How are you at making omelets? The folding part specifically. Well if you answered, “Not so good”, then I have a technique for you. It’s no secret and it’s well publicized but I think there is some confusion. You see, frittata is a fancy word for an omelet that never gets folded. It begins on the stove top then finishes under the broiler. The ingredients are completely your discretion. If you think it tastes good in an omelet, it’ll taste good in a frittata.

The origin of this dish goes back to peasant Italy. It was a morning snack or meal often made with some type of leftover pasta. I have made it in just this fashion before and it is unbelievable. Peasants apparently had it pretty good at one time. I would have gladly worked the land all day with snacks and meals like that.

Today, frittatas have evolved into elegant and often decadent creations. They are hearty dishes well suited as a starter on a busy day of activities. The following recipe is one version that I recently created for some guests at breakfast. Served alongside some quartered and toasted bagels with cream cheese, my concoction was lauded and I was a morning rock star.

Please take lots of liberty with the ingredients. Skirt steak and potatoes with goat cheese might be a great dinner frittata, for example, while traditional omelet ingredients would certainly perk up breakfast. You are only limited by your imagination.

Inaugural Frittata

(So named because I made this in DC just before heading out to the inauguration last month.This vegetarian friendly frittata is packed with flavor. I loved the cheese bubbling on the top of this dish. YUMMY! )

1 tbsp canola oil

1 tbsp butter

1 medium red onion, finely diced

2 cloves garlic diced

1 medium red bell pepper, diced

1 cup mushrooms, diced

2 scallions, diced

4 cups washed fresh spinach

6 eggs

½ cup milk or cream (I had heavy cream and used it)

½ cup Pecorino-Romano cheese

½ cup Pepper Jack cheese

In a large ovenproof skillet over medium heat, add the oil and melt the butter. Sauté the onion and garlic until the onion is translucent and fragrant. Do not brown the garlic. Add bell pepper, mushrooms and scallions. Cook until mushrooms give up most of their water and it evaporates, about 10 minutes. Add the spinach and allow to wilt down but not completely. In the meantime, mix the eggs, milk or cream and Pecorino-Romano in a mixing bowl. Lower the heat to medium low and add the egg mixture. Cook until done around the edges, about 3-4 minutes. Place under broiler until top is just set, about 1 minute. Remove, top with Pepper Jack and place back under broiler until top is bubbly and just beginning to brown.

Carefully use a paring knife or thin spatula to separate the frittata from the pan and slide onto plate. Serve in wedges.

Serves 6-8.