A frittata is like a quiche but without the crust. It can be filled with just about anything and is a great way to use leftover cooked veggies, roasted potatoes, meat or even pasta. Bits of cheese can be grated and tossed into the mix or add cubed stale bread and have yourself a strata.
Canola oil or butter, for cooking
2 cups (500 ml) chopped
Cooked meat, veggies, pasta, fresh herbs; ideally a combination of these
5-6 large eggs
1/4 cup (60 ml) milk
1/2-1 cup (125-250 ml)
Grated cheddar, Monterey
Jack, Gouda, Parmesan,
Crumbled feta or goat cheese
Salt and pepper to taste
Preheat oven to 350°F. Heat a drizzle of oil in a large ovenproof skillet (cast iron is ideal) and set over medium-high heat. If you have any ingredients that need to be precooked, sauté them in the pan for a few minutes until they’re tender or cooked through. If you’re using pre-cooked leftover meat or veggies, heat them in the skillet, spreading them evenly.
In a bowl, whisk together the eggs, milk, cheese, salt and pepper. If you have leftover cooked pasta, stir it into the egg mixture too.
Pour the eggs over the ingredients in the pan, turn the heat down to medium-low and cook for 5–8 minutes, until the bottom is set.
Sprinkle the frittata with extra cheese if you like, and transfer the skillet to the oven. Bake for 10 –15 more minutes, until the top is set and golden. Serve hot or cold.
Originally published in ParentsCanada magazine, April 2013.