There is widespread debate as to whether one should flip a frittata or just let it cook—and maybe take it on a quick trip to the broiler to finish. What there is no debate about is that when the frittata is done, you simply slide it from the pan to the serving plate. Ha! I say it again: Ha!
No (successful) master chef flip has ever occurred in my kitchen. Neither has any baked egg concoction simply slid from any of my pans. From the frying pan into the fire. Yes, that happens a lot more than I’d like. I’m the kind of person who needs something easy. Foolproof. Something where you don’t have to cross your fingers. Even if that means I have to dirty an extra dish (a big deal chez moi).
Eureka! I have found it.
Fresh Herb Frittata
- 1 medium onion, diced
- 1 Tablespoon olive oil
- 8 eggs + 2 big spoons of water
- 1 cup of grated cheese of choice (cheddar, Monterey jack, I used Mexican cotija cheese—something hard and a little salty is just the ticket): half for egg mixture, half for topping
- ½ Cup of chopped fresh herbs (I raided my friend Nikki’s roof garden—she has oregano, basil and rosemary, basically use whatever you have around)
- Salt and pepper to taste
- Very thinly sliced tomatoes, mushrooms or zucchini (optional)
- Sautee chopped onions 5-6 minutes over medium high heat until golden.
- While onions are cooling, whisk eggs and water in a bowl.
- Mix herbs, salt and pepper, 1/2 of the cheese and cooled sautéed onions into the egg mixture.
- Spray a quiche dish with nonstick spray. Pour egg mixture into it. (This is the beauty part.)
- Top with the remaining cheese (1/2 of the topping cheese, if you are going for the optional veggies).
- OPTIONAL: Arrange one layer of thinly sliced vegetables then cover with the rest of the topping cheese
- Bake at 350 degrees until fluffy and golden. Start checking at around 25 minutes.
This is great hot or cold. Slice like pie and it’s good for breakfast, second breakfast or afternoon snack. Packs well for hiking, too. Cut into squares to make sandwiches or smaller squares and serve with fresh roasted red pepper for a delicious appetizer.