Frittata

Frittatas, like quiches or omelets, are simple egg dishes that should be in every home cook's repertoire. They don't require much active preparation, and the technique is very versatile, so it could be applied to any set of ingredients you might have. In general, though, frittata ingredient lists follow a simple pattern: eggs, milk, cheese, proteins, and vegetables.

Crack 2 eggs per portion into a large bowl. This dish is quite rustic; don't get fancy trying to separate yolks and whites. That's entirely unnecessary. Beat the eggs until homogenous-- that is, until no streaks of white remain in the yolk. To these beaten eggs, add 4-6 ounces of milk, depending on how much volume the eggs have.

Ideally, hand-grate 5 ounces of cheese (for a 6-egg frittata). I use sharp white cheddar because I like its creamy texture and because it melts well, thus helping maintain the frittata's structure. If you don't have a box grater, buying pre-shredded cheese will work. (But be warned that pre-grated or pre-shredded cheeses usually contain anti-clumping/anti-caking agents that slightly alter the flavor profile of the cheese.) Slice 2 bratwurst links into coins about a quarter-inch thick. Dice 1 onion and one bell pepper, and mince 4 cloves of garlic. Preheat your oven to 350 degrees Fahrenheit.

In an oven-safe saute pan, cook the onions, garlic, and sausage until they take on some color and become fragrant. Reserve. Clean out the pan with a paper towel.

Place 2-3 tablespoons of oil or melted butter (melted as needed, not ahead of time) back in the pan. Carefully pour the egg mixture into the pan, over medium heat. Retrieve the accouterments and place them into the eggs. Place the cheese into the eggs.

Take this pan and place it into the oven, leaving it undisturbed (no flipping, no rotating, etc.) for 15-20 minutes or until the eggs are cooked through and the frittata appears golden brown.

Allow the frittata to rest for 2 minutes after it comes out of the oven. Frittatas are protein-heavy dishes not unlike steaks--when you sear off a steak, you let it rest to allow its protein structures to relax, and you should do the same for the frittata. A well-rested frittata is less likely to disintegrate when cut. Don't worry, resting for such a short period will not make it go cold.

Ideally, make slightly more than I've indicated here of each of the filling components: the sausage, the peppers, and the onions. Check that the outer edge of the frittata is not stuck to the perimeter of the pan. After the frittata has rested and comes out of the oven, cover the pan with a plate large enough to cover the whole area of the opening of the pan. Carefully flip the pan onto the plate (so the opening of the pan, where the lid would go, now faces the floor). Garnish with the extra toppings. Serve, either as a main dish or as an accompaniment.