Frittata

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on April 23, 2011...

A frittata is like a cross between an omelet and a quiche, but easier and friendlier than both. You can make it for breakfast, lunch or dinner. You can easily make it larger or smaller to feed the number of people you have. It can be simple or elaborate. You can eat it hot or at room temperature, and you can even reheat a slice the next day.

This is a great way to use up leftovers and the veggies sitting in your crisper drawer. Anything you like in an omelet can go into a frittata. All you need to do is cook or warm the add-ins in the same skillet you plan to use for the frittata. Best of all, you’ll only need to wash a mixing bowl and a skillet. This is what I make for dinner when I have no food in the house.

A couple of notes:

·         You will need an oven-proof skillet for this recipe, meaning it can't have a plastic handle. If you don't have one, you can turn this into a crustless quiche by pouring everything into a pie pan and baking it in that.

·         If you are starting with raw meat- like sausage for example- cook that in the skillet first, then drain off the fat and continue with the recipe.

·         Hash brown potatoes or even leftover pasta are ingredients you don't typically find in omelets or quiches that are good in frittatas. Just make sure that when you add the egg, you really move everything around so the egg is incorporated completely.

The Recipe:

1 Tbsp butter

6 eggs

3-4 ounces cheese, shredded

Splash (1/3 Cup) milk or water

6 ounce ham, diced

½ pepper, diced

½ small onion, diced

Salt & pepper

Preheat oven to 400 degrees. Cook vegetables in an ovenproof skillet on medium high until almost tender. Add the ham and continue to cook until vegetables are tender and ham is warm. In the meantime, whisk the eggs with the milk, salt and pepper. When the ham and vegetables are ready, turn the heat down to medium low, and add the egg mixture. Sprinkle on half of the cheese and stir into the eggs with the ham and vegetables and cook for few minutes until the bottom is set. Top with the remaining cheese and put the entire skillet in the oven for 15 minutes, or until the top is set.