By Deb
The fritatta, basically a flat, Italian-style omelet, is one of those things that's great to make for dinner when you think you have nothing in the house to make for dinner. Besides being delicious, they come out looking great, even if you're as challenged in the attractive-omelet-making department as I am. They're also easy and fast and incredibly versatile - you can use just about any vegetable or cheese you have on hand. Last night we made one with broccoli and cheddar and one with mushrooms and parmesan, along with some boiled red potatoes sauteed in onions. It all got eaten and no one complained, which I consider signs of a fantastic meal.
To create your own, which will serve 3 or 4, you will need:
2 tbsp. Butter or olive oil
5 or 6 eggs
Salt and freshly ground pepper
1 cup vegetables (broccoli, spinach, asparagus, mushrooms, onions, tomatoes, etc.)
1 cup grated cheese (cheddar, swiss, provolone, parmesan, feta, etc.)
And a skillet that can go in the oven (like cast iron or enamel).
Turn your oven on to broil. On the stovetop, put the butter or oil in the skillet over medium-high heat. Add whatever vegetables your using, sprinkle with salt and pepper, and cook for around 5 minutes (if you're using something that takes a little longer to cook, like broccoli, steam it a little before adding). While the vegetables are cooking, beat the eggs with a little salt and pepper, then pour the eggs over the vegetables. Cook for another 5 minutes or so (don't stir the it around), or until the eggs are set on the bottom. Sprinkle the cheese on top then put the whole thing under the broiler for a minute or two, keeping a close eye so it doesn't burn. Serve warm or at room temperature, it tastes great either way.
