Summer is a time when the hens and gardens start producing in what seems to be a competition to see who can bury the farmer in the most produce. I love it.
Nothing sets the table and the tone of summer like an easy dinner frittata, whipped up with the goodness of fresh-from-the-garden vegetables and herbs. Cheese is optional, and if you want to avoid dairy, it's fine to use your favorite nut or vegetable milk here. I particularly like to make this in the oven after I've taken out a loaf of bread, letting the bread cool while the frittata cooks, and making use of the already-hot oven. Or, if I already have bread to serve with the meal, I make it while the bread pan is heating. It's a great recipe and works well with nearly any schedule.
How To Make A Frittata
- Start by whisking together the frittata base: a simple mixture of eggs, milk, garlic, salt, and pepper.
- Then, sauté your veggies in a 10 or 12-inch (cast iron) skillet just until tender.
- When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
- Sprinkle your frittata with cheese (if using) and transfer the pan to a 400-degree oven.
- Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
- Allow the frittata to cool slightly before slicing and devouring!
Frittata Tips
- Spread your veggies evenly throughout the pan before pouring in the eggs. Once you pour the egg mixture in, you won’t be moving the vegetables around much (or you’d end up with scrambled eggs!), so make sure the veggies are spaced evenly in the pan to get a final frittata with veggies in every bite.
- Change it up! Play around with flavor combinations. If you try swapping in different herbs or vegetables, keep in mind that a good veggie:egg ratio is about 1/4 cup of veggies per egg, or 2 heaping cups of vegetables for 6-8 eggs.
- Use a cast-iron skillet. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don’t have a skillet, go make this breakfast casserole recipe instead.
- Safety first! Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while – I’ve learned this the hard way multiple times. Place a kitchen towel on it to remind yourself not to grab it before it cools off. You can also get one of these silicone handle covers.
Equipment
- 10-Inch Skillet (I like to use an enameled cast iron skillet, but any heavy skillet will do)
Basic Frittata Recipe:
- 6 large eggs (use 8 eggs for a 12-inch skillet)
- ¼ cup milk
- 2 garlic cloves, minced
- ¼ teaspoon sea salt, more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 2 cups chopped fresh vegetables
- Chopped fresh herbs (basil is particularly nice with tomatoes, while tarragon is great with mushrooms)
- ¼ cup or more cheese of your choice
