RECIPE MAGIC!

FRITTATA

A frittata, loosely translated to "fried" in Italian, is a freeform egg dish that features  ingredients such as vegetables, cheese, herbs, meats, and any other tasty leftovers hanging around in your fridge. It's started on the stovetop, then baked in the oven for a gorgeous golden-brown top and a fluffy, tender interior. Have a selection of infused EVOOs on hand for drizzling. If world travel is of interest, try these custom country options*:

Italy: 8oz Italian sausage, crumbled and browned, 1/2 cup cooked broccoli flowers cut in bite-sized pieces, and 1/4 cup grated Parmesan.

France: Add 1/2 cup cooked red bell pepper, 1/2 cup fried zucchini coins, 1/4 cup shredded Gruyère, and 1/4 cup finely chopped fresh parsley.

Greece: 1lb (small bag) baby spinach, cooked just until wilted then squeezed dry, 1/2 cup crumbled feta cheese, 2 tbsp chopped fresh dill

Spain: 2 cups coarsely chopped cooked potatoes and ½ tsp smoked paprika.

INGREDIENTS:
8 large eggs
1/2 cup whole (or 2%) milk
1/2 tsp salt (to taste)
1/4 tsp freshly ground black pepper (to taste)
3 tbsp EVOO
1 small onion, peeled, trimmed and diced

Add-ins (see country-inspired or create your own)

DIRECTIONS:
Preheat the oven to 375°. In a large bowl whisk eggs, milk, cheese, salt and pepper. Set aside. On medium heat, place oil in 10-inch cast iron pan. Add onion and any other add-ins that require cooking. Sauté until softened, stirring occasionally. If using meats, cook separately before adding. Pour the egg mixture on top of ingredients. Stir until edges come away from pan and starts to set. Place in oven and bake for 10-12 minutes, or until the frittata is set and lightly golden on top. Remove from the oven and let cool for a few minutes before slicing and serving.

*Inspired by Epicurious