Frittata is something that often mystifies people. They sound exotic and hard to make - until you realize that they are just an omelette that is finished in the oven.
I recently stumbled across a universal frittata recipe that I got excited about.
A frittata can be as healthy or as decedent as you like. Use liquid egg instead of regular eggs to cut down of the fat and cholesterol. Double the vegetables and use a small amount of full fat really good cheese. Always use fresh herbs if you have them.
Contrary to popular belief, you do not need a special pan to cook a frittata. I use my regular old cast iron skillet. Any pan that can go into the oven will work, I promise.
I love recipes that aren't really recipes, but merely a list of ratios and suggestions. In The Tightwad Gazette they were called universal recipes, and the name fits. Like I said before - universal recipes are a great way to use up leftovers, stretch a small amount of meat into a family meal, or make a side dish that doesn't include ingredients you can't pronounce.
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