Frittata

This is my favorite recipe for brunch eggs. It's almost totally technique-free (unlike an omelet), feeds several people at once, stays just as good as it cools (unlike fried or scrambled eggs), requires zero maintenance as it cooks, and it's lighter than a quiche or strata (no buttery crust or carbs). Once you get the basics down, feel free to improvise with the filling.

Preheat the oven to 400. Slice up two shallots and soften them in a oven-safe skillet (no non-stick!) with some butter and olive oil. I bought too many mushrooms earlier this week, so I threw them in along with the shallots. Add a few pinches of salt and pepper.

While the shallots cook down, whisk six eggs with 1/2 cup of milk. Pour over the shallots and evenly distribute your vegetables/cheese/herbs/meat. For this morning, I used a pint of cherry tomatoes that I roasted in the oven the night before, basil, and smoked mozzarella. Without stirring, let the eggs cook over the stovetop until the edges start to set. Move the skillet into the oven.

 

Bake for 10 minutes or so until the center is set. Remove from oven and let the frittata sit for five minutes before serving.