Frittata is Italy's version of an omelet—more specifically an American-style omelet that's filled with vegetables and cheese, the difference being that the ingredients are cooked into the eggs rather than added to the eggs once they're cooked (in this regard, a frittata is not unlike a quiche). Although eggs make a great base for holding fillings such as asparagus, ham, and cheese, the problem arises when a frittata is loaded up with ingredients. Cooking the eggs perfectly—so that the interior of the frittata is moist and tender but the exterior is only golden brown (not scorched)—can be very tricky.
In this recipe, we call on a small measure of half-and-half to provide fat and moisture that helps keep the eggs creamy and rich. We use only moderate heat to the cook the eggs on the stovetop, but once they're mostly set, we put them—skillet and all—under the broiler for a few minutes to finish cooking and to gain some color on the surface.
This frittata can be served at any time of day—for breakfast, lunch, or dinner. A green salad is an ideal accompaniment.
Total Cooking Time: 30
Preparation Time: 15
Active Cooking Time: 15
Make Ahead: Serve immediately
Yield: 6 to 8 servings