Frittata – 101 Ways

I have breakfast on the brain. Or rather, I have brunch on the brain. We’re having a group of friends over for a holiday brunch this weekend and I have been trying to decide what to make. Well, actually I have been trying to decide what not to make. I am one of those people who invites friends over for a pot-luck style gathering and then worries that there might not be enough food so I end up making enough dishes to feed an army! I’ve gotten better though- I really have. This time I am only making two dishes, well maybe three. Okay, maybe four if you count the Pomegranate Mimosas. A drink doesn’t count as a dish though…right?

Anyway, I narrowed down the options and my beloved frittata didn’t make the cut. I couldn’t let this marvelous dish feel left out though, so I decided to make it for dinner instead. Actually, frittata is one of those dishes that we normally have for dinner. In fact, any breakfast food that requires more than popping it in the toaster or pouring it in the bowl is usually a dinner food around here. Most weeks we have ‘breakfast for dinner’ at least once, and the frittata has become my favorite breakfast-dinner dishI used to make quiche but let’s be honest, any dish that wraps itself in pastry crust is not the healthiest option – for breakfast or dinner. Delicious, but not healthy. Many years ago a fell upon a recipe for frittata and since then the quiche has gone out the window. I love how with a frittata you still get that irresistible combination of egg and veggies, but without the guilt of feeling like you’re eating a pie as a meal. The other thing I love about frittata is how you can put almost anything in it. It’s great for using up leftover veggies or little bits of herbs and cheeses that you might have laying around. Some time ago I discovered a guide to making a frittata in a Fine Cooking magazine. Since then it’s pretty rare that I make a recipe without consulting this guide first. It’s quite simple. You choose your ingredients from the lists of veggies & meats, herbs, aromatics and cheese. Then you make the basic recipe, add in your choices, cook on the stove top and finish in the oven. Simple, yummy, and versatile- my kind of dish!
Vegetables & Meats

Up to 3 in any combination for a total of 3 cups
(the quantities given below each yield about 1 cup)
½ to 2/3- pound Asparagus – steamed and cut into 1 ½ – inch pieces
2 large Sweet bell peppers – roasted, peeled and cut into 1/4 – inch strips, or cut into strips and sautéed
1 medium Potato – peeled, boiled and cut into ¼-inch thick slices
½ -pound Fresh Mushrooms – cut into ¼- inch slices, sautéed
1/2 – pound Hearty greens such as Kale or Collards – trimmed, cooked until tender, drained and squeezed to remove excess liquid, coarsely chopped
2 medium Leeks – white & light green parts, thinly sliced and sautéed
1 large Onion – thinly sliced and sautéed
1 pound Spinach or Swiss Chard – trimmed, sautéed, drained and squeezed to remove excess liquid, coarsely chopped
6 to 7 ounces of Zucchini – cut into ¼ -inch slices, sautéed
½ -pound Italian Sausage – casings removed, crumbled and browned
½ – pound Chorizo – cut into small dice and browned
¼ – pound Pancetta or Bacon – cut into ¼ – inch dice and sautéed
¼ – pound cooked Ham – cut into ¼ – inch dice

Fresh Herbs (optional)
Choose 1 or 2 for a total of ¼ cup
Basil – cut into thin strips
Chives – thinly sliced
Parsley – chopped
Thyme – stripped off stems (1 tablespoon maximum)
Marjoram – chopped (1 tablespoon maximum)

Aromatics & Spices (optional)
Choose 1 or 2
1 medium clove Garlic – minced & sautéed
½ – teaspoon Crushed Red Pepper Flakes
1 teaspoon Lemon Zest – finely grated
A pinch of Nutmeg – finely grated or ground
¼ – cup Scallions – thinly sliced and sautéed

Cheese (optional)
Choose 1 0r 2 for a total of ½ cup
Feta – crumbled
Fontina – shredded
Goat cheese – crumbled
Cheddar or Monterey Jack – shredded
Parmigiano-Reggiano– grated
Fresh Ricotta – in dollops

Below is one of my favorite combinations:

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