So, what’s a frittata? It’s the Italian version of an omelet, but it is served open-faced. The base is eggs, but you can add whatever you like – meats, chicken, veggies, cheese.
Add 3/4 cup milk and whisk again.
Slice ham, or whatever filling you choose, into thin strips. Grate about 1/2 cup of Parmesan cheese. Any cheese will do. A smoked cheese, such as Gruyere, cheddar, or mozzarella, would be lovely.
Heat an ovenproof skillet, preferably nonstick, over medium heat. Spray with cooking spray and melt about 1 tbsp of butter in the skillet. If you use cooking spray, you don’t have to use so much butter. However, I can’t bear to leave out the butter altogether because it adds flavour. Besides, the French have been using plenty of butter for centuries and look how skinny those …um…sweet, lovely ladies are. Whew, almost said something undiplomatic about those Parisian beauties (all stemming from insane jealousy, of course). Serves them right…acting so smug about that “French Women Don’t Get Fat” book.
Once the butter melts, add the egg mixture. As the eggs cook, pull up the sides of the frittata, letting the uncooked egg run down to the pan. Seasoning the frittata with salt is optional. It depends on how salty your toppings are.
Once about 3/4 of the frittata is cooked – there will be a layer of uncooked egg on top – sprinkle your toppings over the frittata.
Put the the skillet in the oven, under the broiler. Broil for about 2 minutes, or until the eggs are set and the cheese is just starting to brown.
Look at how beautiful and puffy (official culinary term) the eggs are! Actually, it looks like one of those Rorschach test. Look into the eggs and tell me what you see. Matt Damon taking his shirt off and looking at me longingly…oh…are you still here? I mean, I see a cute little puppy dog.
Gently loosen the frittata with a spatula. Lay a cutting board over the skillet and invert it so that the frittata falls out onto the board. Cut into wedges and serve, topping side up, with a salad and toast.
Clean-up tip: Despite the nonstick finish, cooking spray, and butter, I usually get some egg sticking to the bottom of the pan. Go to a cooking store and find one of these great little plastic tools to scrape off the excess. Works like a charm!