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A frittata is an Italian-style omelet that is typically flipped, not folded like its American and French counterparts. However, the flipping is usually a disaster, unless the frittata is very small, or you are a very adept flipper. I’ve come up with a simple solution to create a no-flip frittata.

One of my favorite ways to make a frittata is with leftover cooked veggies from the previous night’s dinner.  Over the weekend I had a party catered by Centro in Fairfield and had some leftover roasted veggies (a gorgeous combo of red peppers, asparagus, red onion, zucchini and portobello mushrooms).  Simply heat up a little olive oil in a skillet, add the cooked veggies to heat, then add the eggs and some cheese (if desired).  You can certainly start with your favorite combination of raw veggies and just saute them before adding the eggs, but if they are already cooked it cuts the prep time by at least half.

There are two tricks to a perfect frittata that doesn’t stick and doesn’t break.  The first is using a non-stick pan with enough cooking oil/spray.  This dish is not well suited to stainless steel cookware as you just have to use way too much oil in order for it not to stick.  The second trick is your broiler.  By cooking the bottom of the frittata on the stovetop, then transferring the entire pan into the broiler to cook the top of the frittata, you eliminate the need to flip your creation.  Of course you need to be sure that the pan you’re using is oven proof (no plastic handles).  Remember when you take the pan out of the oven the handle will be HOT so use an oven mitt!  It only takes a few minutes for the top of the frittata to set, then simply remove it from the oven and gently slide it onto a large, flat dish.  Cut into wedges and serve hot or at room temperature.  Pretty and delicious, and a fabulous way to use up some leftovers to create a healthy breakfast or lunch!

No-Flip Frittata

Serves 4

1 cup chopped cooked veggies (assorted or all one type, your choice)

6-8 large eggs, gently whisked with a pinch of salt and a splash of half and half

1/4 cup grated cheese of your choice

olive oil or cooking spray

12 inch non-stick skillet

Preheat broiler to high and place rack on top level of oven.

Heat skillet on the stovetop to medium heat and add oil.  Once hot, add veggies and heat for a minute or two.

Add eggs and cook until bottom is set (the sides will pull away from the pan a bit)

Top with cheese and place entire pan under broiler for a minute or two, until eggs are set on top and cheese is slightly browned.

Remove from oven and slide onto a large serving platter.  Cut into wedges and serve.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.