Eggs are the original fast food, as far as I’m concerned. I have been reasonably successful in cooking other things too lately, but that doesn’t mean that eggs don’t continue to make a regular appearance on our table (often shortly after they make their appearance in our backyard chicken coop). Here’s the glorious thing about an egg: treated properly, it elevates any hodgepodge of leftover vegetables into a meal. Think of those chard stems!
So odds and ends often end up in little single-serving frittatas around here. To anyone who thinks they don’t have time to cook, I say, get an 8″ cast iron skillet. Two eggs, a few generous handfuls of vegetables, a pinch of salt and your meal is ready in ten minutes. And you know as well as I do that eggs aren’t just for breakfast. Fancy them up like this and you can serve them for any meal of the day.
The usual rule applies: use what you have. I was working with leftovers from that arugula salad I kept making, but you might have other tidbits in your fridge. The eggs cook quickly, so you’ll want to briefly cook most of the other ingredients first, then add the eggs. I usually cook the veggies, add the eggs for a few minutes, sprinkle a bit of cheese on top, and then broil the pan for minute or two to set the eggs. Fresh herbs are nice sprinkled on top after cooking (basil would have been perfect here if I had it). Usually I’d say to avoid wet ingredients like tomatoes on top of a frittata, but this little one cooks so fast that they don’t have time to melt into a juicy mess.
Tomato and Mozzarella Frittata with Greens: Start by tossing half a finely-chopped onion in your pan with a bit of olive oil and a pinch of salt. When it is tender, roughly chop a few big handfuls of greens (I used arugula and baby kale) and add them to the pan, sauteeing until tender. Beat two eggs in a small bowl with a spoonful of water and a pinch of salt, then pour eggs over the greens and stir once to distribute evenly. Cook over medium heat for a few minutes, until the eggs begin to brown underneath, then top with a handful each of chopped fresh mozzarella and halved cherry tomatoes. Broil 1-2 minutes, until the eggs are just set.