By Linda Bassett
In Italian vernacular, the phrase “are una frittata” translates as “to make a mess.” But on the table, that mess becomes delectable. Quite different from a mess of grits or a mess of catfish, a frittata brings beaten eggs together with whatever the cook imagines for a quick meal — breakfast, lunch or dinner.
Often likened to an omelet, a plain frittata happily doesn’t require risky flipping for perfection. It puffs up to golden glory and interior creaminess with a quick trip to the oven.
Plain for breakfast, the cook might want to add a sprinkling of cheese — any kind, it needn’t be Italian — or cooked bacon crumbles. I like a handful of chopped fresh green herbs e.g. basil, parsley, dill, mint or any of them in combination. Change it up with a variety of veggies from sliced potatoes to sauteed onion to spinach leaves and there’s lunch!
For a light supper, combine cubes of cooked chicken, a handful of roasted vegetables and/or chopped fresh herbs. Pair with salad and hot crusty bread. Save the leftovers for tomorrow’s sandwich. Room temperature.
Cooking a frittata requires little equipment — a skillet; a whisk and bowl for beating the eggs; a spatula; a knife and cutting board for any chopping.
Start with a moderately hot pan. Pour in a bit of olive oil to cover the bottom generously.
If you like garlic, walk a peeled whole clove around the bottom of the pan until it turns golden, then discard. Add the fillings, stirring to warm. Then add eggs, beaten with a splash of water or a dash of half-and-half to help the yolk and white get along. Pour the mixture over the fillings already in the pan (it should barely cover them) and give the pan a swirl.
Use a spatula to gently lift the edges all around allowing some uncooked egg mixture to flow to the bottom. Cook just until the bottom sets. Slide the whole pan into a preheated oven and bake until the top puffs up into a golden cloud. Scatter with grated cheese. (Make sure to use potholders to grab the handle.) And, ready!
A few tips: If you have a cast iron skillet, use it. Leftover spaghetti — without tomato sauce — makes a great filling. You might top the cooked frittata with a dollop of whipped ricotta.
Real recipe follows:
A BASIC FRITTATA
Makes 4 servings.
6-7 extra-large eggs
2 tablespoons water
Salt, ground black pepper
1 tablespoon each unsalted butter and olive oil, to coat the bottom of pan
Heat oven to 400F. Beat eggs with water, salt and pepper, until foamy.
Heat butter and oil in a heavy 10-inch skillet over medium low heat. Be sure the bottom is coated with oil and butter. Pour in eggs; reduce heat to low.
Cook, shaking the pan and lifting the edges with a spatula to allow eggs to stream into the pan to cook. Do not allow it to brown.
While the top is still wet and glossy, transfer the skillet to the oven for 2 to 3 minutes.
The frittata is ready when the top is slightly puffed and golden.
