In a world of increasing culinary complexity it’s nice to be reminded that great food can be dead simple. This frittata is one such example.
Frittata is the wrong name
This dish should have been named Facile, which is the Italian word for easy, because that is exactly what it is. A frittata is an Italian egg dish that is part omelet, and part quiche´, just don’t let the French hear you say that. This one comes together in 30 minutes from the crack of the eggs to Mmmm.
Aside from its ease of preparation, the true beauty of this dish is the incredible flexibility it offers the cook. There are literally hundreds of variations of this dish, and each can be suited perfectly to one’s individual taste.
Also the frittata can be made in any size from one egg to two dozen or more. You are only limited by the size of your skillet, and your imagination.
A dish offering such a blank canvas is of course begging to be fused, so fuse I did. Sautéing some onions, tasso, and bell pepper separately and then adding them to the eggs gave it just the Cajun influence I was looking for. But don’t stop there. Have some left over fajitas? Chop up the meat and vegetables, warm them in a skillet with a little olive oil, and into the frittata they go. In fact shrimp, crawfish, sausage, mushrooms, artichokes, asparagus, and roasted chicken are all fair game, along with anything else you can think of.
Frittata sizes and portions
This recipe calls for eight whole eggs, and it will feed 5-6 people. The general rule of thumb is about one and a half eggs per person.
The frittata is served family style in which it is cooked, so each person can take as little or as much as they would like.
Note: This dish is started on the stovetop and finished under the broiler in the oven. A good quality, non-stick, oven proof skillet is a must. I used a 12″skillet for this recipe.
- 4T Olive oil (equally divided)
- ½Med. Chopped white onion
- ½Med. Chopped bell pepper (red, yellow, or orange)
- ½lb. Diced tasso
- 1clove Chopped garlic
- 8 Whole eggs
- ½C Milk (whole or 2%)
- ½C Shredded Monterey Jack cheese
- ½C Shredded sharp Cheddar cheese
- Kosher salt, fresh ground black pepper, and all-purpose Cajun seasoning to taste
Heat 2T olive oil in heavy skillet, over medium-high heat until fragrant and shimmering, and sauté onions, bell pepper, and tasso until the onions are clear, then remove to a bowl.
Heat remaining olive oil in a 12″heavy, non-stick skillet.
Blend eggs and milk until thoroughly combined, but not frothy.
Set oven broiler to high leaving a small crack in the door.
Add the egg mixture to the skillet and immediately move the mixture around with a spatula until small curds form.
Season to taste with dry seasonings.
Add the tasso, onions, and bell pepper mixture and the cheeses to the eggs, stir and place the skillet under the broiler for 3-5 minutes or until browned on top.