By Alaina Sullivan
The frittata is an egg dish long-championed for its versatility and quick-to-fix prowess. Essentially scrambled eggs poured over a cast of fixings (think vegetables, meat, cheese), a frittata is an easy and complete meal—and a great way to use forlorn veggies in the back of your fridge. Unlike an omelet, it doesn’t require the dexterity of folding the mixture onto itself – it is content to lay flat and slowly immobilize its fillings (here, leeks, sun-dried tomatoes, goat cheese, and an impromptu scattering of pumpkin seeds) as the eggs set around them. Transferring the skillet from stovetop to broiler in the final minutes of cooking creates a unique, puffy egg dish with a deliciously browned top. Recipe from Mark Bittman’s Kitchen Express.
Leek, Sun-Dried Tomato, and Goat Cheese Frittata
Cook the chopped white of two leeks with a handful of dried tomatoes (about 1 cup) in two tablespoons of butter (or olive oil); until softened; do not brown. Whisk together four eggs and some salt and pepper (and a splash of milk if you like) and pour over the leeks. Sprinkle with a handful of crumbled goat cheese (about 2-3 oz). Cover the pan and continue cooking until the eggs are set. Remove the pan from the heat, and put it under the broiler to brown for a minute before serving.
Recipe adapted from How to Cook Everything.
Makes: 4 servings
Time: 40 minutes, including cooking the pasta
This is a perfect way to use leftover pasta, instantly lovable and easily varied; add whatever fresh herbs you like or use grains, bread, or potatoes instead of pasta (see the variations). And you don’t even have to use long pasta; try this with rigatoni for more chew.
1/4 pound spaghetti, linguine, fettuccine, or other long pasta or about 1/2 pound cooked pasta
4 tablespoons (1/2 stick) butter or extra virgin olive oil
Freshly ground black pepper
1 cup grated Parmesan cheese
1/4 cup chopped parsley or fresh basil leaves (optional)
1. If you’re using dried pasta, bring a large pot of water to a boil and salt it. Cook the pasta until barely tender, somewhat short of where you would normally cook it. Drain and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
2. Preheat the oven to 400°F. Put the remaining butter or oil in a large ovenproof nonstick skillet over medium-high heat.
3. Beat the eggs with some salt and pepper in a large bowl, then stir in the pasta with half of the Parmesan and the herb if you’re using it. Pour the egg mixture into the skillet and immediately turn the heat down to medium-low. Use a spoon if necessary to even out the top of the frittata. Cook, undisturbed, until the mixture firms up on the bottom, 10 to 15 minutes, then transfer to the oven. Bake until the top is just cooked, about 10 minutes more. Remove and serve hot or at room temperature with the remaining Parmesan.