The secret to making a successful frittata is to not overthink or overbake it. Keep it simple. For me, the best thing about making a frittata is that it is an easy way to transform simple ingredients into something wonderful. I try to put a lot of love into meal prep but not excess labor, and a frittata is a perfect example where less is more.
All of the ingredients other than the egg and dairy are generally pre-cooked. That makes a frittata perfect for incorporating leftovers or pantry items. Chickpeas, braised greens, roasted vegetables, tinned meats or even that slice of pizza from last night are all good candidates for mixing in. However, as with the dairy, avoid anything watery. Items like spinach should be blotted dry after cooking and things like canned chickpeas should be well drained.
Pantry Frittata
Ingredients
- 8 eggs
- ½ cup half-and-half
- 1 tablespoon fresh dill (1 teaspoon dried)
- 1 cup shredded cheddar cheese
- 1 (14.75-ounce) can wild-caught salmon, drained
- 1 (15-ounce) can corn
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350 degrees
- In a large bowl mix eggs and half-and-half gently, then stir in dill and cheese. Add drained salmon and corn and give it another stir. Season with salt and pepper to taste. (With the canned goods and cheese, you may need little to no salt).
- Heat a 10-inch oven-proof skillet in the oven with 1 tablespoon of oil for 5 minutes. Transfer the hot pan to the stove and continue heating on medium. Add all of the egg mixture and stir. Keep stirring and cooking until the eggs start to set up at the edges (about 5 minutes).
- Transfer the pan to the oven and cook for 10–15 minutes watching carefully. When eggs are set, with only a tiny jiggle in the middle, it is time to remove. Let the frittata set for a few minutes before cutting.
- To serve, sprinkle with fresh dill. Pair with fresh greens and pickled red onions.
