What to do when your husband’s out to lunch and you need a quick meal at home?
Make a frittata.
I say this authoritatively, like I do it all the time. But in reality, today was the first time I’ve ever made a frittata, and it’s pretty rare that I’m cooking lunch for one.
As I had never cooked this Italian omelet-like dish before, I kind of winged it based on my best guess (and what I’ve seen folks do on the Food Network). I knew I needed eggs, plus some kind of vegetable and/or cheese filling, and I knew I needed my skillet o’ stuff to start on the stove and end in the oven.
Apparently, that’s all you really need to know.
What’s in it:
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/2 of a large zucchini, thinly sliced
- 1/4 teaspoon dried marjoram
- a sprinkle of salt and pepper
- 3 eggs, lightly beaten with a little more salt and pepper
- 1 ounce feta, crumbled
- Heat the olive oil in a 6″ oven-proof skillet over medium heat.
- Add the garlic and cook for 2-3 minutes or until it starts to brown.
- Add the zucchini, marjoram, and a sprinkle of salt and pepper. Cook for 5-7 minutes or until the zucchini is tender and starting to become translucent.
- Pour in the beaten eggs. Let them cook, without stirring, for 3-5 minutes or until they are starting to set on the bottom.
- Sprinkle on the feta.
- Transfer your skillet to the oven and broil for about 5 minutes or until the frittata is golden brown and puffy (it’ll deflate when you take it out of the oven) and the egg is cooked through.
- Use a heat-resistant silicone spatula to loosen the frittata from the skillet and slide it onto a plate.
- Enjoy with fresh fruit, a green salad, and/or a slice of crusty bread.
Yum! Now that I know how to cook a frittata, and now that so many beautiful summer veggies are coming in, and now that I’m on vacation from school…I have a feeling I’ll be making more of these soon.