Eggs are so polite. You can do so many things to them that they’re almost impossible to screw up in my opinion. Last week when I was at a loss for what to make for dinner one night, I turned to the noble egg (well, 10 of them anyway) and made a frittata which is quite possibly the world’s simplest egg dish. Think of it as a quiche with no crust. An egg pie. An omelet without all the flipping and folding work.
Preheat the oven to around 350F. Beat eggs (10 for a large one, 8 for medium, 6 for a small-ish one) in a bowl with a bit of milk and add whatever the heck you want. Bacon. Cheeses. Sausage. Salmon. Zucchini. Carrots. Potatoes. Asparagus. Tomatoes. Peppers. Onions. Ham. Ground beast. (All meats should be cooked already.) Season with salt and pepper to taste or add just about any spice you can think of. Chipotle. Seasoning salt. Tabasco. Savory. Tarragon. Seriously, whatever’s on the spice rack will do. Using a 10 or 12 inch oven-proof skillet, melt a tablespoon or two of butter in the pan on medium heat, then pour the egg mixture in. Slide the pan into your oven for about 25-30 minutes or until it’s set in the center (the cake “stick a toothpick in it” test works just fine if you can’t tell visually).
If you don’t have an oven-proof pan, it’s quite alright to use a greased or buttered baking dish, but in my follow-the-rules brain, it’s not a frittata unless you baked it in the pan. I know. Sounds stupid, but there you go. Serve with fresh fruit, a fresh tossed salad and/or some fresh crispy bread from the bakery. And the next day? Have a cold slice for breakfast, or throw a slice in a zip lock bag and take it with you to work for lunch.
I’m already thinking this is going to be on the menu again this week. w00t.