This unfolded Italian omelet is perfect for brunch or a quick weeknight dinner. Fill with leftover cooked vegetables, potatoes or even rice.
Basic Egg Recipes
1/4 cup liquid, such as milk, tomato juice or broth
1/4 teaspoon dried thyme leaves or herb of your choice
Salt and pepper
1 cup filling of choice
2 teaspoons butter or vegetable oil
In medium bowl, beat eggs, liquid, thyme, salt and pepper until blended. Add filling and mix well.
Melt butter in 6- to 8-inch nonstick omelet pan or skillet over medium heat. Pour in egg mixture and cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. Cut into wedges. Yields 2 to 4 servings.
Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables, and cooked pasta or grains. Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
For fewer or more servings: Adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For two eggs, use a 6-inch pan; for six eggs, an 8-inch pan; for eight eggs, an 8- to 10-inch pan.
Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert frittata onto platter to show its nicely browned bottom.
Broiler Method: Prepare frittata in a pan with an ovenproof handle. (To make handle ovenproof, wrap it completely in aluminum foil.) Cook on stovetop until eggs are almost set. Sprinkle with shredded cheese, breadcrumbs or crushed chips. Broil about 6 inches from heat until eggs are completely set, no visible liquid egg remains, and cheese is melted or topping is lightly browned.
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