The nice thing about the frittata is that, yes, it’s delicious, but it’s that it really doesn’t require planning. It serves very well as one of those end-of-the-week-what’s-left-in-the-fridge kind of dishes. Sure, you can plan on making it– because variations of it are definitely worth going out your way for, but either way, you’re good to go.
Let’s say it’s Saturday. A really nice day, and the latest issue of Fine Cooking shows up in your mailbox, and you look at all the amazing things you can make, and start to make mental plans in the future to do so. Then you go about your day, have fun, maybe play poker with the guys until the wee hours of the night, and get up Sunday morning, oh, I don’t know, feeling that “sure, one more glass of red, why not” kind of way… Now say that particular Sunday is Mother’s Day.
Yeah.
Gifts from me and kids, covered. Card, covered. Brunch plans after church? Hm. Notsomuch.
Enter the Frittata. I grew up with it being called “Peppah’s and Eggs” (Boston-Italian accent applied) and while I didn’t appreciate it then, with it’s chunky Bell peppers bringing their bitter bite to the party, I certainly appreciate now. I avoid the Bell peppers because, let’s face it, they’re evil, and have come to understand that what makes the frittata delicious: caramelization– layers of it.
It starts with layer one: what’s in the produce drawer? Zuchini, peppers, onions?
Great, grab some, chop, toss in a non-stick frying pan, sprinkle with some kosher salt, fry with some olive oil (2 Tbl) on medium-high heat until well-caramelized.
Layer two (optional): any meat lying around? Some left over cold cuts, like ham? Some pre-cooked Italian sausage? Chorizo? Chop it up, or for the sausage, give it a good run in the food processor. Toss it in the pan with the vegetables. Give it all a good mix, let it cook a bit, still on medium-high heat– you want a little browning.
Layer three: Eggs. 4-5 of them, whisked. Take the pan off the heat, pour the eggs over the top. No need to stir or anything– the egg will find it’s way in & around your pan’s ingredients before being fully-cooked by the retained heat.
Layer Four (optional): Cheese. Sprinkled over the top.
Take the pan and put it under the broiler (middle rack) until the top is GBaD*. Slide onto a plate, slice pizza-style and serve. Goes well with a crusty, rustic bread.
The Frittata that saved Mother’s Day: Red & Orange pepper, Vidalia Onion, ground coriander, two Spanish Chorizo sausages– ground, Monterey Jack cheese.
Oh to have had some Manchego cheese around– it would have looked like I planned it.
*GBad: Golden, Brown, and Delicious.
