Morgan and I continue our cooking saga with a super easy, versatile dish. We’re talking about frittatas. Frittatas are a great way to use up leftovers from last night’s dinner, or to make sure all your summer CSA veggies get put to use. You can put any combination of ingredients you want in them, they are great for any meal of the day, and are quick enough to make on a weekday or for a quick weekend brunch. What’s not to love? We made our late summer frittata in a Clay Coyote Flameware Large Skillet, but you could also use a Flameware Cazuela. The process is simple. Cook your meats and veggies, scramble your eggs with some dairy, add the eggs to the pan, and put it in the oven.
Our frittata was made with bacon, red pepper, jalapeno, potatoes, arugula, chives, and feta. If you want to recreate this version exactly, go for it! But it’s incredibly easy to make it your own too. You can use sausage instead of bacon, or make it vegetarian if you want. Don’t like feta? Leave it out. Whatever you do, I have a few tips for you to make sure it’s a success.
Number one, make sure to cook any fresh vegetables you are using ahead of time. Whether that is sauteing them in the pan like we did or roasting them in the oven, it’s important to get most of the moisture out of them. Nobody likes watery eggs. If you’re adding potatoes to yours like we did, it’s very important to fully cook them before adding the eggs, as they won’t have enough time to soften before the eggs are done.
Number two, use the right kind and amount of dairy. We used whole milk, but you could also put in something like sour cream or yogurt. Whatever you decide to use, make sure it is high in fat. This will help make the frittata creamy and luscious. The ratio of your dairy is important too. We made a six egg frittata and used a ¼ cup of milk. It’s easy to scale up and make a 12 egg frittata, just use ½ cup of milk. Having the right ratio keeps your frittata fluffy and prevents it from getting loose.
Number three, don’t overcook your eggs. After adding the eggs to our cooked veggies, we put the skillet straight into a 400 degree oven and it was ready in 10 minutes. Of course, cooking time may vary based on your oven at home. Be sure to keep an eye on it, you’ll know it’s ready to pull when the eggs on the edge have set and the center has just a slight jiggle when you move the pan. If you want, you can sprinkle some shredded cheese over the top and place it under the broiler for the last minute or two to get a golden brown top. If you do that, be extra careful not to burn the frittata.
We served ours straight out of the skillet, but you could also flip your frittata out of the pan onto a cutting board or plate to serve. I personally don’t like having to flip anything out of a pan, and I love to bring my flameware to the table to serve out of, so that is my recommendation. This dish also holds up great to serve the next couple of days. You can prep this the night before and have breakfast ready to go in the morning.
If you decide to make your own late summer frittata in a piece of your flameware, let us know how it turned out!