A frittata is a kind of open Italian omelet, usually prepared in a skillet. Making a frittata starts on the stove top and is completed in the oven. I made a kind of frittata before, using muffin pans for cooking them to make silly individual ones, but this time I was going to do things right.

As with omelets, you can add a variety of ingredients to a frittata, turning it from an easy breakfast to any other meal. It’s also a fun way and tasty way to clear out the fridge. The recipe I used was for a frittata with artichoke and spinach, but I adapted it a little to make it a simple one with green Swiss chard.

To make frittatas you should pick up:

6 large eggs

2 tablespoons milk or water

salt and ground black pepper to taste

1 and 1/2 cups grated cheese (we used mild cheddar and mozzarella)

2 tablespoons olive oil

3/4 pound fresh Swiss green chard, white parts removed, chopped and wilted in a little water, drained and patted dry

oven proof skillet

Preparing the frittata:

Preheat the oven to 350F.

Whisk the eggs, milk, salt and pepper, hot sauce and cheese in a medium bowl until uniformly yellow. Pour the oil into a skillet to thinly cover the base and heat it over medium heat and arrange the spinach in the skillet. Pour the egg mixture over the spinach and stir gently in the pan. Continue heating the mixture until the bottom is set, lifting the edges so the uncooked egg can flow to the bottom. Cover the skillet and transfer to the oven. Bake for around 12-15 minutes, until set. Remove from the oven, slice into wedges and serve. If you like it can also be served chilled.


While preparing it (in between taking in the inaugural speech!), I decided to add about a tablespoon of dried garlic and a teaspoon of dry oregano for a bit more flavor. I was worried that the dish was going to be too cheesy, but the cheese medled wonderfully with the egg, giving the dish a rich flavor and a nice texture. Alexander suggested serving it with some fresh berries on the side, adding a little more color and some healthy freshness.

This recipe is from A Real American Breakfast by Cheryl Alters Jamison and Bil Jamison. It yields enough to serve 6 people.