A frittata is a chameleon meal. It works as breakfast, lunch, and dinner. Easy enough to whip up in a hurry, but classy enough to serve for guests. Hearty without being heavy. Excellent vehicle for whatever needs to get used up in your fridge. Here is a Greekish version inspired by the contents of my refrigerator.
- small oven-safe saute pan
- 2 eggs
- 1/4 cup creamy liquid (milk, mylk, half and half, or heavy cream)
- 1 teaspoon salt
- olive oil
- 1/4 cup sliced onion
- red wine vinegar
- 1 tomato, chopped
- handful of arugula or spinach
- 1/4 cup crumbled feta
- handful of kalamata olives
- 2 big pinches oregano, fresh of dried
- big pinch red pepper flakes
- In a cup, marinate the onion slices in a glug of red wine vinegar. The longer the better, but 5 minutes is enough in a pinch. Reserve onions and use the vinegar to dress a side salad.
- Preheat oven to 425°F.
- Whisk together eggs, milk, and salt and let sit at room temperature. Giving the eggs and salt time together for 5+ minutes will produce a fluffier texture. If you have extra time, let the mixture come to room temperature for even more fluff.
- Add a healthy splash of olive oil to the pan (enough to coat bottom and sides) and heat over medium.
- Add onions, tomatoes, greens, feta, olives, oregano, and red pepper flakes to egg mixture and stir to combine.
- Pour mixture into pan. Cook on the stove until the bottom has solidified, about 10 minutes.
- Transfer to top rack of oven and cook until the top of the frittata has solidified, about 7-8 minutes.