Dinner Tonight: Frittata


Frequent correspondent LeAnn Hall kindly submitted this allpurpose recipe for a frittata. “So much easier than an omelet or a quiche,” she writes. “The Italians got it right.”


6 large eggs

2 tablespoons milk

1/3 cup grated Parmesan or other favorite cheese

Salt and freshly ground pepper to taste

Favorite herbs or other seasonings

1 tablespoon olive oil

½ small onion, chopped

1 large clove garlic, minced

1½ cups filling, diced, see cook’s note

Cook’s note: For fillings, use spinach, kale, sweet and/or hot peppers, tender asparagus, peas, cooked potatoes, cooked breakfast meats or seafood, diced or sliced tomatoes, or anything still acceptable in the fridge. 

Pre-heat oven to broil.

In a mixing bowl, whisk together eggs, milk, and cheese. Sprinkle with salt, pepper, and other favorite herbs. Set aside. 

Heat olive oil in an oven-proof skillet on medium heat and sauté onions until translucent, about 4-5 minutes. If using peppers or asparagus, cook them along with the onions. Add garlic and cook another minute.

Add the filling ingredients, and heat through. Pour egg mixture over onions and filling and stir slightly to mix things up. Cook gently over medium heat until the eggs begin to set. Put the whole pan under the broiler 3 to 4 minutes until frittata is puffy and golden. Watch carefully. Stick a knife into the middle and if it comes out clean the eggs are done. Cheese could be sprinkled on top during the last minute under the broiler. Cool for several minutes, cut into wedges and serve with a salad or fruit.

Yield: 2-3 servings

— LeeAn Hall

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660