ChezCindy: Make-it-your-own Easy Frittata

This hearty frittata leans towards Italian using typical ingredients found in Italian cooking.  However, the beauty of making a frittata is that the ingredients can easily be switched to accommodate preferences and to whatever is available in your refrigerator.  In this recipe I used leftover roasted vegetables, added cherry tomatoes, fontina cheese, and topped the baked egg dish with chopped basil and parsley.  Use this basic recipe as a place to begin, then make it your own.  

The basics for making a frittata are eggs, dairy, and mix-ins.  Some recipes call for cooking entirely on the stove top.  Others using a flipping technique.  This frittata is baked in the oven and is the simplest.  Having leftover vegetables and/or meat makes it even simpler.  

Basic Frittata Recipe

8-10 large whole eggs

1/2 cup cream, half/half, or whole milk

1 teaspoon kosher salt

pepper to taste

3 tablespoons oil or butter, or a mix of both

2-3 cups cooked vegetables and/or meat, cooled

1/2 up to 1 cup grated cheese

1/4 cup chopped fresh herbs, such as parsley, basil, rosemary and/or thyme

Place the oven rack in the middle of the oven, preheating to 400 degrees.  

Whisk the eggs in a medium bowl with the dairy, salt and pepper, set aside.  Using a 10-12-inch cast enamel skillet, heat the oil/butter in the pan, swirling to coat the bottom of the pan.  Add the cooked vegetables/meat to the hot pan, stirring together just to warm the mixture.  Turn off the heat.  Carefully pour the egg and dairy mixture over the warmed vegetables/meat.  Stir in the cheese.  Transfer the skillet to the hot oven, baking the frittata until puffed and golden, about 15-20 minutes.  The eggs should be just set and not firm to the touch.  

Remove the pan from the oven, allowing the frittata to cool slightly before garnishing with the chopped herbs.  Cut into portions and serve hot or warm.