Frittatas show that eggs are anything but basic
Start off the day with an egg dish that packs a powerful punch: the frittata. Serve one, two or three different kinds as they are simple to make. Unlike most egg dishes, frittatas have a long shelf life and can sit around until they are eaten.
Heat a nonstick pan uniformly over low heat, warming the sides and base before adding the filling. Keep a spatula nearby, because the added eggs will firm up fast since you’re adding them to a filling that’s already hot. Use the spatula to pull the edge of the eggs to the middle. Tip and shake the pan so the uncooked eggs run onto the hot metal. When there is still a little uncooked egg left on top, put the frittata (pan and all) into the oven to finish cooking.
If you’re unsure if the frittata is ready, hold the handle of the pan with a heavy oven mitt. Tip the pan at an angle for about five seconds. If a lot of uncooked egg runs out from the middle, it needs a few more minutes. If a little runs out, remove it from the oven; the frittata will finish cooking in its own heat.
When cooking a frittata, season the eggs, then season the rest of it. If you are adding cheese, taste it first. That way, you will add the right dose of seasonings like kosher salt, freshly ground black pepper, or herbs, depending on the saltiness or mildness of the cheese you use.
You can serve a frittata hot or at room temperature. For room temperature, slide it onto a plate and put a strip of paper towel around its perimeter to soak up juices until serving time. Then set it on a bed of chopped watercress or arugula that has been tossed with a dose of vinaigrette, heavy on the mustard. The salad will complement the rich flavor of the frittata. For warm frittatas, serve them with a bowl of dressed salad that people take on their own.
Shrimp, Chorizo And Manchego Frittata
Serves 6
10 extra-large eggs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fruity olive oil
1 medium yellow onion, chopped medium
2 garlic cloves, chopped
1/2 pound chorizo sausage, chopped medium
1/4 pound raw shrimp peeled and deveined, chopped medium
3 ounces Manchego cheese, grated
Position a rack in the middle of the oven and preheat to 350 F.
In a large bowl, whisk the eggs with the salt and pepper and set aside. Place a 9-inch nonstick saute pan over medium heat, add the oil, onion, and garlic, and cook for three minutes. Turn up the heat and add the chorizo. Cook until the onions caramelize a little, about five minutes. Add the shrimp and cook for two minutes, stirring occasionally to evaporate any water they exude, then turn down the heat and add the eggs. Using a heatproof spatula, pull the edges of the frittata to the middle a few times, tipping the pan to distribute the egg. Cook for about four minutes, scatter on the Manchego, and finish in the oven for six minutes or until the eggs are delicately set.
Wrap the handle of the pan with a towel before taking it out of the oven. Let the frittata sit for a minute. If you’re serving it immediately, use a spatula to slide it onto a warm plate. Room-temperature frittatas can be slid onto a warm plate and set aside until needed.