You know those cooks who make omelet flipping look so easy? Show-offs. The next time you’re craving a simple meal of eggs but don’t have the energy to attempt any one-handed, gravity-defying tricks, this frittata is as versatile as an omelet—perfect with whatever combination of meat, cheese, veggies, or herbs you have handy, but lighter and fluffier when it cooks up. The pielike slices are pretty on your plate, especially with a green salad on the side for a light dinner. Consider it a thrifty woman’s dream.
SERVES: 4
INGREDIENTS:
- 2 tablespoons olive oil
- ½ cup chopped onion
- 1 cup chopped pancetta, smoked ham, or cooked sausage
- ½ cup chopped red or green bell pepper (optional)
- 8 large eggs
- ¼ cup half-and-half
- Salt and freshly ground black pepper
- ¼ cup crumbled goat or feta cheese (or freshly grated mozzarella, Cheddar, or Gruyère cheese)
INSTRUCTIONS:
- Preheat the broiler and position the oven rack 6 inches from the heat.
- In a 12-inch cast-iron skillet, heat the olive oil over moderate heat. Cook the onion, stirring a few times, until translucent and soft, about 4 minutes.
- Add the pancetta and red or green bell pepper (if using). Cook, stirring a few times, until the pancetta is slightly browned around the edges and the pepper is just tender, about 4 minutes.
- In a medium bowl, whisk together the eggs, half-and-half, and a pinch each of salt and pepper.
- Pour the egg mixture into the skillet. Stir to incorporate the fillings evenly and cook until the bottom is set, about 9 minutes.
- Sprinkle the cheese on top.
- Place the skillet under the broiler. Broil for about 3 minutes, until the top is set.
- Cut into slices and serve.
TIP:
- Once you have the method down, try experimenting with different filling combinations instead of—or in addition to—the ham and cheese. We like chopped jalapeños, tomatoes, and Cheddar; diced potatoes and bacon; salami and ricotta; broccoli rabe and Parmesan
