Want to impress your brunch guests with a simple but rustically elegant dish? Originally crafted by the Italians, frittatas are an excellent tasty attention getting brunch item that is so simple to make. Frittatas are also good for picnics, lunch boxes and a light dinner. A frittata is basically an egg pie that you can make with a variety of food items. These are great for dealing with leftover veggies, cooked meats, cheeses and chopped herbs.

I would consider this more along the lines of Intuitive Cooking since there are only a few specifics you’ll need to know. Use what you have in the refrigerator and don’t over worry about amounts. Put in what you have and how much you’d like. Normally you won’t have to plan too far ahead, you’ll just have to remember a few very simple rules and suggestions.

The first thing you’ll need is a well-seasoned 12-inch cast iron skillet.


1 Doz. Fresh Organic Cage Free Eggs (see if you can get these locally or from a farmer’s market)
1/3 Cup Organic Heavy Cream, Half & Half or Milk
2 – 3 Cups Shredded Asiago, Gruyere or Swiss cheese (or whatever is in your fridge)
2 TBS Olive Oil
Minced Garlic
Sliced Onion
Chopped Veggies
Cooked Meats (optional)
To Taste Sea Salt and Fresh Ground Pepper
Herbs of Choice

(or rather rules and suggestions)

Pre-heat oven to broil setting.

Break eggs into a mixing bowl and beat until well incorporated. The more eggs you have, the thicker the frittata will be. Add cheese, cream, salt & pepper and herbs to eggs and stir in (reserving some cheese to sprinkle on top). Set aside.

Heat up olive oil in a cast iron skillet until hot enough to sauté the onions and garlic but not to burn them. Add onions and stir occasionally until they are translucent. Adding the garlic just before the onions are done so the garlic becomes fragrant but not burnt.

Add any chopped veggies you might want and cook until they are still a bit firm and crispy (al dente’).

Add any cooked meat(s) you want at this time. Get a good visual ratio of veggies (meat) to egg.

Add the egg mixture and stir well. Let the eggs set but still a bit runny on the top. With a heatproof silicone spatula, lift the egg in several places from the parameter of the pan tilting it to let the uncooked egg mixture ooze it its place.

Traditionally the frittata would then be either flipped over in the skillet or by placing another pan on top of the skillet, turning it upside down so the old top is now on the bottom of the second pan. It is called a frittata because it is fritta (fried). That’s kind of a hassle and who (besides me) has two skillets?

Here’s what I do at this point:

I sprinkle the remaining cheese on top of the frittata and place in the oven broiler until the cheese is bubbly and golden brown. Be careful not to over cook it or it will become rubbery.

Remove from oven and let rest for several minutes.

Serve with fresh fruit and your favorite brunch beverage.

To give you an example, here’s what I put in my frittata this morning:

Onion & Garlic
Ground Beef (Organic)
Black Beans
Jalapeño and Serrano peppers
and topped it off with Pico de Gallo


Note of interest:

Zenyattà Mondatta is the third album by The Police, released in 1980.
Zenyattà Mondatta are invented portmanteau (a blend of) words, hinting at Zen, at Jomo Kenyatta (Prime Minister (1963–1964) and President (1964–1978) of Kenya.), at the French word for the world (“le monde”) and at Reggatta, from the previous album’s name, Reggatta de Blanc.


Chef Trusan