Frittatas

One of the things I try to include in every batch of food is a frittata. Mom loves them. It's the first thing she digs into when the food arrives. Mostly though, she eats them for breakfast, the perfect way to start her day.

A frittata is like a quiche but without the crust. Frittata is an Italian dish. However, the Spanish have their own version, which they call the tortilla; it is cooked the same way as the Italian version. The traditional Spanish "omlette" is made with potato and garlic, yum! It is often served in bars as a tapa.

The French omlette is different in a couple of ways: First, it is folded over at the end; second, it is completely made in a pan on top of the stove. A frittata is made in two stages, first on top of the stove, then it is finished in the broiler.

It's taken me a long time to get the hang of making a frittata, but now that I "get it," it's a great and simple method of cooking with just about any ingredient you have in the fridge. It's a terrific"garbage" dish to clean out the fridge!

Mom's favorite is the spinach frittata.

Three-Cheese Spinach Frittata
Turn on broiler to medium level (#3 on 5 point scale)

(All measurements are approximations. Use your best judgment!)
6 to 8 eggs
Half and half or milk to loosen the eggs (1/4 cup?)

6 to 8 oz spinach sautéed or fresh

4 slices havarti
2 handfuls shredded mozzerella or 4 slices fresh mozzerella
1/4 cup grated parmesan

chopped onions (1/4 cup?)
Garlic pwd or salt to taste
1 Tbsp butter
1 Tbsp olive oil

TOOLS
1 oven proof sauté pan (larger size, not small--I have used both stainless steel and teflon, teflon is easier)
1 rubber spatula

Begin by prepping all your ingredients and arrange them near the stove because the cooking process goes quickly.

* Mix the eggs and the half and half or milk with a wire wisk or fork.
* Chop onions (use fresh or sauté depending on what you like).
* Melt butter and oil together in saute pan.
* When bubbly and pan is hot, add the eggs.
* Treat the eggs at this stage as you would an omlette. Use the spatula to gently lift the edges and push underneath to keep the egg mixture from sticking to the bottom of the pan.
* When the eggs are setting a bit (not too much!), add your other ingredients, the spinach and onions first, then havarti and mozzerella cheeses.
* When the eggs are half way set and done, slip spatula underneath the mixture all the way around to loosen it from the pan.
*Remove from heat.

* Sprinkle parmesan cheese over the top.
* Put frittata beneath the broiler flame.

After two minutes check to see how it is doing. You don't want it to brown too fast. The object is to cook it slowly under the broiler. When it is finished (about 4 to 6 minutes), it will have puffed up beautifully and will have browned nicely on top.

When you remove it from the broiler, slide the frittata from the pan to a platter or a flat serving surface. I slide it into a round shallow container for transport to mom's house.

You may serve a frittata hot from the oven or cold in a picnic or lunch box. It's such a versatile dish.
Enjoy!