There's nothing earth shattering or insanely unique about this frittata. It's not trendy or cool or going to teach you any new tricks. But master the art of this versatile throw together dish and your life will be easier and calmer. That's because there is virtually no time of day that this eggy filled, no-advance-planning-necessary, stovetop favorite doesn't work.
Serve it with a simple salad and some bread and it's the perfect, light, last minute dinner. Looking for something to please at an informal brunch? I promise it'll be devoured. And if in some insane universe, it's leftover, you'll be jumping for joy because it's also terrific as a stay-at-home or take-to-work lunch. And last but definitely not least, I have personally gobbled it down cold, straight from the fridge and I know I'm not the only one in the house to do so!!
And not only does this come together with very little prep, but you can basically use any veggies you have lying around. Here, I thinly sliced onion, garlic, red and yellow peppers, mushrooms--even a potato and tossed 'em in but it would also be great with broccoli, zucchini, corn, tomatoes--your imagination is the only limit.
And the best part of it all of course, is the taste. The veggies get meltingly tender and because you pop the pan under the broiler for a minute or two, the surface cheese gets crispy, crunchy golden brown, making for a wonderful texture/flavor ratio that just can't be beat.
Hmmnnn....maybe we are in earth shattering territory after all!
"Anytime of the Day" Veggie Frittata
Prep Time: About 30 minutes
- 4 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 large onion, peeled, cut in half and sliced into thin half-moons
- 1 potato, peeled and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow, green or orange pepper, seeded and thinly sliced
- Pinch of salt and pepper to taste
- 1/2 pound of mushrooms, cleaned and thinly sliced
- 8 large eggs
- 1 cup freshly grated cheese, any kind that melts well (I used a mixture of Monterey Jack and cheddar)
1. Place 3 tablespoons of the oil in a large, deep, oven-proof skillet and heat over medium-high heat. Add in garlic, onion, potato and peppers. Turn the heat down, season with a bit of salt and pepper and stir to combine, letting mixture cook for about 10 minutes, until everything is tender. Add in the mushrooms and cook for another few minutes, until they shrink down and begin to get golden brown. Transfer to a large mixing bowl.
2. While veggies are cooking, mix the eggs and cheese together in a large bowl, whisking well until combined. When veggies are done, pour them into the egg mixture and stir well to combine. Add the remaining tablespoon of oil to the skillet and heat over low heat. Pour in the egg/veggie mixture, cover the skillet and let cook for 10-15 minutes over a low light.
3. Preheat the broiler. When frittata is slightly browned and set, place it under the broiler for a minute or two--watch carefully so it doesn't burn. Remove, cut into wedges and serve immediately or let it cool down to warm or chill it --no matter how you dish it up, it's always good!!
Note: Recipe loosely adapted from Eat This..It'll Make You Feel Better by Dom DeLuise. Feel free to sub in or out any veggies or cheese you like--it's a very versatile recipe.