[Nonrecipe #2] Mock Frittata
This is my minimalist take on frittata … no hassle, no fuss
Frittata is basically an Italian-style open-faced omelette, usually baked in the oven. But I make a pretty convincing version using just a lidded pan and a gas stove.
You can use all sorts of ingredients, but today I’m sharing my ultra-minimalist mock frittata, made with just bell peppers, cherry tomatoes, cheese, and eggs.
How I Make It:
Crack and beat 2 eggs, season with salt and pepper. Then tear or dice in some cheese into it. (While any kind works, I used sliced gouda this time.) If your cheese is salty, be careful not to overdo the salt.
In a heated pan, drizzle a little olive oil and briefly sauté the bell peppers and cherry tomatoes. Technically, bell peppers should go in first since they take longer. But honestly, tossing everything in together is fine. These are veggies you could eat raw anyway, and they’ll keep cooking once the eggs go in. So this step should be super quick.
Drizzle a little more olive oil if needed to keep the eggs from sticking, then pour the egg-and-cheese mixture into the pan.
Once the eggs begin to set, turn off the heat, cover the pan with a lid, and let the residual heat finish the job.
As I always say, I intentionally don’t provide exact measurements. This isn’t a formal recipe, it’s just how I cook. Adjust, experiment, and make it your own. Whether it’s this mock frittata or a classic oven-baked one, there are endless ingredient possibilities.
This just happens to be my minimalist version!