fridge and see what’s hanging around. Bonus if there is some cheese.
- Cut stuff up and throw it in the pan. How much stuff? What ever fits in your pan about halfway up. The world is your oyster. Go crazy. Use up the leftovers.
- Stir it while it cooks and cook until it is done/soft. (For meat this means it is browned and cooked through. For veggies you want soft but not mushy. And for you newbies, if the meat is raw, cook that first, then add veggies until soft. Add hard vegetables first, like potatoes. Then soft veggies, like asparagus or tomatoes. You may need to experiment with how much doneness you prefer here.)
- Get about 6-8 eggs and crack them into a bowl. (You can do this in between stirring the stuff in the pan)
- Beat them with a fork. Maybe add a pinch of salt. Pepper if you are being all fancy.
- Once everything in the pan is cooked, pour the eggs on top.
- Move the stuff around a little so the egg gets around the ingredients.
- Put a lid on the pan. Or not. If you do, take the lid off before you put it in the oven or under the broiler.
- Turn on the broiler or just the oven to about 450.
- When the bottom half of your eggs seem to be firmed up, take the pan off the stove and put it in the oven or under the broiler.
- You can be fancy and put the cheese on top if you have it at this point.
- Broil for about 3-5 minutes. Watch if you have cheese so it doesn’t burn. Barely golden is what you want.
- Take it out of the oven. (Use oven mitts or you will need dressing changes later)
- Put on stovetop or on a rack to cool.
- Cut. Eat.
My favorite so far has tasted something like egg foo young. It had:
onions, mushrooms and crab stick pieces sautéed in sesame oil with Chinese 5 spice and sprinkled with green onions. I made gravy from a packet (I added beef stock from Aldi) and dumped it on top. Everything gluten free of course.
Last night I cooked one of those “logs” of pork sausage from Aldi, some sliced potatoes and a leftover head of broccoli I chopped up. I used ghee for the fat but you could use butter. Or olive oil. Or lard. Whatever. I also used a lot of pepper. Then I had some slices of swiss cheese that threw on top before broiling. MMMmmm. Good.
You could use any fat including: butter, ghee, lard, palm oil, peanut oil, olive oil, canola oil, bacon grease, duck fat. You name it.
Any kind of cut up pieces of meat. When we go to Chincoteague this summer I intend to try this with lump crab meat and asparagus. Drool.
Any vegetable you like.
Onions are always a good cheap filler.
Any kind of cheese.
Any spices you like the taste of.
And salt. I like salt. Use sea salt for the trace bit of minerals and it just tastes better. My favorite is pink salt, either Himalayan or Redmond Real Salt.
Best part? It makes a great breakfast the next day.
Worst part? You will eat it all and forget to take a picture. But that’s ok. Eggs aren’t particularly photogenic, especially once scrambled.
And there you have the only frittata recipe you will ever need.
You are welcome.
Happy Simple Cooking 🙂
p.s. I really struggled with whether or not I should use an exclamation mark, a period or nothing after my title. A period seemed so final. Nothing seemed stark and too open ended. The exclamation mark felt a bit desperate as if it is crying out for you to like what I am saying. All comments on punctuation appreciated. Thank you. ! ?
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I concur regarding stated yumminess.