If you’re looking for an exact recipe for a frittata, look elsewhere. The whole point of a frittata is that it is a very forgiving dish – it bends and yields to whatever is in the fridge, and however you prefer to make it. I’ve made this a coupe of time – each one different – and each one delicious. I prefer it to an omelet, as there’s no tricky flip or roll involved. (Of course, if Andy’s going to be making it, I’ll take the omelet.)
For the frittata, you can fill it with whatever you like. If you’re using a meat (I’ve tried sausage and bacon to great effect), you can chop it up and render the fat directly in a 12-inch pan (oven-safe and non-stick) to be used for the final dish. For any vegetables you want to use, I’d saute them in a separate pan (you don’t want all that moisture going into the frittata) until they’re relatively soft.
In another bowl, I whisked 8 eggs and about half a cup of heavy cream. (The fat’s important, so don’t go skim.) To this, I added salt and pepper, and any fresh herbs that work for you. When the meat’s finished cooking, and still on medium heat, add the eggs and vegetables and stir everything gently together. As the edges pull away from the pan and the eggs start to set, put the whole thing into a 350-degree oven until it’s set to your liking. (About 8 to 10 minutes for a firm frittata.)
Let it rest for a bit before cutting, then top with more fresh herbs.
