I’ve always considered eggs to be one of the best comfort foods. Whether poached, soft-boiled, fried and layered on toast or in an egg salad, they never fail to satisfy–breakfast, lunch or dinner. Frittatas come in handy for incorporating leftover meats and vegetables–the version I grew up with, Filipino torta, was often filled with leftover cooked ground meat or seafood.
This weekend I made a frittata using random vegetables. There’s nothing at all unique about this recipe apart from the way I prepared it. Seeing that the vegetables I wanted to use were all similar in size and shape (if sliced crosswise) I decided to layer them in my tiny cast iron skillet like a tian. A tian is of Provencal origins, layered vegetables baked in a shallow earthenware dish. I have always liked the alternating arrangement and colors of the vegetables–so pretty when served.
This is what I’ve done here with my vegetables (baby potatoes, brussels sprouts and Chinese Eggplant). I was in the mood for attempting something pretty and since I already had the oven going, I decided to throw in the skillet with the vegetables, too. If you’re cooking for one like I’ve done here, don’t feel the need to preheat your oven for such a small dish. Save this recipe for when you have leftover roasted vegetables or if you are planning to use the oven for another project. The results will not only be tasty, they’ll also be quite pretty.
- sliced vegetables (a few slices each, enough to fill a layer of a small cast iron skillet) I used eggplant, brussels sprouts, potato. Feel free to use already-roasted vegetables if you have some
- 3 eggs
- 2 splashes milk
- salt and pepper
- 2 tablespoons grated cheddar cheese
- olive oil
- If you don’t already have roasted vegetables, arrange the slices in a single layer on a small cast iron skillet (mine was about 5 inches). Brush with olive oil and roast at 375℉ for 20-25 minutes. Meanwhile, lightly whisk the eggs and milk together in a small bowl. Season with salt and pepper.
- When the vegetables have roasted, take the skillet out of the oven and transfer to the stove. Add the egg/milk mixture to the skillet followed by the cheese. There should be enough oil to keep the eggs from sticking to the skillet but if you feel the need to add more, just add a splash, shake the pan to distribute to the bottom and brush on the sides. Cook the frittata over medium heat for about 2 minutes. You want the bottom and sides to set but the middle should still be jiggly. Transfer the skillet to your broiler and cook until the top is set. This may take 1-2 minutes depending on how close your skillet is to the heating element and how powerful your broiler is. Alternatively, you can cook the frittata completely on the skillet. Just cover the skillet until the center is set and the cheese has melted. Serve warm or at room temperature.
- Add the egg/milk to skillet then grated cheese and cook over medium heat for about 2 minutes, until set. middle will still be quite runny. Transfer to broiler–broil for 2 minutes, depending on power of your broiler. watch closely!