Not Just Another (Yawn) Omelet:

This Filling Frittata Does Lunch, Dinner—and Even Picnic—Duty!

By Nissa Simon

ow that we’ve seen the last blast of winter and spring flowers are finally in bloom, can picnics be far behind? My favorite spur-of-the-moment picnic features a frittata, potato salad made with a vinaigrette dressing to which I’ve added coarse mustard, chunks of French or Italian bread (bought on the way if I have none in the house), fresh fruit, and a light red wine. I can prepare the food and gather together the necessary blankets, utensils and plates in under an hour.  If the picnic is planned the night before, I have time to bake a batch of cookies.

            The main course, a frittata, is basically a flat omelet.  But, oh, what an omelet! The simplicity of its preparation belies the perfection of the end results. Eggs and filling are mixed together, cooked slowly in a skillet, and then browned under the broiler to make this firm, thick Italian egg dish. Not only are frittatas uncomplicated, they’re tasty, nourishing and inexpensive.  And they’re versatile: you can prepare an easy filling from scratch or use cooked vegetables left over from last night’s dinner. The recipes below are merely suggestions.  If you prefer cheddar cheese to Monterey Jack, or yellow squash to zucchini, feel free to substitute.

            To carry it to the picnic, allow the frittata to cool to room temperature in the skillet, and then slip it onto a plate.  Cover with aluminum foil.  (Don’t wrap when hot, or it will get soggy.) When it’s time to eat, cut the frittata into pie-shaped wedges for individual servings. If you make it the night before, just refrigerate, then pack it in your hamper when you’re ready to leave. By the time you arrive, the frittata will be perfect for eating.

Some frittata basics:

Figure on one to two eggs per person.

Use a skillet with an ovenproof handle or cover the handle with aluminum foil.

To serve two, use an 8-inch skillet; to serve four to six, use a 9- or 10-inch skillet. 

Any leftovers can be refrigerated and eaten the next day.

Spinach and Monterey Jack Frittata

            Spinach, one of the first crops of spring, adds a nice bite to this tangy cheese frittata; the recipe below serves two.

Ingredients & Preparation

1 pound fresh spinach

4 eggs

2 cloves garlic, chopped

1/2 cup shredded Monterey Jack cheese

Salt and freshly ground black pepper

Olive oil or butter

            Tear leaves from tough stems; discard stems. Wash leaves thoroughly, but do not dry. Wilt leaves in a dry skillet over medium-high heat for a couple of minutes. Remove from heat, squeeze leaves dry, and chop.

            Beat eggs, mix in chopped spinach, cheese and garlic; season with salt and pepper. Heat about a tablespoon of olive oil or butter in a skillet over medium heat-high heat.  Drop in a bit of egg; if it sizzles, the pan is ready.  Pour in the egg mixture and immediately turn heat to low.  Cook until the bottom is set, about five or six minutes. Remove from stove and place under the broiler until the top is browned and firm.

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            An avid cook, Nissa Simon writes frequently on health-related topics for various magazines. She was the Health Editor for Reader’s Digest’s New Choices for more than 10 years and now serves on the Editorial Board of MAKING BREAD.

 Another delicious frittata recipe by Nissa Simon appears in the Cheap & Easy Eats column of the MARCH/APRIL issue of THE MAKING BREAD MINI-MAG. Visit our Subscribe page and check out our “Best Buy” 16-day trial subscription rate, which will give you access to this recipe and all of the other yummy dishes Nissa writes about in each issue of MAKING BREAD.