I say "Frittata"

If you plan on coming over to my house for brunch, odds are you’re going to be served a Frittata, quiche without the guilt or bother with the crust. I often serve it with asparagus and cheese, but last night’s had some of that leftover (pricey) Madrange ham and tiny-diced potatoes (and some sautéed onion). I grated some Parmesan cheese on top and sprinkled some torn basil for a festive look.

San Francisco Mom of One served me my first Frittata years ago. It was a hot summer day in the South Bay, and she whipped up this fine dish. Hers had some pasta inside, which even Alice Waters gives permission to do.

Here’s how I made mine last night:

Ingredients:

Some red onion, diced and sautéed

About 3/4 C boiled potatoes, diced small

About 3/4 C diced ham

6 eggs, well beaten

Salt and pepper

1-2 T Vegetable Oil (quantity depends if you’re using a non-stick pan or not. Sometimes I use oil and butter together)

Preheat oven to 350.
Heat a good size sauté pan (that can go in the oven) over medium flame and add the oil. Once oil is fairly hot pour in eggs. Briefly let eggs set, then add the onion, potatoes, ham, a few grinds of pepper, and some salt (depending on how salty your ham is). As the eggs set, push the edges in, letting runny parts move to the edge to cook more. This can take about 3-5 minutes, depending on the size of your pan, how many eggs you’ve used, how much filling you have.

Be sure to watch your flame because you don’t want the bottom to overcook.

When all is cooked but the top, put the pan in the oven for about 2-3 minutes more.

When it is cooked through (but not overly dry!), take it out of the oven and loosen the frittata from the pan. Invert it onto a large serving plate. Garnish and serve.

This can be good hot from the oven or at room temperature, and while I was eating ours last night I began to think of an artichoke frittata. Doesn’t that sound good?