If your life is anything like ours, you’re busy. It’s amazing how many commitments two people without children can have around dinner time. At least once a week, we have to be somewhere until 7 or 8 pm which leaves us with a few choices for dinner – eat out, eat left-overs, or make a quick, no fuss supper.
This frittata works perfectly on those busy nights. I cook the filling ahead of time and prepare the eggs. I keep the two in separate bowls, covered, until I’m ready to make dinner. In 15 minutes, we have a hot, satisfying meal.
Though the recipe doesn’t call for it, I always add a fun cheese during the last minute of broiling. Most recently I used oaxaca, a Mexican cheese made from cow’s milk that’s similar to montery jack but has a mozzaraela quality. It puffs and browns when it melts and doesn’t get greasy. (When I need help selecting cheese I tell my favorite deli guy, Sheldon, what I’m making and he helps me. It’s a great way to learn about food!)
I usually serve this with a green salad or some steamed veggies and toast (gluten-free, of course). It’s also great with quinoa, brown rice, or a fruit salad. We heat up left-overs the next morning for breakfast, too.
I wanted to add something fun and flavorful to this dish and decided on herbs de Provence. The blend I buy has the perfect amount of lavender, which adds lots of flavor to these eggs.
You can add any filling to a frittata – asparagus, spinach, pasta, meats, avocado, red peppers, peas. The sky is the limit. My husband likes this one the best so far, so I make it the most often. Experiment and see what you like the best. Or, try an Asparagus and Fresh Mozzarella Frittata with Parmesan and Chives at Kalyn’s Kitchen.