flora loves frittatas, and we have these cute little pans that make a great single serving. i have another frittata recipe on lambaste, it was one of my first posts. they are similar, some things i make different all the time. both recipes work fine.
you can add cooked vegetables, fresh tomatoes, ham, cooked shrimp, smoked salmon, spoons- full of ricotta, goat cheese, chunks of brie, and fresh herbs… anything really, as long as you like it with eggs. today we just grated some cheddar cheese and used dry thyme.
preheat oven to 425 degrees. beat eggs with a little milk or half and half, about 1 t per egg. season with salt and pepper and add the dried or fresh herbs. heat an ovenproof skillet that can also be put on a burner. add butter and swirl to coat edges. add eggs then go around the edge of the pan once, pulling the cooked edges into the center with the back or a fork [gently, don’t scratch the pan]. turn off the heat, and add grated cheese and other ingredients [put the cheese on last], and put dish on a rack in the top third of the oven. when the eggs are nearly set, turn on the broiler and broil until the top is a nice brown. watch it carefully so you don’t burn it.
cut into wedges [or serve in the pan if individual size].
lambaste 