With school back in session my house is busier than ever. Despite our active schedules I make it a mission to gather my boys around the table for a family dinner whenever possible. If we’re short on time a frittata is the perfect, tasty solution. I serve it with a side salad (arugula in red wine vinaigrette with goat cheese and baby potatoes) and warm crusty bread.
For four people, I’ll use six to 10 eggs. There are very few rules but one step not to miss is preheating the broiler to high. Then, in an ovenproof cast iron skillet, heat a little butter or olive oil over medium heat on the stovetop and toss in whatever vegetables you have on hand. Anything from asparagus or mushrooms, peppers, zucchini, even cherry tomatoes, and for a bit of protein, chorizo is an excellent option.
Beat the eggs with a splash of milk or cream and season with salt and pepper. Add fresh or dried herbs if you have them and sprinkle in a handful of cheese (shredded ricotta, grated parmesan, cheddar, gouda, any type will do). Pour the egg mixture over the veggies and stir a little.
As the eggs begin to set, use a spatula to gently lift up the edges so that the runny center flows to the bottom. After about eight minutes slide the pan under the broiler for two to three minutes to finish cooking. To serve either put a plate over the skillet and flip it so that the frittata slips right out or serve it oven-to-table style by setting the pan directly on the table atop a trivet.