Frittata for brunch is brilliant because you just assemble it and stick in in the oven while you take a shower and make coffee or set a beautiful table.
You can serve it warm or at room temperature, so you don’t have to worry about serving it hot or tardy guests throwing off your timing.
And it’s gluten free (unless you offer it with pieces of torn baguette, as I do).
Toss together a salad with some nice greens, and your work is done.
Here’s how to make a frittata without a recipe:
- Heat your oven to 180C, and put a well-seasoned cast-iron skillet on the stovetop.
Sauté some sliced onion in plenty of olive oil until it softens (you could throw in some Swiss chard stems or mushrooms, too).
Add a handful of greens for each person—baby spinach or chopped chard leaves are great—and cook just until they wilt and there’s no liquid in the pan.
Meanwhile, crack your eggs into a bowl (two or three per person).
Whisk them together with some full-fat dairy—whole milk, cream, sour cream, whole-milk yogurt—about 1/2 cup for a dozen eggs.
Don’t forget to sprinkle in some salt and pepper.
If you’ve got a bit of parsley in the crisper or some herbs on the windowsill, mince a handful and throw that in as well (save a pinch for garnish).
If you like cheese, mix in up to a cup of something melt-y like cheddar or Gruyère for a dozen eggs, half a cup for six; you can sprinkle more on top, too.
Spread out the veggies in the bottom of the skillet.
Maybe add a little more olive oil for good measure (it’s a healthy fat, anyway), and make sure it coats the sides of the pan as well.
Pour in the egg mixture.
If you want more cheese on top, go for it.
Bake until it’s mostly set but still jiggles in the middle if you shake the pan, 20 to 40 minutes, depending how big it is.
Err on the side of undercooking:
You can always stick it under the broiler for a minute or two if it doesn’t set when it cools.
Serve the frittata warm or at room temperature; it’s fine to let it sit out for hours (I make sandwiches with the leftovers).
Toss together some nice salad greens with a squeeze of lemon, a drizzle of olive oil, and some salt and pepper.
You can serve it warm or at room temperature, so you don’t have to worry about serving it hot or tardy guests throwing off your timing.
And it’s gluten free (unless you offer it with pieces of torn baguette, as I do).
Toss together a salad with some nice greens, and your work is done.
Here’s how to make a frittata without a recipe:
- Heat your oven to 180C, and put a well-seasoned cast-iron skillet on the stovetop.
Sauté some sliced onion in plenty of olive oil until it softens (you could throw in some Swiss chard stems or mushrooms, too).
Add a handful of greens for each person—baby spinach or chopped chard leaves are great—and cook just until they wilt and there’s no liquid in the pan.
Meanwhile, crack your eggs into a bowl (two or three per person).
Whisk them together with some full-fat dairy—whole milk, cream, sour cream, whole-milk yogurt—about 1/2 cup for a dozen eggs.
Don’t forget to sprinkle in some salt and pepper.
If you’ve got a bit of parsley in the crisper or some herbs on the windowsill, mince a handful and throw that in as well (save a pinch for garnish).
If you like cheese, mix in up to a cup of something melt-y like cheddar or Gruyère for a dozen eggs, half a cup for six; you can sprinkle more on top, too.
Spread out the veggies in the bottom of the skillet.
Maybe add a little more olive oil for good measure (it’s a healthy fat, anyway), and make sure it coats the sides of the pan as well.
Pour in the egg mixture.
If you want more cheese on top, go for it.
Bake until it’s mostly set but still jiggles in the middle if you shake the pan, 20 to 40 minutes, depending how big it is.
Err on the side of undercooking:
You can always stick it under the broiler for a minute or two if it doesn’t set when it cools.
Serve the frittata warm or at room temperature; it’s fine to let it sit out for hours (I make sandwiches with the leftovers).
Toss together some nice salad greens with a squeeze of lemon, a drizzle of olive oil, and some salt and pepper.
No comments:
Post a Comment