Making a frittata is easier than you think. Especially if you have leftover vegetables from last night's dinner. Roasted potatoes and sturdy greens make a great combination. Master the simple method and your family will love this versatile dish.
- 4 large eggs
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 cup leftover vegetables, chopped (or fresh vegetables, chopped and sautéed)
- 1/2 tablespoon olive oil
- Beat eggs, pepper, and salt in large bowl, set aside.
- Mix vegetables together.
- Heat oil in a 10-inch non -stick skillet. If using fresh vegetables, sauté 5-8 minutes; add to eggs and mix well.
- Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.
- Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.
4 Tips for Cooking the Perfect Frittata
- Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains.
- For fewer or more servings, adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. To cook 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.
- Filling ingredients should be cooked, not raw. Pieces should be cut pretty small and drained well.
- Frittatas are great served in wedges right from pan. You could also slide the uncut frittata topside-up onto platter, or invert the frittata onto platter to show its nicely-browned bottom, then slice and serve.