Frittata

Breakfast For Dinner

When I was eight years old my mom went back to graduate school, which was great for her mind, but hell on our bellies. Dinners became quite the challenge for our family of five: gone were my mother’s well-balanced and compelling meals and in was ushered: Hamburger Helper. Although it’s not all bad, after three nights in a row it does wear on the stomach, even the stomach of an eight year old girl. It was during these years that “breakfast for dinner” was invited into the weeknight rotation of meals. My brothers and I loved helping by cracking eggs or flipping pancakes. These breakfast dinners definitely had a more festive edge to them than the meals that were poured from a box.

Now that I have a family of my own, I find myself enjoying the same tradition of “breakfast for dinner” every once in a while. But, because my tastes have changed and I don’t crave maple syrup and carb-laden pancakes in the evening, I tend to gravitate more toward the frittata. To appeal to the children, we always include a pancake on the side (we make a big batch of healthy whole-wheat and flax seed pancakes every weekend and freeze the leftovers for quick morning breakfasts).

The word frittata is Italian for a flat, open-faced omelet. They can be served warm or at room temperature. Not only can they be served for a casual main dish for family, but they are easily cut into squares and served as an appetizer (try using green chile and cheddar cheese as additions for an easy Southwestern-style appetizer). Frittatas also are a versatile picnic food: easy to pack and no need to serve piping hot.

I always make mine in a cast iron skillet that I bought nearly 15 years ago. A 10 inch cast iron skillet will set you back about $9.50. That certainly beats the high-end stainless steel skillet averaging $120 for the same size. One of the best brands is Lodge, a company in Tennessee that has been around for about 100 years. They are easily seasoned in your oven and will last for decades. Mine has such a good finish on it that it is nearly as effective as a non-stick coating.

So the next time you walk in the house after a long day, check your frig before ordering take-out. All you really need is a few eggs and a knob of cheese, and with any luck at all you’ll find some leftovers (see below) that can be revitalized into an entirely new dish. Plus, you’ll be eating a well-known “super food” as eggs are rich in B12, riboflavin and selenium. What more could you want for a fast, easy and cheap weeknight meal!

The basic frittata recipe:

2 tablespoons olive oil
6 eggs
½ cup grated cheese of your choice
3 tablespoons half-and-half or heavy cream*
Salt and pepper

Adjust oven rack to the upper-middle position; preheat broiler.

Pour oil in a medium ovenproof skillet and heat on stove until warm. Swirl oil to cover entire bottom of the skillet. In a medium bowl beat together egg, cheese, salt, and pepper. Pour eggs into warmed skillet and turn heat to low. Cook, undisturbed, for about 7 minutes or until the bottom is firm.

Remove pan from stovetop and place in preheated oven. Broil until the top of the frittata is puffed and spotty brown, about 4 minutes. Remove from oven and let stand for 5 minutes to set and finish cooking. Serve warm or at room temperature.

*this is optional, but it does make the frittata more velvety in texture.

Suggestions for additions:

• A handful of cooked and chopped veggies: asparagus, spinach, broccoli, onion
• Leftover: bacon, cooked sausage, ham, smoked fish, cooked shrimp
• Fresh tomato lightly sautéed or sun-dried tomatoes
• Fresh herbs
• Red pepper flakes
• Sautéed mushrooms