I admit it; I can’t make an omelet. But I love dressed up, flavorful, fluffy eggs full of color and vegetables. Enter the frittata. A frittata is an egg-based dish similar to an omelet or crustless quiche, with additional ingredients such as meats, cheeses, vegetables or pasta.
It looks complicated and impressive on the table, but is really super easy to prepare. I started with a basic recipe then played around a bit using what I had on hand. You can double it easily enough, depending on your crowd and skillet size. Check it:
5 eggs + 1/2 cup egg whites (just 5 eggs is fine, too — the whites make it a bit puffier)
2-3 oz. goat cheese, crumbled
3-4 oz. baby spinach
1/2 tomato, sliced/diced
4-5 baby portobello mushrooms, sliced
1/4 onion or 1 clove garlic
1-2 TB vegetable oil
1 TB olive oil
salt and pepper
1. Preheat oven to 400 F. Crack eggs in a bowl. Add salt and pepper and whisk to blend.
2. Heat oils in an oven-safe skillet. TIP: I used a cast iron skillet, so if you have a nonstick skillet you might use less oil. When oil is hot, add mushrooms and onion/garlic, sauteing until slightly tender. Add spinach and stir to wilt.
3. Pour in eggs, top with tomatoes and goat cheese. Allow to sit on the stove cooking for about 5 minutes.
4. Transfer pan to oven and cook for 10-12 minutes, or until springy to the touch. Allow to sit for a few minutes before serving.
I made another frittata the next day, using Parmesan and orange bell pepper. Delish! This is a good recipe to keep on hand for weekends and company. Oh, and don’t forget to pair it with a Bloody Mary.