Think of a frittata as a quiche but without the crust. Perfect for breakfast, brunch, or dinner.
I like to make frittatas when I need to clean out the fridge. You know, when you have vegetables hanging around in the crisper that have seen better days but you know you can still use. Soups, are also a good way to use up vegetables but sometimes you want something a little more satisfying. Or perhaps you really want eggs. Lots of eggs. Who knows.
At any rate, frittatas can be made with any combination of eggs, vegetables, cheese, and meat (if desired). There isn't a rule for these, just use your imagination and whatever you have laying around. Well, ok, within reason. I'm not sure raisins or chocolate belong in frittatas.
This recipe is for a southwest style frittata. I sometimes make them using eggs, bacon, veggies, and goat cheese (delicious, too!), but today I had chorizo hanging around ready to be cooked along with onions and peppers begging to be used up. So, what I'm saying is, you can use this recipe as basic template -- keep the egg and half and half ratio the same but vary up the meat, veggies, and cheese.
And use a cast iron skillet. Best non-stick pan around, especially the more you use it.
Yield: 1 (10-inch) frittata
Preheat oven to 350ºF.
In a 10-inch cast iron skillet (or other oven proof skillet -- one that eggs won't stick to), heat the olive oil over medium heat. Add the chorizo and sauté until cooked through, about 5-10 minutes. Break up the sausage into smaller pieces as it cooks. Add the onions, peppers, and garlic; sauté for 2-3 minutes. Add the chard and sauté until it starts to wilt down, about 1 minute. Season lightly with salt and pepper.
In a bowl, whisk together the eggs, half and half, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour the mixture into the pan. Stir to combine and evenly distribute the eggs and filling. Sprinkle the top with cheese. Bake in the oven until the top is lightly golden brown and the center is firm to the touch, about 30 minutes.
Cool slightly and serve.