The Times - Serving Waitsburg, Dayton and the Touchet Valley

My favorite recipes tend to be ones that serve as a technique and ratio guide, leaving ample room for experimenting with flavors. These are the versatile recipes that I turn to when assessing what's in the fridge or pantry while trying to plan a weeknight dinner that doesn't involve another trip to the grocery store. Among these trusted kitchen staples is this frittata recipe which easily comes together in one pan and can be adjusted to include an array of ingredient combinations. Here, I went with a Mediterranean theme that has sauteed vegetables, olives and creamy feta cheese, flavors that feel right at home in this Italian-style open-face omelet.

Ingredients:

Olive oil

6 ounces mushrooms, sliced

2 tablespoons butter

½ onion, sliced

½ cup sweet peppers, sliced

½ teaspoon dried oregano

1 teaspoon dried tarragon

6 eggs

4 cloves garlic, minced

Pinch of cayenne

¼ cup kalamata olives, pitted and halved

¼ cup artichoke hearts, quartered

⅓ cup feta cheese, crumbled

Salt and fresh ground black pepper

Paprika

Directions:

Preheat oven to 350 degrees.

In a cast-iron or heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and sauté until golden, about 10 to 15 minutes. As the moisture releases from the mushrooms season with a pinch of salt. When deeply colored and shiny, remove mushrooms from the pan and set them aside. Next add the butter, onions, and peppers. Sauté until tender and onions are translucent. Add the oregano, tarragon, and a pinch of salt. Continue to cook until the herbs are fragrant, and the onions are just starting to turn light golden. Transfer onions and peppers to plate with mushrooms and set aside.

In a mixing bowl, whisk the eggs with 2 teaspoons of olive oil, garlic, cayenne, then season with salt and pepper. Return skillet to medium-low heat and add another tablespoon of oil to pan. Next, add the sauteed vegetables to the bowl with egg mixture and stir to mix. When the pan is hot add the egg and vegetable mixture. Using a rubber spatula gently stir, occasionally scraping the bottom and sides. When eggs are just starting to set, add the olives, and artichoke hearts decoratively around the surface, pressing into the eggs, then scatter the feta over the top. Sprinkle with a pinch of paprika, then set in the hot oven on middle rack. Cook for an additional 8 to 12 minutes until the eggs are fully set, and the top is lightly browned. Use a toothpick to check for doneness in the center. Remove from the oven and let it cool for 5 minutes. Use a knife or spatula to loosen the edges from the pan. Slice into wedges and serve warm.

Notes:

Using this as a master frittata recipe, you can make endless variations depending on what is in season, or available in your pantry. Just remember to sauté the vegetables before adding to the whisked eggs, start cooking on the stovetop, then top with various garnishes before finishing in the oven. Other great flavor combination ideas include broccoli, cheddar, and carraway; spinach, feta, and pepperoncini; roasted tomatoes, zucchini, and mozzarella; or asparagus, fresh herbs, and goat cheese. Have fun experimenting.

Once mastered, frittatas can make a quick and easy weeknight dinner or a splendid weekend brunch. Serve with a bright crisp salad and some crusty bread for a light but satisfying meal.

Enjoy!