Frittata to the rescue

Time is a precious commodity.  Last week, I was really feeling these words after yet another manic Monday that was really a Wednesday.  Did I mention it felt like the second or third Monday in a row?

You can relate.  We’ve all been there. 

On those days, preparing dinner is often the last task on the radar.  Even if you love to cook, cooking isn't fun when time is tight.  Some people opt to stop by the drive thru on the way home; others call for pizza delivery.  Both options have their place but I would like to offer you a third… the Frittata….

For reference, a frittata is the Italian version of an omelet.  Traditionally, frittatas are cooked stove top in a heavy skillet over low heat until firm.  This technique involves flipping, which might not be something you want to try.  Alternatively, some folks start the frittata on the stovetop but finish it off under the broiler in lieu of flipping; an easier option but still not the easiest. 

The easiest method involves starting on the stovetop and spending the bulk of the cooking time in the oven.  Sure it’s unconventional but it’s easy, quick and gives you an opportunity to sit back and chat with family and friends while dinner is cooking. 

Another thing that frittatas have going for them is their versatility.  Eggs is just about the only constant in the non-traditional, baked frittata.  

The frittata made the other night and described below used ingredients already on-hand, consisting of pantry staples and leftovers from other recipes. 

Here’s how it went…

Ingredients:

1 shallot, peeled and chopped

1 cup of rainbow chard, washed and cut into 1 inch strips

6 eggs

1/4 cup of milk (I always use 1%)

Handful of fresh thyme, washed and dried. 

1/4 cup shredded parmigiano reggiano

1/8 tsp salt

Sprinkle of pepper

1 can (6 oz.) wild sockeye salmon (highly recommend Kirkland brand - skinless and boneless)

2 tbsp olive oil

**Quick note about cheeses – If you spend a little more for quality, flavorful cheese, you will find that less is needed for full, robust flavor. **

Preheat oven to 350

Whisk the eggs, milk, salt and pepper in a large mixing bowl.  Break apart the salmon into bite sized pieces, ensuring all skin and bones are removed.  Gently combine the salmon, cheese and thyme into the egg mixture. 

Heat olive oil in a 9 inch oven safe skillet on the stovetop over medium-high heat.  Add the shallot and heat until fragrant (about 4 minutes) then add the chard; stir lightly.  Let the chard wilt a bit; approximately 3-4 minutes.  Pour egg mixture into skillet and turn off the stove eye.  Cook for 2 minutes. 

Move the skillet into the oven and bake until the dish is set and slightly puffy.  Approximately 20 minutes.  Remove and cool for 5 minutes, then loosen edges and slice into pie-shaped pieces. 

And here you have it….

Leave us a comment and let us know your variation.  We are always looking for new versions to try.