Frittata

What, no post on Frittatas yet?  I'm amazed.  Jo turned us on to this dish by taking us out for brunch at Morning Glory in south Philly and I have been working on making them at home.  The recipe is simple and variable:  saute up whatever veggie goodness suites you, add scrambled eggs and cheese, and cook, browning the top under the broiler at the end.  Kind of like a quiche with no crust.  Except, not so many onions.  And cooked (see further, below) on the stove top.

Obviously this recipe is open to creativity.  My favorite so far is broccoli and mushroom with feta cheese.  Includes chopped onion and some garlic, of course.  I like to add a small glug of milk to the scrambled egg to help it fluff up (not as much as for a quiche).

The trick is in getting it to cook properly.  The egg fluffs up and if you get the egg to pan diameter wrong, gets too deep to cook through before the bottom burns (bummer).  I found an 8 inch cast iron skillet is right for a 2 egg frittata, which is about the right size for the two of us (but may be the right size for one active younger person).  I start by sauteing the onion and garlic in a little butter but add some water before things dry out and basically steam the vegetables.  Once they are cooked, I add the scrambled eggs (with a glug of milk and a dash of Worcestershire sauce) and scramble the veggies into the egg, then add the cheese on top (press it into the egg) and let it be.  Once it has started to cook on the stove top, I transfer it to the oven for more even heat.  When the egg is nearly all cooked I put it under the broiler to brown slightly.   Because we have a gas oven, I just turn on the broiler, which heats the oven above it to whatever temp you get when the broiler is running.

It may take a little practice to get this right, but it's worth it!