Late in the afternoons, after my husband and I pick up our son from school, drop him off (and pick him up again) at his martial arts class, I find myself tired, and far too harried to try to worry about supper. So I look for easy recipes, things I can throw together in a moment. I look for meals that offer wholesome, simple nourishment.
So I reached out to Kate Payne, author of Hip Girls Guide to the Kitchen, a charming book that focuses on simple, practical techniques that bring you back to the kitchen with plenty of classic how-to’s and ideas for cooking wholesome foods from scratch. I asked Kate to share one of her simple, no-recipe, throw-together weeknight meals with me. Here she share’s a lovely technique for making a classic Italian frittata. Add a loaf of crusty bread, and a green salad for a wholesome meal that comes together quickly, with little fuss. – Jenny
How to Make a Vegetable Frittata
Since returning from an action-packed couple months of book touring across the U.S. this spring and summer with Hip Girl’s Guide to the Kitchen, it’s been such a treat to return home and eat suppers in our home, from simple, whole food ingredients. I’m sharing one of my favorite go-to dinners. It’s easy, nutritious and affordable, and it makes great leftovers for workday lunches.
- unrefined sea salt
- freshly cracked pepper
- milk or cream
- cooking fat such as coconut oil, butter or olive oil
- Start by preheating the oven to 350 F.
- Whisk together 6–12 eggs (depending on the size of your cast iron skillet and the size of the frittata you hope to make). My 8” skillet requires about 6-8 eggs to make a 1”-thick frittata. Add sea salt, fresh cracked pepper, a splash of milk or cream (optional) to the egg batter, plus shredded Parmesan cheese and any fresh herbs (both also optional) and set aside.
- Add fat (coconut oil, butter, olive oil, etc.) to a cast-iron skillet and sauté onions, garlic, peppers, asparagus, or any vegetable (already cooked if it’s not quickly sautéable).
- Reduce burner heat to low and pour the egg mixture over the sautéed veggies. Place gently on top of the mixture any additional raw ingredients like sliced tomatoes, cheese or herbs (if not previously added to egg batter) and cook undisturbed until the sides start to slightly puff up and pull away (about 10-15 minutes depending on the size of your skillet).
- Finish in a 350 F oven for about ten minutes until there are no more runny patches on top. Serve warm or cold.