Eggs are not usually an item on our weekly dinner menu, but I was recently inspired by the New York Times series of “recipes for health” featuring egg dishes. After several weeks of doing a weekly egg dish, I don’t know why I didn’t start it sooner. Eggs are cheap, quick to prepare, filling without being heavy, and lend themselves to a variety of flavors. They are, in a nutshell, the perfect weeknight meal.
When I first started reading the series, I was especially struck by the frittata recipes. While the definitions of frittata vary, I have always understood it to be a type of omelet that is started on the stove, finished in the oven, and served in large, satisfying wedges.
I had seen countless frittatas cooked on the FoodNetwork, but I had never actually cooked one myself. But after looking up frittata recipes on Epicurious and seeing the alluring combination of ingredients—ricotta, parmesan, eggs, basil—I couldn’t resist. After I had cooked my first frittata, my second and third quickly followed. I was in frittata heaven.
Here is my variation on this fritatta recipe, which I found on Epicurious and was taken from True Tuscan. And by the way, I don’t make it with the high-quality ricotta cheese the recipe describes—I just make it with the ordinary stuff you buy at the grocery store. I like to serve it with a green salad and a fresh baguette.
Weeknight Frittata With Shallots, Mushrooms, and Basil