I hated eggs my whole life … until I learned to cook. Then I discovered that eggs don’t have to be slimy and tasteless. They can taste like whatever you cook them with. I now enjoy scrambled eggs, omelettes, quiches and frittatas. (Still can’t do hard-boiled, fried or poached.)
The frittata is my favorite because it’s easy and healthy. Plus, it’s a great vehicle for using leftover produce. The moral of the story is: If you think you don’t like eggs, try this recipe.
Frittata for one
2 eggs
Splash of milk
Salt, pepper
1 tsp. olive oil
1 tsp. butter
Approximately 1/4 cup of your favorite add-ins (I used 1 tbsp. Parmesan cheese, 6 halved cherry tomatoes, 2 tbsp. chopped Poblano pepper, 1 clove minced garlic and 2 strips crumbled bacon)
Preheat oven to 500 degrees. Beat eggs with milk, salt and pepper.
Heat olive oil and butter in small, oven-proof skillet over medium heat. Add veggies and saute until soft, 2-3 minutes. Add any other toppings (bacon, cheese) to skillet, then pour egg mixture over top. Reduce heat to medium-low and cook until edges of eggs are set.
Transfer skillet to oven and bake until top of frittata is bubbly and center is set. Remove from oven and let rest 3-5 minutes. Use spatula to loosen edges of frittata, then turn out onto plate. Cut into slices and enjoy.
*Fun fact I learned at Chicago’s Museum of Science and Industry: Did you know that baby chicks still in the egg eat the yolk and white for nutrition before breaking free of their shell? If it’s good enough for a baby chick, it’s good enough for me!
Nicole M. Markle 