How to Make a Frittata (any way you want)
Frittatas are the ultimate way to treat yourself to a brunch-caliber meal while cleaning out your fridge of all the veg you need to eat before it goes bad. As someone who grew up on scrambled eggs and toast, the frittata seemed like a meal that requires expert cooking skill, but that is only what “they” want you to believe. All it takes is sautéing a few vegetables, turning on your oven, and mustering up a little courage.
Below I give a recipe for a collard green, mushroom and leek frittata, but this recipe can be more of an á la carte of what you have in your fridge. The most important piece is to only add 1-2 “heavy” ingredients into the pan. A quick guide of what I mean: Spinach, onions, garlic – LIGHT vs sweet potatoes, mushrooms, broccoli - HEAVY. This is directly related to how much surface area the veg will take up in the frittata. Now you can chop all things up finely and have a smorgasborg of every veg you own, but who has time for that?
Here are two more essentials to mastering the frittata:
The Pan: Try to use a pan that goes easily from stovetop to oven. I use a Scan Pan that I purchased after a Sur La Table Cooking class, which does the trick! If you’re not ready to purchase a pan just yet, you can transfer your ingredients into a small casserole dish or pie pan, but allow for extra time.
Dry Mustard: I started using dry mustard as a way to “not miss” adding cheese into my scrambled eggs, omelettes and frittatas, and I am happy to report it works - for me.
Even better though, mustard has numerous added health benefits from alleviating respiratory conditions like asthma, reducing risk to certain cancers, and most importantly, reducing inflammation. Cellular inflammation has been shown to contribute to many health conditions we have today: diabetes, obesity, Alzheimers just to name a few. Here are other foods that help fight inflammation.
SO, try out some dry mustard in your eggs, and if you like it, keep adding it into your routine regularly to reap the benefits.
Collard Green, Leek and Mushroom Frittata
INGREDIENTS
1 TB GHEE (or EVOO)
½ medium leek, cleaned and diced (a yellow onion would work too)
½ lb cremini mushrooms, quartered
1-2 cups of collard green, chopped (kale or spinach work too)
4 cloves of garlic minced
8 eggs, whisked
1 teaspoon Dry Mustard
Salt & Pepper
Heat ghee or oil in a 10-inch skillet. Add in onion and cook until translucent (about 2-3 mins). Next add mushrooms, and then spinach. Allow spinach to wilt before adding in garlic. Cook garlic until fragrant (about 30 seconds).
While vegetables are cooking, whisk egg until all yolks have blended together. The more air you add while whisking the fluffier or more height you’ll get in your frittata. Add in salt, pepper and dry mustard. Add eggs to pan with sautéed vegetables. Move the eggs around the pan, and all ingredients are evenly distributed.
Pop in a 350 degree oven for 15-20 minutes or (until middle is firm).
“The frittata seemed like a meal that requires expert cooking skill, but that is only what “they” want you to believe. ”