How to Make Frittata, an Omelet for the Lazy
Look, omelettes are great little egg dishes, especially when they include cheese and other toppings, but it’s undeniable that they require a little maintenance. If you want a cheesy dish of eggs and vegetables that will save you from dull concentration, you need to start making frittats.
If you know how to make an omelette, great. You probably also manage to drink eight glasses of water daily and meditate, and I’m proud of you, but some people just aren’t there yet. Some of us need a little more “fix and forget” breakfast, and some of us are very anxious about turning our eggs.
Not only does Frittata demand less of you than an omelette – is there not enough demand on you and your time these days? – but also gives excellent leftovers, which means that you can cook breakfast (or lunch) for several days in one go. Speaking of leftover food, frittata is a great remedy for the last bites of fried vegetables or shredded chicken that may remain in the fridge.
I never use the recipe when making frittata, so this is an indulgent dish, but here’s a short list of what you’ll need to make it:
- About 3 cups of “all sorts of stuff,” not including cheese. This can be protein, vegetables, or carbohydrates. I like to use about a cup from each category. (Favorite dishes are sausage, bell peppers and potatoes, as well as ham, onions and mushrooms.)
- A little vegetable oil or animal lard
- 6 or so eggs (enough to cover a whole bunch of things)
- Seasonings of your choice
- At least a cup of grated or crumbled cheese
Grab your favorite, well-seasoned cast iron skillet (or one that is suitable for use in a non-stick oven) and cook any raw meat you intend to use. Remove it from the skillet with a slotted spoon and set it aside, leaving behind tasty bacon or sausage fat that might run out.
Sear any vegetables that need to be sautéed in a tablespoon of cooking oil, starting with the stronger ones (like potatoes). When all the vegetables and carbs are cooked to your liking, season them, add the cooked meat and let it warm up a little, then add at least a cup of cheese and let the cheese melt a little. Beat the eggs with a little salt and pepper, pour them on top and do not touch anything.
As soon as the eggs start to solidify at the edges, place the whole thing in a 400-degree oven for about 10 minutes, until the eggs are frozen. If you want everything very sweet, add more cheese after the eight-minute mark and place it under the broiler until everything is brown and bubbly. Remove from oven, let cool slightly, then chop and serve. If you manage not to eat it all in one sitting, your frittata will last for about five days when stored in an airtight container in the refrigerator.