Frittatas are a sometimes thing. I had in my mind that I made them often, but in looking back over the past two years, I found I’ve made them often only recently. See, when I think of a frittata I think of it as a big deal and a lot to eat.
Not a big deal.
Not a lot to eat, especially if it is a two-egger.
I made a very special frittata in April of 2010, but then not again until last September, when I made this one:
The beauty of the beast is that you can put almost anything in it; in this case, potato salad, green beans and sausage. And there are only dribs and drabs of each.
Here it is cooking on the stove for about 9 minutes over really low heat until it is not shaky, but the top is still wet. Grate some cheese on top. We fix the wet top under the broiler for 3 or four minutes and at the same time, cheese melts and eggs puff and it gets all yummy looking.
My frittata is a 2 or 3 egg frittata, made only for me — C eats traditional breakfasts — and is generated Saturday or Sunday morning, inspired by bits of leftovers. I cook it in my Le Creuset 6 inch skillet, the perfect vessel to heat evenly, hold the heat and go into the broiler.
And so, just last week a carrot two-egger with a leftover fish fillet… first time I’ve tried something like that.
Good and Good.