Frittata, a rustic Italian omelet, is a dish I make again and again during springtime. It’s a simple, forgiving technique – much like a crustless quiche – open to endless variations. A frittata is easygoing, just like a sunny spring day, a cooking technique open to endless variation based on what vegetables are in season. Serve it warm or at room temperature for brunch, lunch or as a light supper on a warm day. It’s even good reheated the next morning for breakfast, after the flavors have had a chance to mingle overnight in the fridge. This laid-back dish travels well and loves to go on picnics or garden parties.
- 8 eggs
- 1/4 cup whole milk
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 6 spring onions, thinly sliced
- 1/2 cup fresh or frozen peas (if using frozen, thaw the peas in cool water)
- 2 ounces soft goat cheese, crumbled
Pre-heat the oven to 400 degrees Fahrenheit. Whisk together eggs and milk in a bowl, then add chives, 1/2 teaspoon salt and a bit of freshly ground pepper then set the bowl aside. Melt the butter in an oven safe non-stick skillet(about 10 inches is a good size) or cast iron pan over medium heat. Add spring onion slices and sauté for a minute to soften. Add the peas to the skillet and cook for a minute before pouring over the egg mixture. Cook the frittata in the skillet, using a spatula to push the eggs from the outer edge of the pan towards the center. Once the frittata is mostly set at the bottom but still wet on top, sprinkle over the goat cheese and move the skillet from the stovetop to the oven. Turn on the broiler and cook the frittata for 1-2 minutes, until puffed and golden brown on top. The frittata should be just set, and not overcooked. Remove the skillet from the oven and serve slices of the frittata warm with a salad of fresh spring greens.