I love cooking for friends and family. I especially love whipping up brunch for a crowd who has made merry the night before and is in need of ample repair.
The Sunday Afternoon Frittata has always saved the day. As long as you have a near full carton of eggs and some veg at the ready, any will do, you have brunch for 6 in 15 minutes or less. Less if you are not bothering to chop or prep the inclusions perfectly, if you have also made merry the night before, and need to get the pan in the oven and the food out as soon as you can. And in case it’s too early for perfect hand eye coordination, the following recipe does not require the impressive but unnecessary frittata flip which can lead to a broken, but still delicious, presentation.
The Sunday Afternoon Frittata. Serves 6.
- 10 eggs
- 1 cup of veg – such as asparagus, bell peppers, yellow onions
- 1/2 cup of cheese – goat cheese or fresh mozzarella
- salt
- pepper
Notes:
- Preheat the broiler
- Whisk the eggs together — I like to leave my eggs out for this until the chill has come off, it makes for fluffier eggs
- Heat a large oven proof skillet. Add a small amount of oil to cover the bottom of the skillet
- Cook the veggies in the skillet until softened and tender, season with salt and pepper. Remove from pan and set aside
- Add the beaten eggs to the skillet and cook on the stovetop on medium low heat, swirling the eggs with a spatula to ensure they cook evenly
- When the bottom of the egg is set but the top is still uncooked and wet, sprinkle the veggies and then the cheese over the top of the egg
- Place the pan under the broiler, watching the cooking carefully so not to burn the top of the frittata
- The frittata will bubble up as it cooks. Once the top of the egg is set, carefully remove the hot pan from from the oven
- Release the frittata onto a large serving platter by shimmying it off the pan. No flipping required.
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