For the most part, I am a self-taught cook. I started experimenting in the kitchen when I was 19 years old and out of my parents’ house. And in all honesty, I was pretty clueless. To give you an idea of just how clueless I was, here’s a (slightly) embarrassing story:
For the first few years, I subsisted mostly on pasta and omelets (a product of budget, time restraints, and laziness). One day, as I was making myself my billionth omelet, I wondered what would happen if I put ingredients in the oven instead of cooking them in a skillet. I tried it, and out came a delicious, puffy, dish. I thought it was such a breakthrough in egg cookery that I gloated about it to my friends. Then someone was like, “Ummm yeahhhh, that’s called a frittata. People have been doing it for, like, thousands of years.” Oh.
So maybe I didn’t “discover” frittatas, but it felt like a revelation at the time. In addition to being very filling, unlike omelets, frittatas also “keep” really well. I have made a frittata for dinner and, with the leftovers, crafted frittata sandwiches, or cut cubes to toss into a salad. Below, my favorite recipe, which couples perfectly with what may be the easiest salad in the world.
FRITTATA TRICOLORE + A SALAD WITH ELETTRA’S SECRET DRESSING
6 EGGS, SCRAMBLED
3 TOMATOES, ROUGHLY CHOPPED
1 HANDFUL OF RAW SPINACH, WASHED AND DRIED, ROUGHLY CHOPPED.
1 CUP OF MOZZARELLA, CUT INTO SMALL CUBES
½ – 1 CUP COOKED QUINOA (OPTIONAL)
LETTUCE, WASHED AND DRIED WELL
1 TABLESPOON OF TAHINI
2-3 TABLESPOONS OF OLIVE OIL
½ TEASPOON OF BALSAMIC VINEGAR
SALT TO TASTE
- Set your oven to 400°F
- Oil a skillet or oven proof pan and set aside
- Scramble your eggs and set aside
- Chop up your tomatoes, spinach, mozzarella, sprinkle in (optional) cooked quinoa and add to the eggs with a pinch of salt. Mix well so everything is distributed evenly.
- Put the egg mix into a skillet over high heat and cook until it just starts to set, then put it in the hot oven 8-10 minutes (set a timer!)
- Meanwhile, wash you lettuce and dry well. Set aside.
- In a small bowl, whisk the tahini, olive oil, vinegar and mix extremely well until it’s looks like a thick sauce. Add salt to taste. If you want a thinner dressing, add in more olive oil or ½ teaspoon of water.
- When your timer goes off, check the frittata. If you want it to be more golden on the top put it under the broiler. Each broiler is different – 4 minutes did the trick for us, but watch yours like a hawk because broilers can go very bad, very quickly!
- Serve frittata with salad.