LITTLE ROCK — My husband, Joe, and I don’t eat a lot of eggs. But when we do, they’re often in an oven omelet. Also called a frittata, this vegetable and cheese-filled egg dish makes an easy meal on a hot or cold day. The vegetables and meat should be cooked beforehand, so leftovers work especially well. And we have yet to find a combination of fillings we don’t like.
The omelet can be served hot right out of the oven or at room temperature, or even chilled (though I don’t prefer it that way).
Perhaps the best thing about a frittata is its versatility. The recipe below calls for red potatoes, bell peppers, green onions and smoked cheese, but other combinations are equally good.
Diced ham, Swiss cheese and wilted spinach or crumbled bacon, leeks and cheddar or shredded roasted chicken, artichoke hearts and feta cheese are all delicious possibilities.
The proportions can be adjusted to suit your mood or to use ingredients on-hand, but in general about 1 1 /2 cups filling (vegetables and/or meat), 1 /2 cup shredded cheese, a sprinkle of fresh herbs (if I have some) and about 5 eggs.
In summer, I usually serve a green salad or fresh fruit on the side. In winter, a steaming bowl of soup and crusty bread hit the spot.
Potato, Bell Pepper and Smoked Cheese Frittata
Vegetable oil OR butter 4 small red potatoes (pingpong to golf ball-size) scrubbed and diced 1 small red bell pepper, cored seeded and diced 6 green onions, thinly sliced, white and green parts, divided use 2 ounces smoked cheese such as gouda or cheddar, grated, divided use 5 to 6 eggs Splash milk Salt and ground black pepper to taste Salsa, for serving, optional
Heat oven to 350 degrees. In an oven-safe 8-inch skillet, heat oil or melt butter to coat bottom of pan over medium-low heat. Add diced potatoes and cook, stirring occasionally, until golden brown. Add bell pepper and white parts of green onions and cook until bell pepper is tender and potatoes are cooked all the way through. Remove from heat.
Sprinkle half of the cheese over the vegetables.
In a bowl, whisk together the eggs, splash of milk and salt and ground black pepper to taste. Pour egg mixture over vegetables, then sprinkle with remaining green onions and cheese.
Bake 12 to 15 minutes or until center is set. Serve topped with salsa if desired.
Makes 2 to 4 servings.
Food, Pages 36 on 07/28/2010