Frittata

Frittata

Three cheers for the frittata!

Eggs get a lot of bad hype… but for 80 small calories, these beauties deliver a satisfying hit of protein and do wonders for your baking. There is a lot to that old advertisement “The incredible, edible egg!”

This recipe flexes easily. To serve a crowd, double the ingredients and use a 10-inch skillet. Garnish each wedge with slices of avocado, a dollop of remoulade, or a spoonful of guacamole. It’s a beautiful brunch that won’t leave you laboring over the stove while your guests are having fun.

  • FRITTATA
  • Servings: 2
  • Time: 0hr 30mins
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  Place oven rack just below center; start preheating to 350°F “Convection” (verify with an oven thermometer). A low temperature decreases the risk of curdling the eggs.
  • ½ cup (2 ounces) diced white or yellow onion

Meanwhile, prepare and set aside.

Tip: With an onion on its side, cut off and discard both ends. Cut in half from pole to pole; discard dry or tough layers. Place cut sides down and slice to ¼ inch, holding the pieces together as you work. Cut across slices to dice.

Holding slices together reduces exposure to eye-irritants.
  • ½ cup (2 ounces) diced red or orange bell pepper (any combination)
  • ¼ cup chopped sun dried tomatoes or precooked meat, such as ham or sausage

Prepare and set aside.

Tip: Lay the pepper on the workspace, cut off sides, avoiding any pale membrane. Cut ¼-inch slices; cut across slices to dice.

Flavorful, colorful ingredients add punch. Flat pepper pieces are easy to dice.

  • 2 teaspoons unsalted butter
Add butter to an 8-inch skillet over medium to medium-low heat; circulate to coat base and sides of the pan. As it begins to foam (2-3 minutes), add the prepared vegetables; cook just until onions are tender (2-3 minutes). Preheating discourages sticking. Cooking the vegetables dehydrates, intensifying flavor.
  • 6-7 fresh baby spinach leaves, arugula, or basil
Spread the vegetables into an even layer; arrange spinach evenly over the top. Note: Basil tends to brown when exposed to heat.
  • 3 large eggs
  • 1 ounce (¼ cup) crumbled Greek feta
  • 2 tablespoons heavy cream
  • ¼ teaspoon roughly ground black pepper
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon fine sea salt
In a 1-quart bowl, whisk eggs until loose and frothy; whisk in remaining ingredients. Gently and evenly pour over basil leaves. Gently use a fork to lift vegetables to allow egg to flow beneath. If any leaves are floating, gently press into submersion. The egg mixture initially barely covers the vegetables but will expand during baking. Feta adds intense flavor. Exposed leaves tend to burn in the oven. Lifting works better than stirring because stirring promotes sticking.
  • 1 avocado, pitted and peeled

Transfer skillet from stove to oven; bake just until eggs swell to the center and register 170°F with an instant-read thermometer (10-11 minutes). If any brown areas appear, remove from the oven immediately, as this is a sign of overcooking. Cover with a lint-free dishcloth and rest frittata 5 minutes. Wedge and serve with avocado slices.

Tip: Run a chef’s knife blade around avocado, stem to blossom end, circling the pit. Twist to separate halves. Place the half holding the pit on the workspace, hit pit with the blade; twist to blade release. Remove skin, which easily peels off if it is ripe.

Overcooking causes rubbery egg curds. Resting allows the center to set without overcooking, and a dishcloth will not collect condensation. Pitting on the workspace is safer than holding in your hand.