Fritatta

By jackiemo

A frittata (Italian plural: frittate) is an Italian egg dish, similar to a crustless French quiche, that is studded with a variety of flavorful, seasonal ingredients. Often referred to as an "open-faced omelet," frittatas are cut into wedges and served warm or at room temperature as part of a breakfast, brunch or light meal.

Ingredients

• 6-8 Servings
• Eggs -- 6 to 8
• Milk -- 3 or 4 tablespoons
• Optional ingredients (see variations) -- 1 to 2 cups
• Salt and pepper -- to taste
• Olive oil -- 2 or 3 tablespoons

Preparation

Step 1

1.Beat the eggs and milk together in a large bowl until smooth.
2.Prepare the optional ingredients as needed. Allow to cool if necessary and stir into the eggs. Season to taste with salt and pepper.
3.Heat the olive oil in a medium-sized cast-iron or non-stick skillet over medium-low flame. Give the egg mixture a big stir and pour into the skillet and cook over low heat until the frittata is well set but still runny on the top, 6 to 8 minutes.
4.Set the frittata in the oven under a broiler from until the eggs are cooked through and just lightly browned, 1 to 2 minutes.
5.Let the frittata rest for 5 minutes, then cut into wedges and serve with a side salad and slices of crusty bread.

Variations
•How To Finish Your Frittata on the Stove: When the frittata is mostly set, place a large platter over the skillet and carefully flip the skillet to drop the frittata on the platter. Slide the frittata back into the skillet to finish cooking the other side.
•How To Cook your Frittata in the Oven: Preheat oven to 350°F. Pour the egg mixture into an oiled, ovenproof skillet, baking dish or cake pan. Bake until well set and lightly browned on the top, 20 to 30 minutes.