A frittata is a great thing to know how to make, because it is simple and tasty (hot or cold) and it can feed a lot of people at once. You need a lot of eggs, which is no problem for us on the farm, we are getting quite a few every day from the chickens. You can use whatever you have in the refrigerator from the night before, such as onion, bacon, tomato, broccoli, ham, sausage, asparagus, I mean whatever you have around. And you need some decent cheese, such as Parmigiano Reggiano or Gruyere, finely grated on your Microplane. Lastly, use a straight-sided, nonstick, oven-safe skillet. Recipe:
In a large bowl, beat enough eggs (usually 8-12) such that the other ingredients are well-covered. Add some grated cheese (1/2 to 1 cup; 125 to 250 mL) and stir well. Saute your other ingredients in the skillet until just cooked through. Pour the egg mixture into the skillet, stir well to distribute everything evenly, and cook on low heat until the edges of the frittata begin to set. Transfer the skillet into a medium oven (325 F/150 C) and bake until the entire frittata is set and begins to brown slightly on top, about 10 minutes. If you have a broiler or salamander you can finish with a short high broil to brown the top, assuming your pan can take the heat. Unmold the frittata onto a towel and then flip it back over onto a serving plate. Cut it into wedges for service.
What's uneaten at breakfast makes a fabulous cold lunch, but for some reason these do not do well re-warmed.
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