Frittata is my brunch go to recipe. It is easy and I can use my beloved cast iron skillet. This is what my skillet usually looks like sitting waiting on top of the stove to be called to action. I found mine at a flea market. There are lots of resources on line about how to clean and season a cast iron skillet.
Frittata’s are much like quiches, but don’t have a crust. This is good and bad. You don’t have to worry about keeping pre made pie crust in the freezer or worry, like I do, about how to make tasty, flaky pie crust without shortening. However the clean up is brutal.
My friend Jess has a great rule of thumb for quiches. 1,2,3…1 cup milk, 2 cups cheese (easy to remember because shredded cheese comes in 2 cup bags in the market), and 3 eggs. My frittata tends to be a bit bigger than your average quiche so I add more eggs.
- 1 cup milk
- 2 cups shredded cheese (any melty variety you prefer)
- 8 eggs
- salt and pepper to taste
- 2 Tablespoons olive oil
- Here are some variations for filling:
- caramelized onions (2 onions) and bacon cooked and diced (1/2 lb bacon)
- artichoke hearts diced (one can) and crab meat (1 can)
- spinach (2 cups) and potato (2 medium potatoes sliced thin, boiled until mostly cooked)
- Preheat the oven to 350
- Mix the milk, eggs, salt, pepper, and cheese.
- Prepare the filling
- Heat oil in a cast iron skillet (or any pan that can go from stove top into the oven)
- Pour in the egg mixture. Cook mixing for about 3 minutes.
- Mix in filling. The potatoes can be placed where you want them instead of mixed in.
- Place in preheated oven. Cook for about 30 minutes or until the egg sets and isn’t runny.