Frittata

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From Kate Payne, author of Hip Girls Guide to the Kitchen, a charming book that focuses on simple, practical techniques that bring you back to the kitchen with plenty of classic how-to’s and ideas for cooking wholesome foods from scratch. This recipe is similar or a frittata recipe that I make a lot, except I don't cook the eggs on the stovetop, just bake it in the oven. Use whatever you have on hand!

Ingredients

• eggs
• unrefined sea salt
• freshly cracked pepper
• milk or cream
• cooking fat such as coconut oil, butter or olive oil
• vegetables

Preparation

Step 1

Start by preheating the oven to 350 F.
Whisk together 6–12 eggs (depending on the size of your cast iron skillet and the size of the frittata you hope to make). My 8” skillet requires about 6-8 eggs to make a 1”-thick frittata. Add sea salt, fresh cracked pepper, a splash of milk or cream (optional) to the egg batter, plus shredded Parmesan cheese and any fresh herbs (both also optional) and set aside.
Add fat (coconut oil, butter, olive oil, etc.) to a cast-iron skillet and sauté onions, garlic, peppers, asparagus, or any vegetable (already cooked if it’s not quickly sautéable).
Reduce burner heat to low and pour the egg mixture over the sautéed veggies. Place gently on top of the mixture any additional raw ingredients like sliced tomatoes, cheese or herbs (if not previously added to egg batter) and cook undisturbed until the sides start to slightly puff up and pull away (about 10-15 minutes depending on the size of your skillet).
Finish in a 350 F oven for about ten minutes until there are no more runny patches on top. Serve warm or cold.