Basic Frittata

Frittata is like an omelet, but enriched with meats, veggies, cheese, or what ever you like. This is a very yummy and easy recipe. You can add whatever you want, but make sure that you do not add too much stuff.

In the pictured frittata, I put finely chopped fresh parsley, about 5 sun dried tomatoes that I sliced thin and half of fresh Anaheim chili pepper. I added the chili pepper with the onion and mixed the parsley and tomatoes with the eggs.

Basic Frittata

1 tablespoon olive oil

1/2 small onion, finely chopped

6 large eggs

1/4 cup milk, any fat

1/4 teaspoon sea salt

2 garlic cloves, finely chopped

freshly ground pepper, to taste

Add oil to a 10 inch non-stick skillet and preheat the pan over medium heat. When the oil is shimmering, add the stuff that needs to be cooked. For the basic frittata it is the onion but you would also add for example mushrooms, hot or regular peppers at this point. Season with the salt and pepper and cook until the onion is soft.

Turn the broiler on while the stuff is cooking in the pan. In a bowl, whisk the eggs, milk, herbs (such as parsley, thyme, rosemary) until combined. Just before adding the egg mixture, add the garlic to the pan and stir. When you smell the garlic, pour in the egg mixture.

Stir with a rubber spatula. When the eggs become almost done (look curdled, but still soupy) place the eggs under the broiler (middle shelf). The frittata is ready when it is puffy. This should take about 2-3 minutes.

Remove and slide a rubber spatula over the bottom to release the frittata. Slide on a plate, cut and eat.

It is better fresh, but I think that it tastes just fine the next day.

Serves 4 people