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.
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.
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!
- 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
- Heat the oven to 350°F (180°C).
- 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.
- 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.
- 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.
- 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.
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.