On this beautiful spring morning we were in the mood for Sunday brunch, so I thought it would be fun to rummage around the kitchen and make some frittatas out of some odds and ends of vegetables and cheeses — just like in those fancy restaurants that do the exact same thing with their leftover ingredients, but charge you a lot more. Today I happened to have on hand some red onion, red bell pepper, asparagus and scallions, along with some young Spanish manchego and crumbled gorgonzola. Here is what came out of the skillet:
For best results, use very fresh eggs (2-3 per frittata, depending on how big and thick you want them) and let them sit out for about an hour to come up to room temperate. Whisk them in a bowl with a pinch of salt and a little milk (about 1 tbsp. per egg) and let them sit another 15 minutes or so before you cook them. Not sure about the chemistry behind it, but this tends to make for fluffier eggs when they’re done cooking.
Cut your veggies to whatever size and shape you like, and sauté them in a little extra virgin olive oil until they are tender and lightly caramelized. I also recommend seasoning them gently with some kosher salt and cracked pepper. Turn your broiler on high when you’re ready to start cooking your eggs.
Heat some clarified butter or olive oil in an 8″ non-stick skillet over medium flame. Add a portion of the sautéed veggies, followed immediately by the beaten eggs, and stir them together. As the eggs begin to firm up, use a soft spatula to lift the outer edges and tip the skillet to allow uncooked egg to run down into the skillet. When the eggs are almost finished cooking, that is, no more runny stuff in the skillet, sprinkle your cheeses over the top and pop the skillet under the broiler for a few minutes. You’re looking for the top of the eggs to finish cooking, and for the cheeses to melt and begin to bubble. The eggs should puff up noticeably during this phase of the cooking. Keep a close eye on it to avoid overcooking.
When you begin to see some slight browning on top, pull out the skillet (with hotpads or oven mitts, of course) and slide the finished product onto a plate. Garnish with whatever makes your little heart flutter — fresh herbs, avocado slices, a splash of hot sauce, etc. There you have it — a yummy brunch that is quick and tasty, and uses up those odd bits in the fridge. Munch it down with a big, happy grin on your face. Until next time: Eat well, my friends!