Build Your Own Frittata

Frittata is the Italian word for omelet, but it differs in many ways from the classic French omelet. With omelets the ingredients are folded inside (which as my family can attest to I never have quite mastered). With the frittata, it is an unfolded, open face omelet that is completely all-purpose. They can be made for breakfast, lunch or supper, as well as, an appetizer. Not to mention they are fast and easy to make, they have endless versatility because you can make they with a variety of products that you have on hand or picked up with your CSA Bag. They can be made in advance — served hot or at room temperature — cut into wedges, squares or circles. Nice and easy to clean up because they are a one skillet dish.

Frittatas can be as thick or as thin as you like and can include items liked cooked meat or seafood, vegetables, herbs, cheese, pasta or cooked grain. Adjust your fillings and flavors based on what’s in your refrigerator. Frittatas can give new life to leftovers, and they are a great way to get several food groups into a meal. There is not really a ‘right’ way to make them, but as with any egg base dish you need to make sure not to use too high of a heat as that tends to toughen the eggs.

A few tips that will help you build your own frittata:

1. On average, figure about 2 cups of vegetables for 5 eggs.
2. Saute your fillings before adding your eggs. This will help impart more flavor and ensure that the fillings are thoroughly cooked.
3. When sauteing your vegetables start with the firmest ones first, then add your softer ones as you continue to cook.
4. Lightly whisk the eggs with your herbs and seasonings before adding them to the pan will help to distribute the seasoning evenly in the pan.
5. Small bits of cheese will melt and create gooey cheese pockets.
6. Cook your frittata in a heavy, flat bottomed, oven-safe skillet over medium heat. (You must be sure that your skillet is oven safe, if you have doubts, do not use it. You don’t want to risk melting your handle in the oven.)
7. Using a heat resistant spatula, gently push the egg mixture away from the sides of the pan when you first start cooking on the stove top, allowing it to seep to the bottom of the pan. This will help the eggs cook more thoroughly.

Steps to constructing and cooking your own frittata:

1. Put a tablespoon of butter/or oil in a large skillet over medium heat.
2. When hot add the vegetables and cook until soft, about 5-8 minutes.
3. Meanwhile whisk your eggs with your seasonings.
4. Sprinkle the cheese on top of the sauteed vegetables.
5. Pour eggs over the top of your sauteed items, evenly distributing.
6. Slide heat resistant spatula around egg of skillet.
7. Cook, until the eggs are starting to set.
8. Finish off in the oven at 350F. Cook until an internal temperature of 160F or above has been reached.

Here is a picture of the ingredients that I used in my frittata. (Eggs, butter, goat cheese, fox point seasoning, summer squash, and from my CSA Bag green peppers, onions and tomatoes). You also might notice that I have one of my favorite pieces of kitchen equipment in the background, my mandoline. It is great when wanting to slice produce uniformly for that they all cook evenly.

There are many recipes on the internet and in cookbooks for frittatas, but because this is one of those recipes that are constructed with what I have on hand; it is different every time I make it. Hopefully you will be adventurous and want to try your hand at building your own special frittata.