the versatile frittata...

For those of you not in the know, according to Wikipedia, a Frittata is:

An egg based dish similar to an omelette or quiche, enriched 

with additional ingredients such as meats, cheeses, vegetables, and pastas.

In my kitchen, a frittata is an egg based dish similar to an omelette or quiche,

enriched with whatever vegetables I need to use up at the moment.

I make frittatas about once a week.

Usually at the end of because that's when my veggies need immediate attention.

The frittata featured on this post is a fairly simple vegetable version.

 I had broccoli, mushrooms, scallions, and tomatoes on hand,

so that's what I used to fill this particular version.

(I would have loved to add some cheese, but well... I ate it beforehand.)

So this is how I get started:

I finely chop onions & scallions.

I coarsely chop mushrooms & broccoli.

I quarter or half grape tomatoes.

In a large bowl, I crack eggs (10 in this case).

I add milk, cream, or half n half (3/4 of a cup in this case).

Really it's whatever's closest to its expiration date.

I whisk the darn thing together and season w/ pepper.

Then the cooking starts.

On high heat I sauté the onions and scallions til it slightly softens and caramelizes.

(I set aside the scallion leaves for later however.)

I then add the mushrooms. (Here a mix of button & crimini.)

I wait a few minutes for the liquid from the mushrooms to evaporate.

I then add the broccoli and allow everything to slightly brown.

And of course, I then season with salt & pepper.

Just a note that I used vegetable oil & butter to sauté. 

The butter for the flavor & the oil to keep the butter from browning.

Because this is a dish you want to transfer out of the pan,

I'm quite liberal with the oil & butter. 

I want to be able to flip the frittata out of the pan later in one piece,

so sticking to the pan is not an option. 

I realize I can use a non-stick pan. In fact I do, but one can never be to sure.

Once the veggies are slightly browned,

I season my egg mixture (with salt this time & a bit more pepper).

I then drop the heat to medium and pour the mixture over the veggies.

I then sprinkle the tomatoes & scallion leaves on top.

If you've got it, this would be the time to add cheese.

At this point it is very important to not stir.

Please do not disturb the magic happening.

Or if you prefer something more scientific,

do not hinder the coagulation of proteins in the pan.

If you haven't yet, because I forgot to mention it earlier,

make sure you're oven is preheated.

I don't have patience, so I set my oven to broil.

If you happen to possess the aforementioned virtue, 

by all means, set your oven to bake.

I'd like to note that by the time I put my frittata in the oven,

it is at least half cooked, with the base set and the top a bit runny.

This is why I set it to broil, I only need the heat source to cook the top.

(See! I've got a method to my madness.)

Once the sides of the egg mixture begin to brown,

transfer the pan into the oven.

If you're oven is set to broil, initially place the pan on the bottom rack.

Otherwise, place it in the middle.

I wait a few minutes to allow the entire mixture to set.

Once the top looks firm, but not browned, 

I transfer the pan to the top rack.

This is when I keep a close eye on the almost frittata.

I like the top browned, but not burned.

It's only a few seconds difference from the former to the latter.

Once the frittata is set and browned,

I take it out of the oven and allow it to cool.

Take my word on this, before attempting to transfer, slice, or whatever,

wait a few minutes, you'll be more successful.

Why you ask?

One, the eggs are still cooking and not completely firm.

Waiting allows it to set completely and therefore more stable.

Two, steam and moisture will form between the bottom 

of the pan and the frittata itself.

Sounds counter-intuitive to let this happen,

but the moisture that forms separates the egg from the pan,

thus allowing you to transfer the frittata with little effort. 

So if you heed my advice, the following should happen with little problems:

Take a plate, place on top of frittata.

Hold pan and plate firmly, flip pan over.

Voilà! The frittata should transfer onto the plate with little effort.

Now, you can leave it as, but I find the top half of the darned thing more presentable.

So take a serving platter, place on top of frittata.

Hold plate and platter together and FLIP!

What you end up with should be something similar to below:

Now I called this post the versatile frittata...

And really, it is. I've made a fairly straightforward vegetable version.

But don't let that limit you. 

Bacon, ham, cheese? Why not!?

Spinach, feta, caramelized onions? Of course!?

Orzo, sun dried tomatoes, pesto? Delicious!

You see where I'm going here? 

Frittatas can be served at any temperature.

So, you can eat it for almost any meal.

I eat it alone for breakfast.

I eat with a side salad for lunch.

I eat with a bit of pasta for dinner.

If you're still in doubt of its versatility,

then I dare you to try for yourself.