When asked what was for dinner this past Sunday I think I replied by saying, "a frittata" about three or four times before I gave up and started saying "it's a baked omelette."
Truthfully I was just nervous that I was pronouncing "frittata" wrong.
I pronounce a LOT of words wrong.
Tap, tap, tap... is thing on? I said TWENTY MINUTES! That's awesome. Short of making a peanut butter and jelly sandwich this is one of the quickest dinners I have made in a long time. And, just like an omelette, you can change up the filling ingredients to suit your fancy or depending on what you have on hand.
Sometimes I love easy. It's just nice.
Ingredients: 2 tablespoons olive oil, 2 tablespoons minced garlic, 6 eggs, 1/4 cup chopped green scallions, 1 large tomato, 1/2 cup crumbled feta cheese, salt and pepper to taste
Preheat oven to 400 F. In a cast iron skillet, or other oven safe pan, saute the garlic in olive oil for 1 minute over medium heat. In a bowl whisk together the eggs + salt and pepper. Pour egg mixture into hot pan. Arrange tomato slices, green scallions and feta over the top. Once the edges of the frittata have set move the pan to the oven and continue to bake for 10-12 minutes. Remove from oven and allow it to cool in the pan, then gently slid it out of the pan onto a cutting board or serving platter using a spatula.
I like to slice mine with a pizza cutter. But only if I'm feeling fancy.