When I was a kid, I used to love watching cooking shows on TV. (Who didn’t love Julia Child?)
Now? I can’t stand them.
These days more and more North Americans sit transfixed by the vitriolic contests that pass as cooking shows while fewer and fewer people are actually sitting down together to eat a home-cooked meal.
This Frittata Formula (this un-recipe) will not win you first place on Master Chef, but it will – more importantly – feed you and your people and taste mighty fine.
Now technically a frittata is started on the stove top and finished in the oven. This version is all oven, which I think is simpler.
The key here is the ratio of eggs to milk. Just remember 6 eggs to 2 cups / 500 ml of milk and you can whip up your variation at a moment’s notice.
Beat your eggs and milk, add some salt and pepper and pour over your cheese, vegetables and seasonings. (The vegetables should be cooked before they are baked, so this can be a great way to use up leftovers.)
It’s that simple.
Bake the mixture at 350 degrees F / 177 degrees C until the middle has set (about 35-40 minutes). Let it cool for 5 minutes then cut into wedges and serve. Add a salad and some decent bread, and you’ve got dinner for 6.
- 6 eggs
- 2 cups / 500 ml milk or some combination of milk and cream
- Salt and pepper to taste
- 2 cups / 500 ml lightly cooked vegetables
- 1 cup / 250 ml grated cheese
- 1-3 teaspoons / 5 - 15 ml herbs
Preheat oven to 350 degrees F / 177 degrees C.
Lightly grease a 10-inch / 25 cm pie dish.
In mixing bowl, beat together eggs, milk, salt and pepper.
Spread vegetables in baking dish and sprinkle with herbs and cheese.
Pour egg mixture over vegetables and bake dish for 35-40 minutes. The center should be firm and the top browned. The dish will continue cooking for a few minutes after it has been removed from the oven, so the frittata will firm up more as it cools.
Let the dish cool for 5 minutes, then cut into wedges and serve.