I can’t make an omelette to save my life. Regardless of my intentions, by the time I get an egg out of a skillet it’s scrambled.
Except when I make a fritatta. Instead of being flipped (the step at which my omelettes usually morph into scrambles), fritattas start on the stove, then go in the oven to finish cooking. So you’ll need an all metal skillet that can handle the oven heat. Cast iron is awesome for this.
Here comes my favorite kind of recipe. The kind where you can replace almost all the ingredients with whatever you have on hand and amounts don’t really matter. If you find yourself twitching in distress at the thought of such vagueness head on over to Lottie+Doof for a delicious version of frittata with a specific recipe to follow.
Frittata for Two
Assemble vegetables in a small (6 inch) all metal skillet. You can saute right in the skillet then stir in other pre-cooked or raw items. You should have enough vegetables to cover the bottom of the pan, and it’s just fine if they are a few inches deep.
Beat 3-4 eggs in a bowl with salt and pepper. Add grated cheese, herbs, or salt and pepper to the eggs. Pour the eggs over the vegetables. The eggs probably won’t cover the vegetables; that’s ok. Cook over medium heat until the bottom and edges are set. Move the skillet into a preheated 450° oven and bake 4-10 minutes until the top is puffy and just starting to brown. Cut into wedges and serve with a spatula.
Things you might want to put into your frittata:
roasted potato cubes
quartered artichoke hearts