Frittate, Italian oven omelets, can be served anytime of day. They're equally lovely at the start of the day, for breakfast or brunch, as for a late-night repast. You can add a wide variety of flavors to the basic recipe. I cook the flavorings (such as: onions, sliced garlic, diced or thinly sliced tomatoes, bell peppers, diced potatoes, diced pancetta, or artichoke hearts) in the same pan I'll use for finishing the frittata.
FRITTATA
Olive oil
Flavorings, such as diced vegetables, minced ham, etc. , optional
6 eggs
Sea salt, to taste
Freshly ground black pepper
Fresh herbs, optional
1 cup freshly grated cheese, such as parmigiano-reggiano or Gruyere
Chopped fresh parsley
Preheat your oven to 425 degrees F.
Pour a glug of olive oil into your oven-proof pan and using a pastry brush or your fingers, spread it over the entire bottom of your baking dish. You can use a large (10") Pyrex pie plate or, what I prefer, a 10-inch cast-iron skillet.) Add your flavorings and place in to oven to cook until tender. While that's cooking, break the eggs into a medium mixing bowl and whisk together with the salt and pepper. When the flavoring vegetables/meats are tender and aromatic, pour in the egg mixture, sprinkle with optional fresh herbs, then sprinkle the grated cheese over the surface. Return to the oven and bake until the eggs are set, puffed and the frittata is golden brown, about 10 to 15 minutes. Sprinkle with chopped parsley and cut into wedges. Frittate can be served hot, room temperature or cold.
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