Frittatas, basically Italian omlettes, are extremely versatile. Cooked on the stove-top and finished under the broiler, frittatas meld their various ingredients into a somewhat dense, delicious, and versatile pie that can be served any time of day, from scratch dinners, to mimosa-filled brunches.
Making a frittata takes following a recipe only once, as preparation is more of a method, rather than a series of precise measurements, techniques and temperatures.
At home, I use a 10-inch non-stick skillet with straight sides to saute aromatics such as onions and garlic, along with whatever I have on hand for the filling. Filling, aside from whisked eggs (generally 4-8, depending on the size of your skillet) can be just about anything you’d like-vegetables, pasta, potatoes, cheese and meats in any combination will work.
For this frittata, I sauteed chopped asparagus, cooked and cubed red potato, shredded country ham, and ramps. Next, I poured over 6 whisked eggs to which I added a splash of cream and a handful of shredded fontina (which is among the most fabulous melting cheeses). The mixture cooked over medium heat as my oven’s broiler came up to temperature. Occasionally, I used a rubber spatula to run around the edge of the frittata as it set about half-way.
In the broiler, the frittata continued to cook 4 inches from the heating element until it set (with just a little wiggle when shaken) and became golden brown. After letting the frittata rest for a couple minutes, I flipped it onto a serving plate and it released instantly.
If you are bringing the frittata to the table for presentation before cutting, I suggest placing another plate on top, and giving the frittata another flip to show off the golden top.
As for the taste of this frittata-delicious! However, after eating ramps for 3 days in a row now, I have to say, I’m beginning to reek a bit. They’re starting to repeat on me, and it’s not pretty. To wit-this is my bichon frise before I burped up Appalachian weed breath on him:
This if after:
Yeah, not pretty*.
*note to self-give Cole a bath tomorrow.