Frittatas are the most flexible and forgiving food imaginable. They’re equally enjoyable at breakfast, lunch, and dinner. They can be served hot, warm, or at room temperature. They pack well for lunches and snacks. They accommodate almost any sort of cheese. Best of all, they’re a tasty way to use up leftover vegetables, cooked potatoes, and bits of meat. Use this basic frittata recipe and give it a different spin every time you make it!
Heat the olive oil and butter in a heavy-bottomed, oven-proof skillet over medium-high heat until the butter is melted. A seasoned 12” cast iron skillet is perfect! Add the onions, and sauté until the onions are soft and golden, but at least10 minutes. The longer you sauté them, the sweeter they’ll be. Depending on your stovetop, you may need to reduce the heat to prevent the onions from burning.
Add the sliced potatoes and give them a stir to distribute them evenly with the onions. Cook until the potatoes are warmed through. This should only take a moment. At this stage, I like to season the potatoes lightly with a sprinkle of salt and a grind of black pepper.
This is the time to add any leftover bits of vegetables you may have on hand. Sauteed peppers, spinach, chard, or kale all work well. Cubes of ham, turkey, chicken or slices of sausage are great additions.
Beat the eggs, milk, salt, and pepper together in a bowl. Stir in 3/4 cup of the grated cheese.
Using a spatula, scoot the onions, potatoes, and ham around in the pan to evenly distribute. Now pour the egg mixture over the top. Reduce the heat to medium-low. As the bottom of the frittata begins to set up, use a rubber spatula to lift the edges of the frittata and let the uncooked egg mixture flow around the edges of the pan.
When the frittata is set and no longer jiggles, you can loosen it from the pan with a spatula and remove it to a plate. Then flip the frittata and slide it back in the pan to brown the other side. Sprinkle the remaining ½ cup of cheese across the top of the frittata to melt.
Easier still, you can finish the frittata by sliding it beneath the broiler when it is about ¾ cooked but still a bit sloshy on top. In this case, strew the remaining ¾ of cheddar on top and pop under the broiler. Guard it like a hawk because it will puff up and brown in mere minutes. Pull it from the oven and let a rest for a few minutes; then slice into pie wedges and serve.
By Valorie Lee Schaefer for Organic Valley