By Harlene Deane
Don’t have a frittata recipe? Well, without a doubt, you’re missing out on one of the most versatile, inexpensive dinner options around. Oh, and let’s not forget quick and easy!
• 8 large eggs
• 1/2 cup whole milk, half-and-half, or heavy cream
• 1 Tbsp. all-purpose flour
• Kosher salt and fresh ground pepper
• 1 cup chorizo, cut into small dice and browned*
• 1 cup kale, trimmed, sauteed, drained and chopped*
• 1/4 cup fresh chives
• 1 tsp. minced garlic, sauteed
• 1/2 cup Fontina cheese, grated
• 2 Tbsp. extra-virgin olive oil
Position rack in the center of the oven and preheat to 350.
In a bowl, lightly whisk eggs with your choice of dairy, the flour (don’t panic if flour forms small lumps), 1 to 1 1/2 tsp. salt and several grinds of pepper. Fold chorizo, chives, cheese, kale and garlic gently into the egg mixture. Heat the olive oil in an ovenproof 10-inch nonstick skillet over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover and cook until the eggs are set about 1 inch from the sides of the pan, 8 to 12 minutes. Uncover the pan and finish the frittata in the oven until the top is puffed and completely set, about 15-25 minutes.
Remove pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Cool for 10 minutes before cutting and serving. You can also let it cool to room temperature or for that matter, serve it cold!! Serves 4-6 as a main dish; 8-12 as an appetizer.
Change it up by using spinach instead of kale or bacon instead of chorizo. Swap out the cheese and try Romano, scallions for garlic and chives for basil. You get the idea, right? Serve with a tossed salad and you’ve got dinner in no time.
*Portuguese Chorizo (Publix, right by the hot dogs)
*Please allow cooked ingredients to cool before adding to egg mixture. Warm is fine, but hot, not so much. Enjoy!!