The humble frittata is a mealtime hero. Whip one up on a Sunday evening and you’re set for a week of comforting breakfasts, lunches, and dinners. It's a cinch to make, and can be supplemented with anything, from fresh-cut fruit, to soup, or a simple, well-dressed side salad.
This weekend, we’ll be preparing Klancy Miller’s Frittata For All, which appears in her new book, Cooking Solo: The Joy of Cooking for Yourself ($14; amazon.com). “You can add almost anything to the eggs—leftover pasta, stale bread, chorizo, tomatoes—so it’s a great way to get creative while making a filling meal,” writes Miller. She adds, “If you’re starting with fresh bread, spread the cubes on a baking sheet and dry them in a 350°F oven for about 10 minutes.” Try the recipe below.
Frittata For All
Makes 4 servings
2 teaspoons extra-virgin olive oil
1/3 cup thinly sliced Yukon Gold potatoes
1/2 cup chopped onion
6 large eggs
1 cup chopped fresh spinach
2/3 cup cubed stale bread (preferably from a baguette or rustic loaf)
5 cherry tomatoes
1. Preheat the oven to 400°F.
2. In an 8-inch cast-iron skillet, heat the olive oil over medium-high heat, tilting the pan to coat the bottom. Add the potatoes and cook, turning once, until lightly browned, 10 to 15 minutes total. Stir in the onion, sprinkle lightly with salt, and cook for another 3 to 4 minutes.
3. Meanwhile, in a large bowl, whisk the eggs well. Stir in the spinach, bread, tomatoes, and a few pinches of salt.
4. Pour the egg mixture into the skillet and cook for about 5 minutes, or until the eggs begin to set on the edges.
5. Transfer the pan to the oven and bake for 15 to 18 minutes, until the frittata puffs up a little and is firm to the touch. Let cool for a few minutes before cutting it into wedges. Serve hot or at room temperature.
Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.