Today is the first day I have ever made a frittata. Not sure where the elusive frittata has been all my life, but I’m happy to post the results. Voila! C’est fantastique! And so simple. If you do not have a cast iron skillet, which I did not, you can find one HERE. Honestly, I thought something so natural and good, and made in the USA, would be more expensive. I opted for the smaller 8″ size, which works perfectly.
Turns out, Frittata is actually Italian. Questo è fantastic! Those crazy Italians. “The Italian word frittata derives from fritto, the past participle of “to fry” (friggere), and was originally a general term for cooking eggs in askillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with pasta instead of fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.”
Ingredients in this particular Dimanche Frittata: in a mixing bowl, eggs, diced tomatoes, spinach, splash of heavy cream, crumbled goat cheese. Pour the scramble into the skillet and let it come to a quick boil on the stove top, then into the oven for about 5-6 minutes on 425. Before adding the spinach to the scramble, it was cooked in left over bacon grease from the Domenica Mattina BACONE! Oh la la. Oliver loves Sundays.