I’ve been mystified by the frittata ever since seeing this frittata pan set in a Williams-Sonoma catalog. Something so special it needs its own pan? Granted, Williams-Sonoma seems to think everything requires a special pan, & my specialized egg pan fetish began & ended with my incredible All-Clad omlette pan, but still, this mystical frittata intrigued me.
Then my mom gave me the Cooking for Baby cookbook (fabulous cookbook by the way — so much more than baby food in here), & there was a frittata recipe inside! Guess what? It didn’t even require a special pan set!
Why make a frittata? Other than the culinary street cred it’ll give you, it’s actually quite easy, & the oven time makes it so that you don’t have to be flipping pancakes & making sure eggs don’t burn at the same time. Look at me looking out for you. Also, it keeps well in the fridge. The Munchkin likes eating it at room temp, so it makes for a protein-packed snack on our city jaunts: just pull out a wedge, nuke it for several seconds so it’s not cold anymore, stick it in a baggie, & pack it in the diaper bag.
Just look at that. The herbs & cheese float to the top, & the meat (& veggies, if you’re using them) stay on the bottom. Layers & layers of incredible edible egg goodness.
Here’s what you need. The recipe leaves lots of room for improvisation based on what you have on hand & what your kid likes to eat. There are suggestions below.
- 6 large eggs
- fresh herb of choice, 1 tsp. minced (or heaping 1/2 tsp. dried herb of choice)
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 Tbsp. unsalted butter
- 1/4 cup finely diced onion
- veggies &/or meat of choice, 3/4 cup diced or grated, precooked or quick-cooking
- cheese of choice, 1/3 cup crumbled or grated
Ingredient suggestions (keep in mind these are Williams-Sonoma suggestions; take them with a grain of salt & use what you’ve got):
Cooked diced ham & potatoes, grated Gruyere cheese, & minced fresh rosemary (I use chopped deli ham, shredded Colby/Jack, & dried rosemary).
Grated or finely diced uncooked veggies of choice (zucchini, red bell pepper, tomatoes), crumbled goat cheese, & fresh basil or thyme. Or use cooked diced veggies.
Chopped black Nicoise olives & sun-dried tomatoes, crumbled feta cheese, & fresh dill.
1. Preheat oven to 350. In a medium mixing bowl, whisk together eggs, herb, salt, pepper, & 1 Tbsp. water.
2. In a large ovenpoof frying pan over medium heat, melt butter. Add onion & saute until soft & translucent, about 3 minutes. Add veggies & meat, if using, & saute 2 minutes to warm through. Shake pan to spread veggies &/or meat evenly in pan.
3. Remove pan from heat & pour in egg mixture. Sprinkle cheese over top.
4. Bake until center is set & cooked, & edges are browned & pulling away from pan sides, 10-15 minutes. Remove from oven & let stand for 5 minutes. Slide (or if you’re feeling really daring, flip) onto a plate; cut into wedges or squares with a pizza cutter.
That’s it! Really!