How to Make a Frittata

To make a frittata, start by setting the oven rack in the upper middle position and heat­ing the oven to 400 degrees. Because the frittata will have already gotten enough bot­tom heat from the burner, bake it mid-oven. Depending on whether you're making a frittata for four or six, pull out a 10- or 12-inch heavy-duty, ovenproof nonstick skillet-To be quick and efficient, cook filling and frittata in the same skillet.

After heating the oven and selecting the skillet, start preparing the filling ingredi­ents, one of which, for me, is always a vegetable. Depending on the vegetable, there arc two methods for preparing the filling.

Steam/saute harder vegetables like potatoes and asparagus. This is done exactly the way it sounds. The vegetable is first steamed or wet cooked, then sauteed, right in the frittata pan. To steam/saute, place the prepared vegetable and a minced garlic clove in the skillet, along with a few tablespoons of water, some olive oil and a sprinkling of salt and pepper. Cover the skillet and turn the heat to medium high. In just a few minutes, the vegetable has steamed and the water in the pan has air evaporated. At that point remove the lid, and as the last of the water evaporates, the oil will kick in, sauteing the steamed vegetable.

Softer frittata vegetables like peppers, mushrooms, and onions need only a quick saute. For these, heat the oil while preparing the vegetable. By the time you're done, the oil in the skillet should be shimmering and ready. If vegetable preparation takes longer than the three or four minutes to heat the oil, start the skillet over medium heat, increasing it to medium high a minute or so before adding the vegetables. When sauting the vegetables, the garlic tends to burn by the time the frittata comes out of the pan. For this reason, reduce the heat once the vegetables are cooked, then add the garlic.

While the filling ingredients are cooking, prepare the eggs and grate the cheese, By the time the filling is done, the eggs are ready. And by the time you've added the eggs and they start to set around the edges, the oven is preheated.

A frittata needs the enveloping oven to cook evenly and to puff. While the frittata does its oven time, you can eat a salad or some other simple first course. When we're done, so is the frittata. Even if you don't time it right, frittatas are just as good at room temperature or even chilled