So I know the word Frittata sounds mysterious and conjures up thoughts of difficulty, but trust me on this, it’s NOT!!! Your 7-year-old could make this, if you were so inclined to let him take all the credit for a wonderful and successful dinner (which I wasn’t 🙂 ).
I’ll start by sharing a simple frittata recipe and then, much like the mayonnaise, the possibilities are endless!
- 1 Tb. EVOO (extra virgin olive oil)
- 1 cup chopped deli ham
- 2 small zucchini, sliced half moons
- salt and pepper
- 8 large eggs, lightly beaten
- 1/2 cup grated Gruyère cheese
1) Preheat oven to 425 degrees. In a 10 inch ovenproof skillet, heat oil over medium-high heat. Add leek and potato, season with salt and pepper, and cook about 5 minutes.
2) Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, about 2 minutes (until edges are set). Transfer skillet to oven and bake until top of frittata is set (about 12 minutes). Slide frittata onto a plate and cut into 6 wedges.
*The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.
Some changes I made: Since my family is a little on the large side I used a 12 inch skillet and one dozen eggs! Yikes! From the time that I started chopping the ham and zucchini to the time I pulled it out of the oven, not 30 minutes had passed! It is a fast meal to prepare. I served it with sliced strawberries, which the kids gobbled up just as fast as the frittata.
Some optional substitutes for the ham and zucchini: spinach, onion, and bacon; potatoes and leeks; tomato, scallion, and cheddar cheese.