For best results you need a non-stick oven-proof skillet. My grandmother used a cast iron skillet, which works quite well, but I’m sure if they had non-stick back then, she certainly would have used it.
2 tablespoons extra virgin olive oil
1 garlic clove, minced (finely diced)
12 large eggs, beaten
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
This is the basic recipe. Try some of the variations at the end of the instructions.
1. Pre-heat oven to 350 degrees F. Heat oil in the skillet over medium high heat; add garlic and sauté for 1 minute. Add remaining ingredients.
2. Cook 3 to 5 minutes, gently lifting the edges of the frittata as they begin to firm, allowing the liquid eggs to flow back under in order to cook.
3. Place in oven and cook for 10-12 minutes until set and lightly browned. Remove skillet from oven and allow frittata to rest for 5 minutes. Slide frittata out onto a serving plate and cut in eight wedges, like a pizza. Serve hot and enjoy!
1. Add a handful of chopped fresh basil leaves and ½ cup shredded gruyere cheese.
2. Add 8 oz. cooked and well drained spinach and ½ cup crumbled feta cheese.
3. Add ½ pound ground Italian sausage and ¾ cup shredded mozzarella cheese.
4. Add ½ cup sliced and sautéed mushrooms and 3 well cooked and chopped slices of bacon.
5. Add 1 cup peeled and sautéed eggplant and ½ cup sliced black olives.
In addition to these, try adding some chopped tomatoes, green peppers, hot peppers, other cheeses or meats. Come up with some favorite combinations of your own. Consider the basic recipe your canvas and create your own works of art.