Summer Frittata

Summer Frittata

A frittata is effectively a quick-and-dirty, crust-less quiche. It's great eaten hot and fresh, but it's also equally enjoyable made early on in the day and eaten at room temperature later in the evening with a glass of rosé.

This is an extremely adaptable recipe with only one real requirement: 

Fantastic Eggs

Outside of that, we hope you feel inspired to use whatever you got in your MilkRun box this week!

Scaling this recipe should be easy. Depending on:

  • How many people you are cooking for? Generally speaking, allow for about 2 eggs per person.
  • How large of a pan will you be using? If it's small, we'll flip the frittata. If it’s a large one, we'll preheat our oven to finish it in.

The necessary ingredients:

  • Eggs
  • Butter (or good bacon to render)
  • Salt

 Optional, but important:

  • Onions
  • Peppers
  • Corn
  • Potatoes

(Or any sturdy vegetables that make for a good saute. Steer clear of things like tomatoes or certain mushrooms, only for the fact that they will bring a lot of water to the party, which will affect how well the eggs set.)

First of all, whatever veggies you want to include should be cut down to a size that will cook at a similar rate. This time of year we recommend that you try dicing an onion and some sweet peppers, as well as cutting all of the kernels on an ear of sweet corn.

Preheat your oven to 400 if you plan on using it. Next grab a pan that you feel good about cooking eggs in (there is no wrong answer here; we like using a nice cast iron or blue steel, but don't feel bad about using your favorite non-stick!). Start by adding a good chunk of butter or some olive oil (or both) and stir frying your vegetables. Continue to cook them until you feel good that they have put on a little color and are nearly cooked through, maybe 3-5 min.

A note, if you're using potatoes stagger them in early, and give them a couple of extra minutes to allow for a full cook. You could also blanche the potatoes for a couple minutes beforehand to achieve a similar effect.

If you are cooking a bigger batch, flipping becomes dicey, so we recommend loading the whole thing into your hot oven about 1 minute after your eggs have hit the pan. Timing can be hard to calculate in that a cast iron is "slower" than an aluminum skillet, and 6 eggs take longer to cook than 18, so instead here is what to look for: The center of the pie will be the last place to set, so check in on it from time to time, and when it looks close try inserting a pairing knife right in the middle. If the blade comes out clean, but just barely you are done! Get it out of the oven, put a large plate over the pan like a lid, keeping your hand on it, and flip the plate and pan together, while maintaining pressure to keep it all together. Lift off of the pan and marvel at your beautiful work!

This would be a great time to dress a small salad of bitter leaves and herbs, and if you're feeling fancy, put it right on top! Shaved parmesan or hard cheddar is also great on top.