food Program

Frittata Template

Contributed by Kim O'Donnel, from the Real Food Right Now series.

Ingredients
4 to 6 large eggs 
12 to 1 teaspoon salt 
Ground black pepper 
3 tablespoons olive oil (neutral oil is also fine, and so is butter) 
12 medium-size yellow storage onion or 1 shallot bulb, peeled and sliced thinly 

Directions
Beat the eggs and season with salt and pepper.

In a 10 or 12-inch ovenproof skillet, heat the oil over medium heat. Add the onion and cook until slightly softened, about five minutes.   

Add-on options while onion is cooking: 
Up to 12 cup sweet peppers, diced   

AND/OR  

1 medium (or 2 small) potatoes, cut into half and then into thin half moons, parboiled in salted water for about 4 minutes, drained and patted dry.

Add-on options after the onions have softened: 
About 4 cups greens (chard, spinach, baby kale or mustard greens), stemmed and coarsely chopped or cut into chiffonade: Turn with tongs to coat with the onions and oil, season with salt, pepper and/or chili flakes, squeeze of lemon, and allow to wilt, about 4 minutes. (Add a drop or two of water if the pan gets dry.) 

OR 

1 to 2 cups zucchini or summer squash, sliced into thin rounds (an additional tablespoon of oil may be needed): Saute – in batches if necessary – until tender and just slightly softened and maybe a little brown, 5 to 8 minutes, then season with salt and pepper.

Reduce heat to medium-low and distribute the cooked vegetables evenly in the skillet. Pour the beaten eggs on top, tilting the skillet to ensure even distribution.

Add-on options after the eggs are added: 
14 cup chopped fresh parsley, mint, cilantro, basil, dill, or 12 teaspoon dried oregano or thyme: Sprinkle evenly on top of the eggs. 

Cover and cook until the eggs are just set, about 15 minutes. 

Preheat the oven to the broiler setting.   

Cheesy add-on options to be sprinkled on before the broiler:
About 14 cup feta, ricotta, goat cheese or grated hard cheese (Parmigiano-Reggiano, pecorino) 

Transfer the skillet to the oven and broil, 3 to 4 minutes. You’ll see that the frittata will puff and brown.

Remove the skillet from the oven and allow to cool for a few minutes. Slice into wedges and eat warm or at room temperature. 

Makes 4 to 6 servings. 

Learn more about eggs in Kim’s full post on Ecocentric Blog.