Diane, A Broad
July 1, 2013

Spring Picnic Frittata

I’ve been promising my friends to post the recipe for this frittata since that first picnic on the Seine. Well after nearly two months, and many more picnics, here it is.

Spring Picnic Frittata by Diane, A Broad (dianeabroad.com)

This frittata is the ultimate picnic main dish. It’s substantial enough to stand in for dinner, it’s transportable, and it’s great hot, warm, or room-temperature. It’s not as fussy as a quiche. It has a ton of beautiful vegetables in it, which will make you feel virtuous, but has a bit of ham and cheese for smoke and salt.

Spring Picnic Frittata by Diane, A Broad (dianeabroad.com)

Think of this as more of a guideline than a recipe: frittatas are so flexible that you can kind of take a kitchen-sink approach to what you put in them. It’s also a great way to spruce up leftovers for a clean-out-the-fridge dinner at the end of the week. I’d love to hear how you tweak it to your taste!

Spring Picnic Frittata

6-8 servings.

Spring Picnic Frittata

Ingredients

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1-2 cups cooked potatoes (slices, homefries, hash browns...)
  • 1/2 cup shredded cheese (comté, parmesan, sharp cheddar...)
  • 1/2 cup cooked, smoked protein (ham, bacon, duck, tofu...)
  • 3 cups green spring veggies, cooked (and drained if needed) (broccoli, peas, green beans, spinach...)
  • 12 eggs
  • salt and pepper to taste

Directions

  1. Heat the oven to 350°F (180°C).
  2. Heat a 10-12" cast iron skillet over medium-low heat. Add a glug of olive oil (about 1 tablespoon), the diced onion, and a big pinch of salt. Cook, stirring occasionally, until the onion is translucent and starting to brown at the edges. Remove to a separate plate.
  3. Place the skillet back on the stove. Pour in the rest of the olive oil and swish it around the pan, making sure to cover the entire surface and the sides. Layer the rest of the ingredients into the pan in this manner, making sure to evenly distribute everything across the surface of the pan: half the potatoes, half the cheese, half the smoked protein, all of the veggies and onions, half the potatoes, half the cheese, half the protein.
  4. In a separate large bowl, whisk the eggs well and add salt and pepper to taste. Pour the eggs into the skillet evenly over the rest of the ingredients.
  5. Place the skillet in the oven and bake for about 20 minutes. To test, poke the frittata near the center with a small knife. If the hole fills with liquid egg, return the frittata to the oven for another 10-15 minutes. If not, remove from the oven and cool slightly before serving.

Notes

As you can see, this is an extremely loose recipe. Use whatever vegetables you like, but if they release a lot of liquid upon cooking, make sure to drain them well before adding them to the frittata. This is also an excellent way to use up leftovers!

This frittata is excellent served either warm or room-temperature. If you need to transport it somewhere, allow it to cool completely in the cast-iron skillet, then place a large plate over the skillet and flip the plate and skillet over. The frittata should release from the skillet immediately and transfer to the plate.

http://www.dianeabroad.com/2013/07/spring-picnic-frittata/

Spring Picnic Frittata by Diane, A Broad (dianeabroad.com)

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  • the kale project

    THIS. LOOKS. AMAZING. yum! and as always… gorgeous photos!

    • http://dianeabroad.com/ Diane, A Broad

      Thanks! One of these days we will picnic together and I’ll bring you some to try. :)

    • http://www.littlepiecesoflight.com/ Little Pieces of Light

      I confirm – it was suuuuuper yummy!!

  • Stephanie Bachman

    We have been experimenting with frittatas at home this month too. Delightful! The cast iron skillet and addition of potatoes really improve the result. I prefer the rest of my veggies raw, but that is just me. : )

    • http://dianeabroad.com/ Diane, A Broad

      The addition of potatoes makes it a bit like a cross between a frittata and a Spanish tortilla. I’ve never tried it with raw veggies before, but I will next time! Thanks for the tip.

  • chocolatecookiesandcandies

    I’ll definitely have to try this. LOL! I totally get you about the barbecue. Mind you, the sausages here are generally thinner here too. I have to find a friend with a small garden where we can have a BBQ because most of us live in such tiny houses here.