Frittatas are wonderfully versatile. They can be made with any type of filling, and are a great way to use up leftover vegetables, such as sauteed broccoli, asparagus, zucchini or green beans. The rule is, use cooked vegetables, as raw vegetables would make the frittata runny.
A variety of cheeses can also be used, or leave the cheese out altogether. One of my favorite "leftover" frittatas contains spaghetti with tomato sauce - just cut the spaghetti into 2 or 3 inch pieces, and be sure to include a few tablespoons of sauce. Season with a dash of oregano, and be sure to include a little Parmesan cheese.
Makes one 9" frittata
2 Tbs. olive oil
½ lb. cremini mushrooms, sliced
2 Tbs. butter
6 large eggs
3 oz. sheep’s milk feta
½ c. chopped fresh dill, stemmed
Kosher salt
Freshly ground black pepper
In a 9” cast iron skillet, heat the olive oil over medium heat. Add the mushrooms and a pinch of salt, and cook, stirring occasionally, until mushrooms are lightly browned and have reduced in size, about 7-10 minutes. Remove mushrooms and cool to room temperature.
Preheat broiler.
Beat the eggs in a bowl and add the mushrooms, and 1/4 tsp. salt and a few grindings of pepper, to taste. Melt the butter in the same cast-iron skillet, over medium heat, and when it begins to foam, add the egg mixture. Sprinkle the feta and dill across the top. Turn the heat down to very low. When the eggs have set and thickened (this will take about 10 minutes) and only the surface is runny, put the skillet under the broiler for about 3 minutes, or until just set. Don’t let it brown. Cut into wedges and serve immediately.
Frittata is also delicious left-over, served at room temperature.