By: Daniel Lucas
Frittatas have the blankest canvas of any preparation I can think of. They can pretty much take whatever you through at them. Any combination of vegetables, meats, and even cooked pasta or rice will result in a fabulous frittata. Please don’t let this recipe inhibit your creativity! Best served for brunch with toast.
- You will need 1 12” cast iron skillet and another medium-large skillet of any type.
- Preheat the broiler to 400 ˚F or high.
- In the second skillet, add onion, pepper, and mushroom. Cook ~8-10 minutes.
- Beat the eggs and the milk in a medium bowl.
- Add a generous amount of olive oil to the 12” cast iron, tilting it to cover as much of the sides as possible.
- Add the cooked vegetables, pasta, and the egg mixture and cook on medium-low heat for ~15 minutes, or until the sides start to pull away from the pan and the middle begins to set.
- Put the almost-cooked frittata into the broiler and cook until the top just beings to brown. You’ll want to keep an eye on this process, it happens fast! ~3-5 minutes.
- Pull the frittata out of the broiler and let cool.
- Loosen the frittata in the pan, starting at the sides and slowly moving your way into the center.
- You can server directly in the cast iron. Or, as I prefer, flip it out using a large plate by setting the plate upside on top of the skillet and then flip the pan over so the frittata comes out upside down onto the plate. You can use a second plate to then flip it right side up.
- Server over toast