Frittata’s nothing more than a quiche without crust. But its eggs. And the weird thing about eggs is that, even though they can be made any one of a thousand ways, people are fixated on what they consider to be the best way to cook them. Don’t believe me? If you’re ever in a room with two cooks, ask them for guidance on the best way to poach an egg. Just don’t do it when kids are around.
So play with this and come up with something that works for you. The neatest thing about this recipe’s that, with a little practice, it can be done entirely on autopilot and early in the morning.
Frittata (serves 4)
- 4 eggs
- 1 russet potato, cubed for frying
- 2 cloves garlic, diced
- 1 tomato, seeded and sliced
- 2 pieces prosciutto, diced (exclude for vegetarian)
- ½ cup shredded swiss cheese
- 1 tbsp butter
- 1 tbsp cooking oil
- 1 tbsp cream
- salt and pepper to taste
Preheat your oven to 350° F. Select a small all metal frying pan, one without teflon or rubber on the grip. You also want to have the cream and egg mixed and spiced before you start cooking.
Place oil and butter in the pan over a medium high heat and fry the potato as though you were making hash browns. My preferred method is to salt and pepper the potatoes, cover them, and let them steam for the first few minutes of cooking (people also get touchy about cooking potatoes – go figure). Then uncover and let cook until they’re a little crisp. Next add garlic and cook until it softens. Be careful not to brown or burn the garlic because this can add a bitter taste.
Sprinkle the prosciutto and swiss cheese on top of the potatoes, pour the egg and cream mixture over this, and lay the tomato slices on top. Then pop the frying pan into the hot oven for fifteen to twenty minutes. It will be done when the egg begins to brown on top.
Let this sit for fifteen minutes before serving, and serve from the frying pan like a pie. You can get fancy and do the inverted plate thing, but that may be a needless risk.