My in-laws were coming over on short notice for a casual brunch. Since we were low on breakfast items, my husband ran around the corner to pick up some bagels. Somehow, it didn’t feel like enough. I decided after realizing that I had six eggs and a little milk, that I could make a frittata. When I looked in the crisper, I found a zucchini, an onion, and a few mushrooms. In the cheese drawer were the heels of gruyere and parmesan cheese.
Here’s a little roadmap, though a frittata is incredibly forgiving and quantities can vary greatly: Preheat the oven to 375 and then saute a small onion in olive oil and about a tablespoon of butter until soft and translucent. Add one thinly sliced zucchini and sliced mushrooms, until everything is wilted. In a bowl whisk eggs–I had only six eggs and stretched them with about a half cup of milk. You could do more eggs if you have them and skip the milk. Salt, pepper, and grated gruyere (about a quarter-cup, since that’s all I had, but could be more like a half-cup) or any cheese you have on hand. Pour egg mixture right into an oven-safe skillet, cook in the oven until frittata puffs up and gets golden on top. About 15 minutes or so.
The great thing about a frittata is that you can throw anything in it ( it’s a great way to make good use of wilting vegetables. Leeks, shallots, bacon, ham, broccoli, cauliflower are all good fodder. With a side salad or on its own, a frittata works for breakfast, lunch, and even dinner in a pinch.