It appears that eggs are once again regarded as good for you. Not only that, they are inexpensive, versatile, and a great source of protein. I like them for breakfast, lunch, or dinner. They are good fried or scrambled, but sometimes it’s nice to take it up a notch.
One of my favorite new go-to dinners is a frittata. Since I can’t make an omelet without completely ruining it (I think I heard somewhere that to be a truly great chef you have to be able to make an omelet—so much for that!), a frittata is the next best thing. You can put just about anything in it—you can make it as healthy or as decadent as you like.
I made a great frittata for breakfast several weeks ago. I sautéed some baby kale in olive oil and garlic, added a few spritzes of fresh lemon juice, and then added about 4 beaten eggs and some crumbled goat cheese. When the frittata had almost completely cooked, I finished it in a 425º F. oven for about 10 minutes. I could tell it was done because the eggs were not runny and the frittata had puffed up a little.
Tonight (you guessed it) I am making a frittata for dinner. I haven’t quite figured out what I’m going to put in it, but there will be vegetables in it, and perhaps a little cheese.
Other possible combinations: sausage and peppers; mushroom and cheese; tomato, potato, and capers; ham and cheese; and so on and so on. Concerned about cholesterol? Simply omit the yolks and make a frittata using egg whites only. (You will need twice as many eggs.) There is a frittata to suit every taste and dietary consideration.
Round it out with green salad, crusty bread and a glass of crisp white wine, and it’s a complete meal! Even for hungry husbands.