Usually, the frittatas I make are nothing more than what I am able to round-up in my refrigerator. There is one constant. I always use 8 eggs. It is always assembled over heat on my cooktop, then moved to a 375˚F oven to finish for approximately 20 minutes. Most often, I will start by browning, in olive oil, very thinly sliced tiny red potatoes or fingerling potatoes. When they are uniformly golden, I will add a big handful of greens; usually baby spinach, but in this frittata I used the arugula I had in my refrigerator. Once wilted, I pour on the seasoned, lightly beaten eggs. To this, add whatever else you find that sounds good. I had a tomato that I chopped. Usually I will add a gruyére or emmanthal, but I only had bagged, shredded cheddar and monterey jack cheese, so that is what was sprinkled on top.
Really, it's hard to go wrong with this. Once the eggs are set, remove from the oven and place a large plate or wooden cutting board on top of the skillet. Very carefully, with potholders or oven mitts to protect your hands, hold the skillet and plate together tightly and flip. Remove the skillet and voila! you have breakfast, lunch, brunch, or a light dinner. I will make it in the early morning and eat it at room temperature throughout the day. It doesn't get any easier than this.
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5/13/2010 12:23:32 am
That's a Civil War fork in the background, right? I love those, much sharper than normal forks. The knives are called "trenchers." Frittata looks excellent!
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