What do you turn to when it seems like there's nothing to eat and the
stack of leftovers in the fridge is way past its prime? I turn to eggs.
It's a staple I always have in the fridge. It's great to have on hand
for baking and of course for a fast healthy and nutritious breakfast.
But eggs can also make a great meal in a pinch. The other day I had
nothing to eat and all I could find were some vegetables I hadn't yet
used and a carton of eggs. So supper became this simple frittata, an
Italian-style omelette that's baked. Dinner doesn't need to be
complicated when you have a frittata recipe in your back pocket.
With
only a few easy steps, this egg-forward dish is very quick to put
together. Some light sautéing is required, but beyond that it's just
assemble and bake. Any vegetable at hand works well. I happened to have
cremini mushrooms, zucchini, and cherry tomatoes. Fresh herbs are also
very welcome in this dish. Parsley or basil work the best. And a
frittata is not complete without a topping of cheese. A good melting
cheese, like mozzarella, Swiss, or Parmesan adds an abundance of
flavor. And for some ultimate decadence, add bits of crisped bacon or
pancetta.
Make sure to
use an ovensafe nonstick pan for this recipe. It should not have a
plastic handle. I do not like to use the traditional Teflon nonstick,
because of the fumes that can be emitted at very high temperatures. My
choice of pan has a Thermalon nonstick surface, commonly marketed under
the name GreenPan. I find that this type of pan releases food
exceptionally well and also makes food crispier than usual. It also
doesn't flake like Teflon normally does after much wear. Try it and you
may soon add it to your coterie of pots and pans.
Vegetable Frittata
5 large eggs
5 large egg whites
fine sea salt
freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 garlic clove, minced
4 ounces cremini mushrooms, sliced
8 ounces cherry tomatoes, halved
1 small zucchini, sliced
2 tablespoons torn basil leaves
1/4 cup grated Gruyère
Preheat oven to 325 degrees F.
Using a whisk, beat together eggs and egg whites until frothy. Season with salt and pepper.
Warm
olive oil and butter in a 10-inch ovenproof nonstick skillet over
medium heat. Add the garlic and cook until fragrant, about 2 minutes.
Add the mushrooms and zucchini, cook until tender, about 5 to 8
minutes. Lower the heat. To the pan add the tomatoes and basil. Season
with salt and pepper. Stir and distribute vegetables evenly in pan.
Pour in the egg mixture. Let eggs set for a few minutes. Sprinkle with
cheese. Bake for 20 to 25 minutes or until the frittata has puffed and
is light brown. Yield: 4 servings.
Joseph Erdos is a New York–based writer and editor, but
above all a gastronomer and oenophile. He shares his passion for food
on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.
Also published on gastronomersguide.com