For those looking for a no-fuss, no-stress meal that’s also quick, inexpensive, versatile and delicious, the humble frittata is the answer. Eggs mixed with dairy can result in any number of dishes, from a silky, delicate flan to a firm, sturdy omelet. If the ratio is right, though, you can land somewhere in the middle — in the land of frittatas.
The Italian frittata, when well-made, is a thing of beauty that is so easy to create. It can be done in minutes and is a terrific vehicle for an endless variety of leftovers or odds and ends that collect in your fridge after a week of piecing together meals. Keeping in mind a few important rules of the road can help ensure a moist, flavorful and delicious frittata.
The ratio of dairy to egg is key. A half-cup of dairy to a dozen eggs seems to be the sweet spot, in terms of keeping the eggs tender without making them too loose. You can certainly halve the recipe and use a smaller skillet, but I like frittata leftovers, so I’m happy to make mine bigger.
It’s also important to cook anything you plan on putting inside your frittata. For instance, in this week’s Summer Squash, Goat Cheese and Potato Frittata, I cook both the potatoes and the summer squash before adding the eggs. If I didn’t, the potatoes would never be adequately cooked in the short time the frittata cooks, and the squash would release too much liquid into the mix, watering down the eggs.
Draping frittata slices with a sauce is also a welcome addition. This wee.