Whenever I want a quick meal I go right to a frittata. This has been one of my saviors in the kitchen. After becoming frustrated with omelets I found this recipe for potato and onion frittata in my Everyday Food: Great Food Fast cookbook. Since making my first fritata, I think I have made at least two a month. They are so versatile and easy. I think anybody can do it.
This recipe is what I make for just me and Doug. I generally use two eggs per person. There are recipes that use five eggs along with five egg whites to serve four people. I just hate wasting egg yolks, so I use two per person. The frittata may not be as fluffy as it should be, but it is dang good.
4 large eggs
1 tablespoon cream (1/2 and 1/2)
1/4 cup shredded cheese (I used fontina for this frittata, but any cheese will do)
1/8 cup cream cheese
2 tablespoons fresh, chopped herbs (parsley, dill, cilantro, thyme)
1/2 tablespoon canola oil
salt and pepper to season (1/4 tsp pepper, 1/2 tsp salt)
Preheat broiler to high with rack in middle placement. Using a small skillet, heat 1/2 tablespoon oil over low heat. In a medium bowl, whisk eggs, salt and pepper. Add to skillet. Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes. Add herbs about halfway through. Add rounded teaspoons of cream cheese then sprinkle with shredded cheese before placing under broiler. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.
There are some great frittata recipes on Martha Stewart’s website. Serve with fresh bread, a small salad, or roasted vegetables. It’s an excellent week night dinner.