This recipe can be a great appetizer, side dish or main dish any time of day. From spring to fall there is always an abundance of eggs, because the chickens lay more when the days are longer. A spring chicken is just becoming a daily egg layer by the fall.

A frittata can be served for breakfast, lunch, or dinner; tastes as good cold or at room temperature as it does warm and is the perfect dish to make with leftovers. Think potatoes, broccoli, leeks, onions, and fresh herbs. I love cherry tomatoes cut in half and placed sliced side up on the top with fresh thyme.

It can be baked in the oven or—a bit trickier because it requires flipping—on the stovetop.

Beat the eggs only enough to blend the whites and yolks because if you beat too much, they will rise and then fall making for a denser frittata.

Pyrex glass works great for this dish, but my favorite is the cast iron skillet. 10” skillet = 12 eggs or 12” skillet = 16 eggs (add about 1/4 cup of vegetables and cheese).

Any vegetable works well. If you use spinach or chard, just make sure it is dry, as too much moisture will make for a watery frittata.

1/2 cup heavy cream or milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup cooked spinach
1/2 cup cooked onions
1/2 cup grated cheese
1/2 bacon or sausage

Top with 3 teaspoons fresh herbs and 10 cherry tomatoes cut in half = 20 halves placed on top
Bake at 35o˚ for about 25 minutes—different pans cook differently and different sizes make a difference also.
When the edges start to pull away from the sides, it is cooked. Allow to cool 20 minutes before slicing

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