Dylan asked recently about the recipe for frittata with zucchini, which Mom made for him a while ago. But it's not zucchini season. That's the beauty of a frittata though; you just put in whatever you have on hand that's fresh and seasonal. Last week I discovered that Brad really likes spinach so I picked up some tender, early spring spinach from Elena at the City Market and threw it into a frittata along with a few small potatoes I had stored. Later in the summer, when we have more zucchini than we know what to do with, we'll swap out the potatoes for pieces of zucchini. And if you don't want anything green in there, leave it out, the frittata will still be good (especially if you use farm-fresh eggs, which make all the difference).
Frittata with Potato and Spinach
Adapted from The Art of Simple Food (2007) by Alice Waters
For the spinach, you can substitute kale, chard, broccoli rabe, or any other greens. If you use greens with tough stems, like kale and chard, you’ll need to separate the stems from the leaves. Cut the stems into ¼-inch pieces and add them to the pan along with the onions and potatoes. Many other things can be stirred into frittatas, including chopped roasted peppers, mushrooms (see recipe below), zucchini, even pasta.
3 tablespoons olive oil, divided
1 medium shallot or ½ small onion, finely diced (~¼ cup)
2 very small (less than 2-inch) organic potatoes, quartered and sliced very thin
1 bunch baby or tender spinach, washed and coarsely chopped (see note)
kosher salt
6 farm-fresh eggs
freshly ground black pepper
a pinch of cayenne pepper
a handful of chopped fresh herbs, such as oregano, basil, and/or parsley (optional)
1. Preheat the oven to 350 degrees. Heat 2 tablespoons of the oil in an ovenproof 10-inch nonstick skillet over medium heat. Add the onions and potatoes. Saute for 5 minutes, stirring occasionally. Add the spinach, and season everything with salt. Cook until the onions and potatoes are softened and the spinach is wilted and tender, about 4 or 5 minutes. Transfer the vegetables to a small bowl.
2. Meanwhile, crack the eggs into a large bowl. Add a good pinch of salt, a few twists of black pepper, a pinch of cayenne, and the herbs, if using. Beat lightly with a whisk or a fork until the mixture is uniform. Stir the vegetables into the beaten eggs.
3. Return the skillet to medium heat and add the remaining 1 tablespoon oil. When the oil is warmed, pour in the egg mixture and stir gently to evenly distribute the veggies and herbs. Once the bottom is set, lift the edges with a thin silicone spatula to allow some uncooked egg to flow underneath. Repeat until the egg on top is mostly cooked. Put the pan in the oven and bake until the frittata is set on top, dry to the touch, and puffed (it will deflate when you flip it), about 5 minutes.
4. Carefully remove the hot pan from the oven (don't forget the pot holder or oven mitt!). Run the spatula around the edge of the pan to loosen the frittata. Carefully invert onto a plate or platter, and cut into quarters. Serves 2 to 4.
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| 3-egg mushroom frittata ready to be flipped out of the pan |
Frittata with Mushrooms
2 tablespoons extra-virgin olive oil
1 large shallot or 1 very small onion, finely diced (~½ cup)
½ pound wild, cremini, or white button mushrooms, cleaned and thinly sliced
6 large eggs, preferably farm-fresh
¼ cup (15 grams) freshly grated Parmesan or Grana Padano cheese
2 tablespoons minced fresh herbs such as basil, oregano, and/or parsley, optional
kosher salt
freshly ground black pepper
1. Preheat the oven to 350 degrees. Heat the oil in an ovenproof 10-inch nonstick skillet over medium heat. Add the shallot or onion and sauté until translucent and softened but not browned, 3 to 5 minutes depending on whether you’re using shallot (less time) or onion (more). Add the mushrooms and sauté until the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms are golden brown and delicious, about 8 minutes.
2. Meanwhile, crack the eggs into a large bowl. Add the grated cheese, herbs, a good pinch of salt, and a few twists of black pepper. Beat lightly with a whisk or a fork until the mixture is uniform.
3. Add the egg mixture to the skillet, and stir gently to evenly distribute the vegetables. Once the bottom of the frittata is set, lift the edges with a thin silicone spatula to allow some uncooked egg to flow underneath. Repeat until the egg on top is mostly cooked. Put the pan in the oven and bake until the frittata is set on top, dry to the touch, and puffed (it will deflate when you flip it), about 5 minutes.
4. Carefully remove the hot pan from the oven (don't forget the pot holder or oven mitt!). Run the spatula around the edge of the pan to loosen the frittata. Carefully invert onto a plate or platter, and cut into quarters. Serves 2 to 4.
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