The Almighty Frittata

I ate my first frittata just a few years ago at Cafe Lula in Chicago’s Logan Square neighborhood, where I was living at the time. It was full of tomatoes, spinach, and cheese, and arrived in a 6-inch white china ramekin. It was delicious, but since it was available at such a close venue, I didn’t attempt to make my own until recently. I was surprised by how easy and versatile they are.

The frittata originated in Italy or Spain, but no one seems to know for sure which. It is delicious served cold or hot, for breakfast, lunch or dinner. It can be meaty or vegetarian depending on your taste. It can be cheese-filled or milk-free. It’s generally gluten-free without trying. It goes great with fresh fruit, a salad, or fried potatoes on the side. It functions beautifully as a main dish at any brunch or hen party (bridal shower, baby shower, etc.).

It’s somewhere between a quiche and an omelette, a crustless egg-based dish made half on the stovetop and half in the oven. Preparation is easy, with no Julia child-esque omelette-rolling technique required. Beat some eggs, prep your fillings, and you’re ready to go.

It’s the kind of dish that you can engineer with whatever’s in your fridge, as long as you have eggs on hand. That alone has value, especially at the end of the week, when a cast of random vegetables and leftover meats are in need of consumption. At the same time, you can certainly go as gourmet as you like, using delectable imported cheeses and various fresh herbs to make it into something special. The frittata pictured above contains sauteed sweet onion, blanched asparagus, and chevre.

Some other delectable filling combinations include:

• Roasted red peppers, fresh spinach, and chevre
• Crumbled bacon, sliced mushrooms, and Parmesan or Romano cheese
• Chopped tomatoes, fresh basil, and mozzarella
• Blanched asparagus, chicken sausage, and Brie
• Diced ham, caramelized onions, and Gruyere
• Black beans, chorizo, and queso blanco or manchego (top with salsa)
• Sauteed leeks, sundried tomatoes, and pine nuts

Basic Frittata

2-3 tablespoons olive oil
6-8 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 cups filling of your choice

Preheat the oven to 350 degrees. Brush the bottom and sides of a 10-inch ovenproof skillet (cast iron is best) with olive oil so the surface is well-coated.

In a large bowl, beat the eggs, salt, and pepper until the yolks and whites are fully combined. Place the oiled skillet on the stovetop over high heat until very hot, but not smoking. To test, drop a bit of water onto the surface; when it sizzles, the skillet is ready. Pour in the eggs, and cook until the bottom and sides begin to set (the edges will start to firm up, but the top should still be liquid). Add the filling evenly, and continue to cook a few minutes more. When the top is starting to set, remove from heat and place in the oven. Cook 5-10 minutes more, until completely set. Remove from oven, run the blade of a knife around the edge to loosen the sides from the pan, and cut into wedges. Serve immediately, or chill and serve later.