While reading Slate this week I saw a recipe for a frittata, it seemed like something easy enough to do and a nice break from the everyday bread / butter / cheese dinners which we usually have at home. Getting home I realized I definitely could not use the recipe from Slate (it was called “frittata with greens, feta and dill – I didn’t have any greens, feta or dill). So whatever was on the fridge became the recipe of the day.
Since I had never cooked one before, I had no idea of quantities or even the material (pan) to use. I ended up using a very large (>12”) oven-safe skillet which I had, which ended up being too wide (the dish in most pictures looks deeper, mine ended up quite shallow), but the taste was actually pretty good. I ended up using the ingredients found in traditional omelettes, tomatoes / cheese (a Mexican shredded cheese blend, leftovers from a taco day) and mushrooms. It was indeed quite easy to make, being ready in about 30 minutes.
Ingredients (for 4 people)
- 2 tomatoes, chopped
- 1 onion, chopped
- 1/2 cup shredded cheese (Mexican blend)
- 4 eggs
- 6oz. sliced white mushrooms
- 1 tsp. ground nutmeg
- 1 tbsp. olive oil
- 2 tbsp. butter (onions)
- salt & pepper
Pre-heat the oven to 350ºF (175ºC). On a medium, oven-safe skillet over high heat, add the olive oil and the butter then add the onions, season them with salt and pepper and sauté them until they’re golden. Add the tomatoes (adding a little more salt & pepper) and cook them for about 5 minutes. Add the mushrooms and mix well, cooking for another 5 minutes.
On a medium bowl, beat the eggs then add the cheese and the nutmeg. Remove the skillet from the heat, then pour the eggs over the onions / tomatoes / mushrooms, stirring gently to distribute the ingredients in the skillet. Transfer it to the oven and bake it until the top of the frittata is firm, about 10 minutes. Serve it immediately.