Basic Frittata


3 tablespoons olive oil, divided

1 small onion, peeled and diced

1 red pepper, diced

8 eggs

¼ cup milk or light cream

¼ cup grated Parmesan cheese

teaspoon salt

teaspoon black pepper

Preheat the broiler. Place a rack at least one level below the top

  1. Heat an oven-ready skillet (such as cast iron) over a medium heat. When it’s hot, add 1 tablespoon of olive oil, and the onion and red pepper. Sprinkle with salt and pepper, and sauté for 5-8 minutes, or until the vegetables have softened. Remove from the pan and set aside
  2. In a large bowl, beat the eggs, milk, cheese, and ½ teaspoon of salt, and ¼ teaspoon of pepper
  3. Add the remaining 2 tablespoons of olive oil to the skillet. To test if the pan is hot enough, drop a bit of the egg mixture into the pan. If it sizzles, mix the vegetables into the eggs, and add all this into the pan
  4. As the egg starts to cook, gently pull the cooked egg away from the side of the pan, with a rubber spatula, and tip uncooked egg into that opening. Reduce the heat to low, and place a lid on top of the skillet. Cook for 5-10 minutes, or until there’s just a thin layer of uncooked egg on top. Check the eggs during this last step. If they appear overly browned, repeat the step with pulling the egg away from the side of the pan with the spatula, and tip the egg mixture into the opening
  5. When there’s just a thin layer of uncooked egg on top, remove the cover, and place the pan under the broiler. Let it cook for 1-2 minutes, or just until the top sets
  6. Allow the frittata to cool for at least 5 minutes before sliding it out of the pan
  7. Serve hot, room temperature, or cold

Makes 4-6 servings