Whole Living (July/August 2012)
There are a few specific times when we make a frittata:
We're craving eggs but are a bit bored with our routine of scrambled or fried...
It's after work and we're ready to eat but haven't gone to the supermarket and have very little on hand...
We find ourselves with an overflowing crisper drawer and need a quick way to use up a bunch of vegetables...
And often, it's a combination of all three.
The frittata (or FRRREEE-TAH-TAH if you're Giada) is a handy, simple recipe to have in your back pocket when hunger comes calling.
And you can't find a more basic template for creating your own frittata than this version from Whole Living that combines ingredients that are in their prime time right now: zucchini and corn.
This recipe uses the same method for a frittata that we've used dozens of times: cook your fillings in a cast iron skillet, add the eggs and let them set slightly, then finish the dish under a broiler so that the top becomes nicely set and brown.
The full endeavor, start to finish, takes very little time. Most of the time involved is in prepping the vegetables -- once you have them ready, it typically takes less than 15 minutes to cook the frittata.
The nice thing about this template is that it's infinitely customizable. We've used all sorts of vegetables in frittatas, and they've almost all turned out well (though that time we tried to sneak turnip into a frittata so we could get it out of our crisper was not one of our most inspired culinary moves).
If you like spicy, add hot peppers.
If you have tomatoes, chop them up and toss them in!
Carrots, leeks, leafy greens, or green beans? Go for it.
Only have onions in your pantry? They'll be great.
Leftover ham loaf? Well, don't ever do that.
If you don't improvise your own, you can also just use the recipe from Whole Living -- it's an excellent mix of corn, zucchini, red onion and jalapeno. You won't be disappointed.
But whatever you throw into in your frittata, be sure to let us know how it turns out.
2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1 zucchini, thinly sliced
1 cup fresh corn kernels
8 large eggs
Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.
In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.
Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.