If you can make an omlette, you can make a frittata. If you can dodge a wrench you can dodge a ball. Ok, if you can throw stuff in a sauté pan that’s oven-safe, maneuver it from the stove top to the oven (one tragic time I decided to use a pretty dish instead of a sauté pan, and flipped that whole thing face down on the floor. I held back tears with all my might, and ate the portions that didn’t hit the floor. It was spectacular) you can make a frittata. Basically, get it started like an omelette, but then finish it in the oven to set the top and melt or toast whatever goodies you put on top (see pic).
So because this is my blog, I may take the liberty of tooting my own horn. I’ve been making our family’s Thanksgiving turkey for the last several years and each year, it is even better than the last. Same thing with frittatas. What’s my trick? Don’t follow a recipe and always add something new or different. This time, I used thyme as the lead herb and truffle oil. It tasted like Thanksgiving, hence my harkening back to turkey successes. This frittata was composed of mushrooms, arugula, fontina, eggs of course, thyme and truffle oil, plus a neat little surprise of fried onions to make a crunchy top with the melty cheese. Yum!!!