Basic Frittata Formula

A frittata is basically a crustless quiche. Frittatas are great as they can easily be whipped up to feed a crowd or they can be made as an individual dish. When choosing frittata ingredients I usually go by season. All the ingredients should be sautéed beforehand with exception of the corn or asparagus. These ingredients are delicate and cook in the egg mixture.

Winter: cooked crab and corn* with gruyere cheese and fresh chives

or mushrooms, Swiss-chard, thyme and rosemary

Spring: asparagus* and goat cheese

Summer: zucchini, red bell pepper and onion

Early Fall: roasted cherry tomato with feta and spinach

Anytime: pancetta and leek with gruyere cheese

8-12 eggs, depending on pan size ( I usually calculate 2 eggs per a person)

*do not cook beforehand, throw in raw

1. Preheat oven to 350˚F.

2. Beat eggs until they form a homogenous mixture. Season with salt and pepper. Set aside.

3. Add vegetable of choice and sauté in the pan being used. I prefer cast-iron as it holds the heat well and does not stick. If you use a nonstick pan make sure it is oven safe.

4. Once vegetables are soft, add oil to the pan so the egg does not stick. Add the egg mixture and move the vegetables around so they are evenly dispersed. Add cheese and reserve a little for the top.

5. Bake until eggs are just set, no more than 10 minutes. Finish with the broiler for 1-2 minutes to melt and brown the cheese.

6. Top with fresh herbs like dill, parsley or chives.