What better way to start the day than with a frittata? Eggs get a lot of bad press… but for less than 80 calories, each, those little beauties deliver a satisfying hit of protein and do wonders for your cooking and 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.
|WHAT YOU NEED||WHAT TO DO||WHY|
|Center an oven rack; preheat to 350°F Convection (verify with an oven thermometer). Meanwhile…||A low temperature decreases the risk of curdling the eggs.|
||In an 8-inch skillet over medium-low heat, circulate the butter to coat the base and sides. When it begins to foam (~2 minutes), add all the prepared vegetables, except the basil. Cook just until onions are tender (~2 minutes). Spread into an even layer; arrange basil evenly on top.||Preheating discourages sticking. Cooking the vegetables dehydrates, intensifying flavor.|
||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.|
||Transfer skillet from stove to oven; bake just until eggs set 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. Wedge and serve with avocado slices.||Overcooking causes rubbery egg curds.|