For those who might be unfamiliar with frittatas, it’s an open-faced Italian style of omelette that requires a skillet that can go from the stovetop to the oven. You start it on a burner and finish it off under the broiler. It’s a little like quiche, but much simpler and less fattening.
1 large tomato (been using my Better Boys and Celebrities for this)
2 Jalapeno peppers (Sub in any pepper you’ve got in the fridge.)
1/2 cup plain white rice cooled to room temperature (I’ve been thinking about experimenting with crumbled tortilla chips instead.)
1/2 cup shredded mozzarella cheese (I use whatever I’ve got in the fridge. Sharp cheddar or a colby-jack blend work well, too.)
1/4 cup chopped fresh basil
Core the tomato and then cut in half down the equator. Squeeze out as much juice and seeds as possible. Cut into 1/4″ strips. Place in strainer and squeeze out as much excess juice as you can. I salt it and let it sit for about ten minutes and then squeeze more juice out with a spoon. You don’t want it to make your eggs too watery. De-seed (unless you like it really spicy) and chop the peppers into rings. I’ve been de-seeding by chopping the stem off the pepper and, if the pepper’s big enough, reaming out the seeds with a potato peeler.
Heat a 10″ skillet or omelette pan that can go from stove to the oven. We have a tri-ply stainless steel skillet with a copper core that works well. Pre-heat the oven to 400 degrees and position the oven rack so that it is under the heating element if you don’t have a separate broiler.
Beat the eggs in a medium-sized bowl and stir in your rice, cheese, peppers, and as much salt as you would normally put in an omelette or scrambled eggs. Just before you’re ready to add it all to the skillet, throw in your tomatoes and basil.
Cook on medium heat on the stovetop. Do not scramble, but do lift the edges with a spatula and let uncooked egg flow underneath them. Let the egg set up until it’s about 3/4 of the way done in the skillet– usually 4-6 minutes on our stove. Then, carefully position the entire skillet under the broiler for approximately 7 minutes– until the egg is cooked throughout and it starts to brown on top. Remove from oven and allow to cool for a couple of minutes. Then slide the entire frittata onto a plate. I cut it into 6 pieces and serve with a little plain yogurt and fresh berries.
Faster, easier, and not near as fattening as a quiche. It looks really fancy, too, so it’s a great brunch to serve to guests. I’m slow on Saturdays, so the whole process from chopping to removing from the skillet probably takes me about 35 minutes, but I could do it a lot faster if I wanted to. I got the idea out of a low-fat cookbook, and then I adapted it to be tastier but still not as fattening as other frittata recipes I’ve seen. For instance, there’s no half and half here. Enjoy!